Pork chops with Apple Stuffing

Ingredients
Apples
Pork Chops
Stove Top Stuffing
Sugar

Directions
Cut up your apples and put them in the bottom of a cake pan put a little sugar over them.
Then get a stove top stuffing mix make it (follow the directions for the stuffing)

Layer
Put half of the stuffing over the apples,
Then put pork chops on
Next put the other half of stuffing on top.
Bake until done

My friend Dena Mills gave this to me!

Pork Kabobs

Ingredients

2/3 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup freshly squeezed orange juice , (about 1 medium orange)
3 garlic cloves,, smashed
2 tablespoons olive oil, (extra virgin)

1 green apple, cut into 1 inch chunks
1 red onion, cut into 1-inch chunks
bamboo or metal skewers
1 pinch salt and pepper

Directions

Measure vinegar, brown sugar, orange juice, garlic, olive oil, salt and pepper into a large zip-top bag. Seal and shake to combine.
Cut pork chops into 1 1/2 inch cubes and add to the bag, seal and refrigerate for 1 hour or up to one day.
Soak bamboo skewers in water for 30 minutes.
Remove pork from the marinade, and place the marinade, minus the garlic, in a small saucepan. Heat the marinade to boiling and boil until slightly thickened and reduced by half, about 5-7 minutes. Reserve.
Skewer the pork, along with the apples and onions and sprinkle with salt and pepper.
Heat a grill pan (or your broiler) to medium high.
Drizzle pan with a little oil to keep the skewers from sticking.
Place the skewers on the pan and grill for 4 minutes.
Turn them a quarter of the way around and grill another 4 minutes.
Finish grilling the remaining two sides for 4 minutes each, grilling the skewers for a total of 16 minutes. If using your broiler, broil for about 10 minutes total, flipping once.
Do not overcook the pork, or it will become tough.

Lillian’s spaghetti sauce with chicken and sausage

2 pounds (about 6 pieces) chicken thighs with the bones (with or without skin)

5 sweet or hot Italian sausages

2 tablespoons good olive oil

1 large onion, cut any which way you want (that’s how she always did it)

3 cloves garlic, finely sliced

1 teaspoon of dried Italian seasoning

2-3 28 ounce (800g) cans of tomatoes (crushed, whole peeled, or diced, or some of each)

1/2 cup (112g) tomato paste (one small can)

A sprig each of fresh herbs, such as oregano, basil, and thyme (but only if you have them)

1-2 bay leavessalt and pepper to taste

1. Rub chicken thighs with olive oil and season with salt and pepper. Place in a large pot set over medium high heat. Sear until well browned and remove to a plate. Next, brown the sausage, and remove to the plate.

2. Pour the olive oil into the pot and reduce heat to low. Sweat the onions until tender, about 10 minutes. Add in the garlic and dried herbs, and cook for a minute more. Add in the tomatoes, tomato paste, fresh herbs, and bay leaves, and bring the sauce to a simmer. Fill one of the tomato cans with water, and add to the pot. Stir the meat back in.

3. Reduce heat to the lowest possible setting. Simmer for 6-8 hours, stirring often to prevent the sauce from sticking to the bottom and burning. Add a cup of water every now and then to prevent it from sticking as well.
4. When all meat is cooked through, you can taste and add salt and pepper accordingly. Just before serving, remove bay leaves, herb sprigs, and chicken bones. (If you used chicken with the skin on, now would be a good time to fish those little suckers out as well, eww.)
5. Serve with pasta (I like using capellini or fettucini), and a generous amount of fresh parmesan.

CANT WAIT TO TRY THIS!!!

Ham and Bean Soup

1/2 c. dry navy beans or great northern beans
1/2 c. dry black beans or kidney beans
1/2 c. dry lima beans
1/2 c. dry garbanzo beans
1/2 c. dry split peas
2 c. fully cooked ham cut into 1/2-inch pieces
1 lg. onion, chopped (1 cup)
2 med. carrots, chopped (1 cup)
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
3/4 tsp. salt
1/4 tsp. pepper
2 bay leaves

Rinse beans; drain. Combine the beans, peas, and 6 cups cold water in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Drain and rinse beans.

Meanwhile, combine ham, onion, carrots, basil, oregano, salt, pepper, and bay leaves in a 31/2 to 4-quart Crockery Pot. Stir in drained beans and 6 cups fresh water.

cover; cook on lot for 8 to 10 hours. (Or, cook on high for 4 to 5 hours). Discard the bay leaves. Season to taste with salt and pepper.

Makes 8 servings

Pork Chop Supper

*6 pork loin chops (3/4" thick)
*1/2 c flour
*2 tbsp olive or vegetable oil
*2 tsp dried thyme
*1/2 tsp salt
*1/4 tsp pepper
*4 large potatoes--3/4" cubes
*5 medium carrots--sliced 1/4" thick
*1 medium onions--cuts into wedges
*3 c beef broth

Dredge pork in flour. Heat oil in a large skillet; brown chops on both sides.
Sprinkle with thyme, salt and pepper. Peel and cut potatoes. Add to skillet along with carrots and onion.
Pour broth over all; bring to a boil.
Reduce heat; cover and simmer for 45-50 minutes or until pork and vegtables are tender.