Cooking Method:

1. Season pork chops with salt and black pepper.
2. In a large nonstick skillet,melt butter and olive oil over medium heat.
3. Add seasoned pork chops and cook,turning,until meat thermometer registers a temperature of at least 145F (70 C).
4. Remove cooked pork chops from the skillet and put in the oven to keep warm.
5. Using the same skillet,over medium-low heat, sauté peaches and pepper jelly until a reduction has formed.
6. Remove cooked pork from the oven and transfer to serving platter.
7. Pour peach-pepper jelly mixture over cooked meat and serve immediately.

Cooking Method:
In a slow cooker,combine all ingredients,except sour cream,cornstarch,seasoning and noodles.
Mix well.
Cover slow cooker and cook on low-heat setting for 6-8 hours.
Stir in combined sour cream and cornstarch,stirring until thickened,2-3 minutes.
Season with salt and black pepper.
Serve over cooked noodles or spaghetti.

Ingredients:

• 2 tablespoons nonfat chicken broth
• 2 pounds (960 g) boneless pork loin chops,cut into strips
• 16 oz (480 g) package frozen pepper stir-fry,thawed and drained
• 2 cups (500g) sliced fresh mushrooms
• 8 oz (240 ml) can tomato sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons white vinegar
• 2 tablespoons Worcestershire sauce

Cooking Method:

1. Grease slow cooker with nonstick cooking spray
2. In a large nonstick skillet,heat chicken broth over medium-high heat.
3. Add pork strips and brown on all sides.
4. Drain browned pork strips well.
5. In a slow cooker,combine all ingredients.Mix well.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.
7. Remove cooked pork from slow cooker,reserving cooking liquid.
8. Transfer meat to serving platter.
9. Pour reserved sauce over and serve.More slow cooker recipes>>>>>

Ingredients:

• 3/4 pound (360 g) boneless lean pork,cubed
• 15 oz (450 ml) can Great Northern beans.rinsed and drained
• 14 1/2 oz (435 ml) can chicken broth
• 1 pound (480 g) fresh tomatillos,husk removed and coarsely chopped
• 1 large yellow onion,peeled and thinly sliced
• 4 oz (120 g) can diced mild green chilies
• 6 cloves garlic,peeled and chopped
• 1 teaspoon freshly ground cumin
• 1/2 cup (125 g) fresh cilantro,chopped
• salt and freshly ground black pepper

Ingredients:

• 3 pounds (1.44 kg) boneless pork,cut into 1-inch (2.5 cm) pieces
• 1 small yellow onion,peeled and chopped plus 1 small yellow onion,peeled and sliced for garnish
• 1 bunch fresh thyme
• 2 cloves garlic,peeled and chopped
• 1 scotch bonnet pepper,halved
• 2 tablespoons salt
• cider vinegar
• scallion,finely chopped
• 2 tablespoons olive oil 

Cooking Method: 

1. In a large glass container, combine all ingredients.
2.   Place a layer of fresh thyme followed by chopped garlic then the pork on top, repeat until all ingredients are used ending with a layer of thyme and garlic.
3.  Pour salt and cider vinegar into container and place pepper on top.
4. Cover tightly and refrigerate for 4 days.
5. Pour all ingredients in a strainer.Remove marinated pork and discard all ingredients. 
6. Pat dry with paper towel.
7.  Preheat olive oil in a large pan.
8. Add marinated pork and fry over medium heat for 5 minutes per side.
9.  Remove fried pork from the pan and set aside.
10. Add sliced onion and fry until golden brown.
11. Garnish fried garlic pork with fried onions and scallions.
    
    

Ingredients:

 For the Meatballs:

• 1 pound (480 g) lean ground beef
• 1 pound (480 g) lean ground pork
• 1 small yellow onion,peeled and diced
• 1 clove garlic,peeled and minced
• 2 tablespoons dried mustard
• 1/2 cup(125 g) freshly ground raw hazelnuts
• 2 large eggs,beaten
• 1 teaspoon Himalayan salt
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground cardamom
• 1/2 teaspoon ground Ceylon cinnamon
•  1/4 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg

 Cooking Method:

1. In a large mixing bowl,combine all meatball ingredients.
2. Using a hands,knead well to combine.
3. Using ice cream scoop,form into approximately 48 meatballs.
4. Preheat a large heavy skillet.Add lard and , working in a batches, sear meatballs until golden all around  (reserve cooked meatballs in a shallow bowl).
5. Meanwhile,in a blender,combine all gravy ingredients.Blend until creamy.
6.  Once all the meatballs are cooked, transfer them back toheavy skillet along with their cooking liquid and pour the gravy all over them.
7. Switch heat to high and bring to a boil,then reduce heat to low and simmer for 20-25 minutes.
8.  Serve immediately together with gravy.