Vegetable oil cooking spray
1/4 cup garlic-herb bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried sage
2 tablespoons low-fat or nonfat mayo
1 egg white
4 (3-4 ounces) boneless pork loin chops
1 tablespoon all-purpose flour

Preheat the oven to 375 degrees F.

Spray a 12x8-inch (2-qt) glass baking dish or shallow pan with cooking spray. In a shallow bowl combine bread crumbs, cheese and sage. Mix well.

In another shallow bowl combine mayo and egg white and beat until smooth.

6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 oz.) can mandarin oranges, drained
1/2 tsp. ground cloves
Pepper, to taste

In a skillet, brown pork chops on both sides in oil.
Top with oranges; sprinkle with cloves and pepper. cover and simmer for 35 minutes or until meat juices run clear.

Serves 6.

1 cup diced pineapple (fresh or canned in juice)
1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1 tablespoon olive oil
1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
1 tablespoon chili powder

Directions
In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbecue sauce

Preheat grill for high heat.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Jerk Pork Loin

2 cups sliced scallions
3 cloves garlic, smashed and peeled
1 scotch bonnet or habanero pepper, quartered and seeded
1/3 cup cider vinegar
1/4 cup packed dark brown sugar
2 tablespoons peanut oil , or canola oil
2 teaspoons ground allspice
2 teaspoons ground coriander
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground pepper
1 3-pound center-cut pork loin, trimmed

Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.

2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce

Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.

Slow Cooker Recipe
In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.

6 (4 ounce) pork loin chops, trimmed
1 (10 3/4 ounce) can Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 clove garlic, minced, or 1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes, thinly sliced
1 onion, sliced

Procedure
In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.

In a crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat.

Ingredients
3 1/2-pound pork boneless loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups 1-inch pieces peeled sweet potatoes
1 medium onion, sliced
6 cloves garlic, peeled
1 cup chicken broth

Procedure
Remove fat from pork. Heat oil in 10-inch skillet over medium-high heat. Sprinkle pork with salt and pepper. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.