Pesto Pork Chops

3/4 tablespoon boneless pork chops
2 tablespoons flour
2 tablespoons pesto sauce
olive oil flavored cooking spray
salt and pepper

Put flour, salt and pepper on a plate and combine.
Dredge both sides of pork chops in flour, and shake off any excess.

Spray a skillet with the cooking spray and preheat on medium-high.
Add the chops and brown on each side for two minutes.

After they are browned, spread the pesto sauce over the chops and put lid on the skillet.

Continue cooking for an additional two minutes or until they reach 160 degrees. The chops will be juicy and not dried out.

GARLIC PORK ROAST

Serves 6.

5-pound bone-in Boston butt pork roast
6 cloves raw garlic, peeled
3 tablespoons oil
Salt
Pepper
1 tablespoon thyme leaves**
½ teaspoon crushed red or Aleppo pepper
1 teaspoon paprika
1½ cups onions, sliced thin
3 pounds potatoes, any type

Preheat oven to 450 degrees.

Slice the garlic cloves lengthwise into 16-plus slivers. With a thin steak knife, make deep incisions into both sides of the pork roast at intervals and insert these slivers of garlic, making absolutely sure that none of the garlic is exposed. Rub the roast with 1 tablespoon of oil and sprinkle all over with generous amounts of salt, pepper, and all of the spices and herbs.

In a large roasting pan, drizzle 1 tablespoon of oil. Make a bed of the onions and set the pork roast on top, with the fattiest side facing up. Do not peel the potatoes, but cut them into large pieces. Toss them with the remaining tablespoon of oil and a generous sprinkling of salt and pepper. Arrange the potatoes around the pork roast, with their cut surfaces facing up.

Pop the pan into the oven and cook for 30-plus minutes, until the fat on top has browned. Reduce the heat to 325 degrees, and cook for at least another hour, until the pork’s internal temperature is 165 degrees and the meat is tender. Periodically baste both the meat and potatoes with the pan juices.

Remove the pan from the oven, and allow it to rest before carving the meat and serving it with pieces of potatoes and some of the onions.

**THIS CAN BE OMITTED OR ROSEMARY CAN BE USED - ALL TO TASTE.

10 Minute Pork Skillet

1 T. oil 1 lb. pork tenderloin, cut in 1/8 inch strips
2 pkg. pork ramein noodles
1 1/2 c. water
1 bell pepper, chopped
1 c. broccoli flowerts
4 green onions sliced
2 t. parsley flakes
1 T. soy sauce

Heat oil in a 12 inch skillet over med. high heat. Add pork cook 5 minutes or until done. Break up noodles. Add with remaining ingredients and seasoning pkg. Heat to boiling. Cook about 5 minutes or until broccoli and noodles are tender.

Pork with Balsamic Vinegar

2 1 1/2-inch thick boneless center pork loin chops
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter

Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.

Pork Bavarian

4 1 1/2-inch thick boneless pork center loin chops
2 tablespoons flour
1 tablespoon butter
4 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature

Melt butter in heavy skillet over medium-high heat. Lightly flour chops and brown quickly on both sides. Remove. Add mushrooms and thyme to pan and sauté one minute. Return chops to skillet, add beer; bring to a boil. Cover and simmer 12-15 minutes.