1 lb / 0.5 kg farmer sausage
1 can / 14 oz pork and beans
1 jar / 750 mL salsa
2 lb / 1 kg Velveeta cheese

Crumble and brown farmer sausage in a frying pan. Drain fat. Add beans, salsa, and cheese. Stir until cheese has melted and mixture is hot. Serve warm with corn chips or crackers.

6 pork loin chops, boneless, about 1” (2.5 cm) thick
3 cups / 750 mL sliced onion
½ EACH green and red bell pepper, seeded and sliced
½ tsp / 2 mL salt
¼ tsp / 1 mL black pepper
¼ tsp / 1 mL thyme
1 cup / 250 mL chicken stock

Gratin:

¾ cup / 175 mL bread crumbs
½ cup / 125 mL mozzarella cheese
½ cup / 125 mL parmesan cheese
2 Tbsp / 25 mL butter

In a large non-stick skillet, cook onion until tender. Add sliced green and red peppers, salt, pepper, and thyme. Transfer mixture to a separate bowl. In the same skillet, brown both sides of each pork chop. Place half of the onion mixture on the bottom of a casserole dish; add pork chops and rest of onion mixture. Drizzle with chicken stock. Cover and bake at 400⁰F (210⁰C) for 30 minutes. Combine bread crumbs, cheeses and butter; sprinkle over chops. Bake for another 10 minutes, or long enough to form a crisp crust.

6 pork loin chops, boneless, about 1” (2.5 cm) thick
1 Tbsp / 15 mL canola oil
1 can tomato soup
½ cup / 125 mL vinegar
¾ cup / 175 mL brown sugar
¼ cup / 50 mL soy sauce
¼ cup / 50 mL sweet chili sauce
1 tsp / 5 mL salt
1 tsp / 5 mL black pepper

In a large non-stick skillet, heat oil over medium-high heat. Brown both sides of each chop and place into a roasting pan. Combine tomato soup, vinegar, brown sugar, soy sauce, chili sauce, salt, and pepper; pour over chops in the roasting pan. Cover and roast at 350⁰F (180⁰C) for 1 – 1 ½ hours.

3 lb / 1.5 kg boneless pork loin roast
1 can pinto beans, drained and rinsed
1 clove garlic, minced
1 Tbsp / 15 mL chili powder
1 tsp / 5 mL ground cumin
1 tsp / 5 mL oregano
1 Tbsp / 15 mL salt
2 cans (4 oz each) green chilies

Place roast in a roasting pan. Combine ingredients; spread over and around roast. Cover and roast at 325⁰F (160⁰C) for 3 ½ – 4 hours. Remove roast to a cutting board. With 2 forks, pull meat into shreds, discarding any fat. Transfer pork back to roasting pan, cover and bake for another 45 minutes. Serve over taco chips with onion, lettuce and tomatoes. Top with cheese, salsa, and sour cream.

4 lb / 2 kg boneless pork loin roast
2 tsp / 10 mL garlic powder
2 tsp / 10 mL salt
2 tsp / 10 mL black pepper
1 ½ tsp / 7 1/2 mL onion powder
1 ½ tsp / 7 1/2 mL dry mustard
1 ½ tsp / 7 1/2 mL paprika
1 tsp / 5 mL dried sage
¼ – ½ tsp / 1 – 2 mL cayenne pepper

Combine seasonings. Rub generously over all surfaces of roast. Refrigerate 3 hours to overnight. Place roast in a shallow pan. Roast uncovered at 325⁰F (160⁰C) until meat thermometer registers 155⁰F (68⁰C), about 1 ¼ – 1 ½ hours. Remove roast from oven. Tent loosely with foil; let stand 10 minutes before slicing.

6 pork loin chops, boneless
1/2 cup / 125 mL water
2/3 cup / 150 mL ketchup
2/3 cup / 150 mL vinegar
1 1/2 cup / 375 mL brown sugar
2 Tbsp / 25 mL cornstarch
1/4 cup / 50 mL cold water

Combine water, ketchup, vinegar, and brown sugar in a glass bowl. In a separate small bowl, mix cornstarch with cold water; add to mixture. Place meat and sauce in a baking dish. Preheat oven and bake at 350⁰F (180⁰C), until internal temperature of chops reaches 155⁰F (68⁰C). Remove from oven and cover loosely with foil; let rest 5 minutes before serving.

2 pork rib chops, 1 ½” (3.75 cm) thick
1 Tbsp / 15 mL canola oil
¾ cup / 175 mL crumbled blue cheese
1 tsp / 5 mL dried oregano
½ tsp / 2 mL dried basil
¼ tsp / 1 mL minced jalapeño pepper

With a sharp knife, cut a pocket in the side of each chop. Heat oil in an oven proof skillet and sear both sides of chops, about 1 ½ – 2 minutes per side. Mix together blue cheese, oregano, basil, and jalapeño pepper. Fill each chop with half of the stuffing mixture. Preheat oven to 350⁰F (180⁰C). Bake chops about 15 – 20 minutes or until internal temperature in the thickest part of the meat (not stuffing) is 155ºF (68ºC). Remove chops from oven. Tent loosely with foil; let rest 5 minutes before serving.

6-8 pork loin chops, 1” (2.5 cm) thick
½ cup / 125 mL soy sauce
¼ cup / 50 mL water
½ cup / 125 mL brown sugar
2 Tbsp / 25 mL canola oil
1 tsp / 5 mL ginger powder
¼ tsp / 1 mL black pepper
2 tsp / 10 mL onion flakes
¼ tsp / 1 mL garlic salt

In a large measuring cup, combine soy sauce, water, brown sugar, oil, ginger powder, black pepper, onion flakes, and garlic salt. Stir well to blend. Pierce chops all over with a fork and place into a Ziploc bag. Pour marinade over chops, seal bag and marinate in refrigerator 4-24 hours, turning occasionally. Remove chops from marinade and pat dry with paper towel. Discard marinade. Preheat barbecue on high; reduce heat to medium. Grill chops about 12 – 15 minutes, turning once.