Danita's Recipe Box

• 2/3 cup reduced-sodium tamari or soy sauce
• 1/4 cup honey
• 2 tablespoons orange juice
• 2 teaspoons grated orange peel
• 2 teaspoons grated fresh gingerroot
• 2 cloves garlic, chopped
• 1/4 teaspoon ground red pepper
• 4 boneless pork loin chops, cut 3/4 inch thick

For marinade stir together tamari, honey, orange juice, orange peel, ginger, garlic and red pepper. Trim fat from pork chops, if necessary. Place chops in a resealable plastic bag. Pour marinade over chops; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning occasionally. Preheat broiler. Drain pork chops; discard marinade. Place chops on a broiler rack. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until no longer pink, turning once.

• 6 flour tortillas (8 inches in diameter)
• 1 cup Lloyd’s original barbeque sauce with shredded pork
• 3/4 cup shredded Mexican 4-cheese blend (3 ounces)
• 1/3 cup sour cream, if desired
• chopped tomato, if desired

Heat oven to 350°F. Place 2 tortillas on ungreased cookie sheet; spread about 1/3 cup sauce with pork on each tortilla to within 1/2 inch of edge. Top each with 1/4 cup cheese and 1 tortilla. Bake 8 to 10 minutes or until cheese is melted and filling is hot. Meanwhile, assemble third quesadilla, using up tortillas, sauce with pork and the cheese; bake. Cut into wedges; serve with sour cream and tomato.

• 8 boneless pork chops, 1/2 inch thick
• 1 packet Shake ‘N Bake Original Pork Seasoned Coating Mix
• 1 – 1 1/2 cups spaghetti sauce
• 1 cup shredded mozzarella cheese

Coat with coating mix as directed on package. Place chops in 15x10x1-inch baking pan. Bake at 425°F for 15 minutes or until cooked through. Top chops with spaghetti sauce and cheese. Bake an additional 10 minutes or until sauce is warm and cheese is melted.

• 4-6 pound pork roast OR 8 thick pork chops
• potatoes (enough to cover bottom of slow cooker)
• 1 (15 oz.) can of diced tomatoes with garlic, oregano & basil
• 1/4 cup vinegar
• 1/4 cup water

Place potatoes in bottom of slow cooker, then place roast/pork chops on top of potatoes.  Mix remaining ingredients and pour over roast/pork chops.  Can be marinated overnight.  Cook on low for 6-8 hours.