YOU WILL NEED:

• 1 1/2 lbs. PORK STEW MEAT

• 3 TABLESPOONS FLOUR

• 1/2 TEASPOON GARLIC SALT

• 1/2 TEASPOON PEPPER

• 1 TABLESPOON VEGETABLE OIL

• 1 MEDIUM ONION, CHOPPED

• 1 GREEN BELL PEPPER, CHOPPED

• 4 CUPS FRESH MUSHROOMS, SLICED

• 2 14 1/2-OZ CANS STEWED TOMATOES, UNDRAINED

• 2 MEDIUM ZUCCHINI, HALVED & SLICED 1/2-INCH THICK

• 2 TEASPOONS DRIED BASIL, CRUSHED

• 1 TEASPOON DRIED OREGANO, CRUSHED

• 1/3 CUP PARMESAN CHEESE, GRATED

DIRECTIONS:
In a plastic or paper bag combine flour, garlic salt and pepper. Add pork; shake until coated with flour mixture. Set aside. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2-3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.

* Recipe adapted from National Pork Producers.

YOU WILL NEED:

• 4  BONELESS PORK CHOPS
• 2 CUPS COOKED LONG-GRAIN WHITE RICE
• 2 CUPS FROZEN MIXED VEGETABLES, THAWED
• 1 CUP CHEDDAR CHEESE, SHREDDED
• 1 CUP RICOTTA CHEESE, OR COTTAGE CHEESE
• SALT AND PEPPER
• 1/4 CUP PARMESAN CHEESE, GRATED
• 1 TABLESPOON OLIVE OIL, PLUS MORE FOR CASSEROLE DISH
• 1 TABLESPOON ITALIAN PARSLEY, (OPTIONAL)

• Preheat the oven to 375 degrees F. Oil a 2-quart casserole dish and set aside.
  In a large bowl, combine the rice, vegetables, cheddar, ricotta or cottage cheese, and salt and pepper to taste. Transfer to the prepared casserole dish, sprinkle the Parmesan on top, and set aside.
• Season the pork chops with salt and pepper. In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3 to 4 minutes. Arrange the chops, browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees F., about 30 minutes. Let stand at room temperature for 3 minutes.
  Serve the chops over the rice mixture, sprinkled with the parsley, if using.

You Will Need:

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese

• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves or 15-20 chicken breast tenders.

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, stir together the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

• 6 BONELESS PORK CHOPS
• 2 TABLESPOONS CHILI POWDER
• 1/2 TEASPOON SMOKED PAPRIKA
• 1/2 TEASPOON GARLIC POWDER
• 1/4 TEASPOON RED PEPPER FLAKES
• 1/4 TEASPOON GROUND CUMIN
• 1 TO 2 TABLESPOONS CANOLA OIL
• 1/3 CUP ORANGE JUICE
• WATER
• 2 TABLESPOONS FLOUR