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.

• 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

YOU WILL NEED:

• 2 BONELESS PORK CHOPS, CUT INTO 1/2-INCH CUBES
• 1 TEASPOON OIL
• 1/2 CUP ONIONS, CHOPPED
• 2 TEASPOONS GROUND CUMIN
• 1/4 TEASPOON GARLIC POWDER
• 1 CUP WILD RICE, COOKED
• 1 15 1/2-OZ CAN GREAT NORTHERN BEANS, DRAINED
• 1 15 1/2-OZ CAN CHICKPEAS, DRAINED
• 1 4-OZ CAN DICED GREEN CHILES, DRAINED
• 1/8 TEASPOON HOT PEPPER SAUCE
• 1 14 1/2-OZ CAN CHICKEN BROTH
• FRESH PARSLEY, CHOPPED

• In 4-quart saucepan sauté onions and pork in oil over medium-high heat until onions are soft and pork lightly browned, about 5 minutes. Stir in all remaining ingredients except parsley; bring to a boil, lower heat and simmer 20 minutes. Serve garnished with parsley.

  Serves 6.

You'll need:

• 2-4 QUARTS UNCOOKED PORK NECK BONES
• 2 LARGE CARROTS, BROKEN IN SEVERAL PIECES
• 2 LARGE ONIONS, UNPEELED AND HALVED
• 2 RIBS CELERY, ROUGHLY CHOPPED
• 2 CLOVES GARLIC, UNPEELED AND SMASHED
• 12-15 PEPPERCORNS
• 2 BAY LEAVES
• 1 TEASPOON SALT

Directions:

Heat oven to 450 degrees F. Place bones in single layer in large shallow roasting pan(s); add half of the vegetables and 1 clove of garlic. Roast for 20 to 30 minutes or until bones are well browned. Transfer bones and vegetables to large stock pot; discard any fat.

Pour about 1 cup water into roasting pan(s) and bring to boil over medium-high heat, scraping browned bits free from pan(s). Add to stock pot.* Add remaining vegetables, remaining garlic, peppercorns, bay leaves, salt, and enough cold water to cover. Bring to a simmer, occasionally skimming off any foam. Simmer, loosely covered, for 3 to 4 hours, adding more boiling water if liquid evaporates below surface of ingredients.

Strain into large bowl, pouring through large colander or sieve lined with cheesecloth; discard solids. Cool slightly; chill for several hours or overnight. Lift off and discard fat. To store, cover and chill up to 4 days or freeze up to 1 year.

Makes about 16 cups stock. The stock is excellent in soups, stews & gravies.

*If not roasting bones, simply place all ingredients in large kettle and proceed with recipe.

To Use a Pressure Cooker: In pressure cooker combine all ingredients (whether roasted or not) with enough water to cover. Pressure-cook for 20 to 30 minutes.

To Make Ham Stock: In large stock pot simmer ham bone and trimmings (do not roast), 2 roughly chopped celery ribs, 1 roughly chopped onion, 1 broken carrot, a few peppercorns, a few allspice berries, 1 bay leaf, and 1 teaspoon dried thyme with enough water to cover. Strain, chill, and store as described above.

*Adapted from "Pork, Be Inspired."