Pork Chops with Sauteed Apples and Brussel Sprouts *

12 oz brussel sprouts, halved
2 Tbsp olive oil
5/8 tsp salt
1/2 tsp freshly ground black pepper
4 (4 oz each) boneless center cut loin pork chops
2 Tbsp butter
12 oz sliced honeycrisp apple
1/3 cup chicken stock
1/8 tsp ground nutmeg
1 Tbsp Dijon mustard
1 Tbsp fresh chopped parsley

Preheat broiler to high with rack in middle of oven.  Combine sprouts, 1 Tbsp oil, 1/4 tsp salt and 1/4 tsp pepper in a bowl.  Toss to coat.  Arrange on a single layer on baking sheet coated with non stick cooking spray.  Broil for 10-12 minutes, stirring every 2-3 minutes.  Sprouts should look slightly charred and will be tender.  Heat a large skillet over medium high heat.  Add remaining 1 Tbsp oil; swirl to coat.  Sprinkle pork with 1/4 tsp salt and 1/4 tsp pepper; add to pan.  Cook 3 minutes.  Turn; cook 2 minutes or until done.  Transfer pork to a plate.  Add 1 Tbsp butter and apple to pan; saute 2 minutes.  Add stock and nutmeg; bring mix to a boil.  Stir in remaining 1/8 tsp salt, remaining 1 Tbsp butter, dijon mustard and parsley.  Cook 1 minute.  Return chops to skillet to warm.  Serve pork chops with apples and sprouts.

Serves 4

Hearty Minestrone *

1 pound bulk Italian sausage
2 cups celery, diced
1 cup onion, chopped
6 cups zucchini, sliced 3/4 inch thick, then cut into quarters (should be chunky)
1 can (28 oz) crushed tomatoes, undrained
1 1/2 cups chopped green pepper
1 1/2 tsp Italian seasoning
1 1/2 tsp salt
1 tsp dried oregano
1 tsp sugar
1/2 tsp dry basil
1/2 tsp garlic powder
Grated Parmesan cheese

Crumble and brown sausage, drain while reserving 1 Tbsp drippings.  Use drippings to saute celery, onion, and green pepper for 5 minutes.  Add sausage and remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes.  Top with parmesan cheese.

Serves 6

Prissy Pecans *

2 tsp powdered instant coffee
1/4 cup sugar
1/4 tsp ground cinnamon
2 Tbsp water
dash salt
2 cups pecan halves

Combine all ingredients in saucepan.  Bring to a boil over medium heat and boil 3 minutes.  Stir constantly.  Spread on waxed paper and separate pecan halves as they cool.

Mexican Pot Roast *

3-4 pound roast
1 tsp garlic salt
1 pound dry pinto beans
2 cans rotel
1 can chopped green chiles
1 cup water
1 can cream of mushroom soup
1 teaspoon oregano
1 teaspoon cumin
1 medium yellow or white onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
Corn or flour tortillas.

Put all in crock pot and cook for 13 hours on high (yes....really on HIGH that long).  Make sure all beans are fully covered by liquid.  Serve with tortillas.