Recipes by Arlene

• 1 medium onion, thinly sliced
• 2 cloves garlic, minced or pressed
• ¼ cup finely-chopped parsley
• 4 center-cut loin pork chops (1¾ – 2 lbs. total), edges trimmed of fat
• Freshly-ground pepper
• 2 tbsp. all-purpose flour
• ⅓ cup dry red wine or beef broth
• ½ cup coarsely-chopped walnuts

In a 4-quart slow cooker (crock pot), combine onion, garlic and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust with flour and arrange over onion mixture, overlapping slightly if necessary. Pour in wine or broth. Cover and cook on low setting until pork is very tender when pierced (about 7½ to 8½ hours).

Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350° oven until toasted (8 to 10 minutes). Set aside.

Lift pork chops to a warm platter and keep warm. Skim and discard fat from remaining onion mixture if necessary; then season to taste with salt. Spoon onion mixture over chops; sprinkle with toasted walnuts and remaining 1 tbsp. of parsley. Makes 4 servings.

• 1 lb. pork chops
• ¼ cup flour
• 2 tsp. McCormick Season-All Salt
• 1 package onion gravy mix
• ¼ tsp. ginger
• ¼ tsp. thyme
• ¾ cup water
• ¼ cup red wine

Combine flour and Season-All and coat pork chops with mixture. Brown in hot skillet on high heat, 8 minutes per side. Drain off excess fat. Combine onion gravy mix, ginger and thyme. Stir in water. Pour over chops and simmer 30 minutes. Add wine and cook 15 minutes more. Place chops on platter and pour small amount of gravy mix over them.

• 1 medium-size onion, thinly sliced
• 2 cloves garlic, minced or pressed
• ¼ cup finely chopped parsley
• 4 center-cut pork chops (1¾ to 2 lbs. total), edges trimmed of fat
• Freshly ground pepper
• 2 tbsp. all-purpose flour
• ⅓ cup dry red wine (or beef broth if desired)
• ½ cup coarsely chopped walnuts
• Salt

In a 4-quart or larger slow cooker, combine onion, garlic and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust with flour and arrange over onion mixture, overlapping slightly if necessary. Pour in wine (or broth). Cover and cook on low setting until pork is very tender when pierced (7½ to 8½ hours).

Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350° oven until toasted (8 to 10 minutes). Set aside.

Lift pork chops to a warm platter and keep warm. Skim and discard fat from onion mixture, if necessary; then season to taste with salt. Spoon onion mixture over chops; sprinkle with walnuts and remaining parsley.

Makes 4 servings.

• 6 pork chops
• 1 tbsp. shortening
• ⅓ cup chopped celery
• 2 tbsp. brown sugar
• 2 tbsp. lemon juice
• ½ tsp. dry mustard
• ½ tsp. salt
• ⅛ pepper
• 2 8-oz. cans tomato sauce

In a large skillet with a tight fitting lid, brown pork chops in shortening over medium heat, approximately 3 minutes on each side. Pour off excess fat. Sprinkle celery, brown sugar, lemon juice and seasonings over chops. Pour tomato sauce over all. Cover and simmer over low heat for one hour or until chops are tender.

• 6 1-inch thick pork chops
• 1 tbsp. butter or margarine
• 1 11-oz. can mandarin oranges
• ¼ cup brown sugar
• ½ tsp. ground cinnamon
• 3 whole cloves
• 1 tsp. salt
• 1 tsp. prepared mustard
• ¼ cup ketchup
• 1 tbsp. cider vinegar

Brown pork chops on both sides in butter/margarine. Drain mandarin oranges, reserving juice. Set fruit aside. Combine ½ cup juice with remaining ingredients and pour over pork chops. Cover and simmer gently for 45 minutes or until pork chops are tender. Add orange slices the last five minutes of cooking time. Makes six servings.