Ready in 30 minutes
4 servings

Preheat oven to 350 degrees F.

Heat a large oven-proof skillet. Add:

2 tablespoons vegetable oil

Heat oil over medium heat. Meanwhile, arrange on a tray or platter:

4 pieces boneless pork chops

Season both sides with:

1 tablespoon Italian seasoning
fine salt
ground black pepper

Over high heat, sear pork on both sides. Remove from pan and set aside. Remove excess oil from pan. Saute:

1 white onion, sliced

Cook onion until translucent. Put back the pork chops, arrange one layer only. Stir-in:

1-2/3 cup pasta sauce with mushrooms
1/2 cup chicken stock

Bring to a quick boil and immediately reduce heat to simmer. Simmer for about 5 minutes, basting chops with sauce. Check seasonings and adjust if necessary with:

Italian seasonings
fine salt
ground black pepper

Remove from heat. Top with:

1 tablespoon fresh basil leaves, sliced into julienne
1/2 cup mozzarella cheese, grated

Finish cooking in the oven for 10 minutes and until cheese has melted. Or finish cooking over low heat on the stove covered. Serve over risotto, polenta or cooked rice.

Ready in 20 minutes
Yield: 4 portions

Turn on broiler of oven. On a greased baking tray
with greased wire rack, arrange:
4 slices of pork chops

Season each side of each pork chop with:
rock salt
freshly-cracked black peppercorn

In a small saucepan, mix:
1/2 cup pineapple juice
1/4 cup honey or maple syrup

Simmer over medium heat until a little bit thick.
Brush on pork chops. Broil chops 5″ from heat until
golden brown, about 5 minutes.

Baste with the syrup again. Turn and baste again.
Broil for another 5 minutes until golden brown.

In the meantime, in a small saucepan, sweat:
1 can (20 ounces) pineapple chunks

Continue cooking until light brown, when its sugars
have been realeased. Stir-in the remaining pineapple
sauce and just heat it through. Add:
1 tablespoon fresh mint leaves, cut into
julienne or strips

Turn off heat and stir. Arrange pork chops on a
serving platter. Garnish with fresh mint leaves.
Serve with the pineapple sauce.

Ready in 35 minutes
4 servings

Heat a large stainless-steel saute pan. Heat:

2 tablespoons olive oil

Meanwhile, season:

4 slices pork steaks

with:

rock salt
freshly-cracked black peppercorn

brush with:

Dijon Mustard

Over medium-high heat, brown pork steaks on both sides. Remove from pan. Set aside covered.
Remove excess oil from pan if necessary. Over medium heat, saute:

2 shallots, chopped
2 cloves garlic, chopped

Continue cooking for a minute or until soft. De-glaze with:

1/4 cup dry white wine

Simmer on low heat until reduced to half. Pour in:

1 cup chicken stock
1 sprig fresh Rosemary
1 piece fresh sage leaf

Simmer for another minute. Put back pork steaks. Bring to a quick boil and immediately reduce heat to simmer. Cover. Continue to cook for 20 minutes, constantly basting meat
with its liquid. Add:

2 tablespoons Madeira wine

Simmer for 1 more minute. Remove the herbs. If desired, thicken with:

1 tablespoon cornstarch
1 tablespoon chicken stock or water

Gently stir liquid unitl desired consistency is achieved. Adjust seasonings according to
taste with:

fine salt
ground black pepper

If desired, monter with:

4 pices cold butter nuggets

Do not bring to boil anymore as butter might break, just cook for a minute or less until the butter has melted.

Ready in 20 minutes
Yield: 4 servings

Rehydrate in warm water:
1 cup dried blackwood ear mushrooms

In a heated stainless-steel wok, heat:
1 tablespoon corn oil

Add:
1 tablespoon fresh ginger, finely-chopped

Saute the ginger until its aroma comes out. Put in:
1 pound pork tenderloin, sliced into strips

Stir-fry pork strips for a minute or until color
changes, and then add:
1 tablespoon rice wine
2 tablespoons soysauce

Drain the mushrooms and add into the pork. Saute for
3 minutes. Put in:
1/2 pound bok choy, trimmed

Cook for a minute or two, stirring constantly. Check
seasonings and if necessary adjust according to taste
with:
fine salt
ground black pepper

Remove from heat. Stir-in:
1 teaspoon sesame oil

Sprinkle with:
1/4 cup scallions, sliced 1/2 cm. long
1/3 cup toasted cashew nuts, optional

Ready in 30 minutes
4 servings

Preheat oven to 465 degrees F.

In a large skillet, heat:

1 tablespoon vegetable oil

On high heat, saute until brown:

1 pound porkloin, cut into 1-1/4 inch cubes

Reduce heat to medium, add:

1 white onion, chopped
1 clove garlic, chopped

Saute until soft. Put in:

1 can (8 ounces) button mushrooms, quartered
1 package (10 ounces) frozen peas and carrots, defrosted
1 teaspoon Hungarian paprika powder

Cook for 2 minutes. Pour in:

1 jar brown gravy
1/4 cup brown chicken stock
1 teaspoon fresh thyme

Simmer for 3 minutes, constantly stirring. Adjust seasonings if necessary. Transfer meat mixture into a deep square baking dish. Pipe in or evenly spread over it:

1 package (20 ounces) refrigerated mashed potatoes

Gratinate in the oven until golden brown. Could be garnished with fried onions.