SKILLET PORK CHOPS WITH SAUERKRAUT

Irene Peery of Charlottesville

INGREDIENTS:

	4 pork chops, with or without bones
	Salt and pepper, to taste
	1 T vegetable oil
	1 medium yellow onion, peeled and chopped
	1 Granny Smith apple, peeled, cored and sliced
	16-oz.-bag refrigerated sauerkraut, rinsed and drained
	2 T light brown sugar
	2 T ketchup
	½ t caraway seeds, if desired

DIRECTIONS: Sprinkle pork chops with salt and pepper. In a large heavy skillet with a lid, brown chops in 1 T vegetable oil over medium-high heat. When browned, but not completely cooked, remove to a plate. Add onion and apple slices to pan and cook until softened and slightly brown, stirring frequently to get brown bits off bottom of pan. Add sauerkraut, brown sugar and ketchup with optional seeds. Mix well. Lay chops on top, cover and cook over medium heat for 30-45 minutes or until thoroughly cooked. Uncover and reduce liquid a bit if needed. Place chops on a platter and surround with sauerkraut; serve with mashed potatoes and a cucumber salad. 

ROASTED PORK CHOPS WITH PEACHES

Linda Jehoich-Lilley of Farmville

INGREDIENTS:

	10-oz.-pkg. couscous
	1 T olive oil
	4 bone-in chops (¾" thick, 2 lbs. total)
	Kosher salt and black pepper
	2 peaches, cut in wedges
	1 small red onion, cut in wedges
	3 T white wine vinegar
	½ cup fresh basil

DIRECTIONS: Preheat oven to 400 degrees. Cook couscous according to package directions. Meanwhile, heat olive oil in a large ovenproof skillet over medium-high heat. Season pork chops with salt and pepper. Cook until browned, 3-5 minutes per side, and transfer to a plate. Add the peaches, onion, vinegar and ¼ t each salt and pepper to the skillet and cook, tossing, for one minute. Return chops to skillet, along with any accumulated juices. Transfer to oven and roast until pork is cooked through and peaches are tender, 8-10 minutes. Sprinkle with fresh basil and serve over couscous.

PORK CHOPS WITH MELON

Susan Leinberger of Dumfries

INGREDIENTS:

	12-oz.-can frozen lemonade concentrate, thawed
	½ cup fresh basil, cut in thin strips or 2½ T dried basil
	¼ cup olive oil
	2-lb. pork loin or rib chops, sliced 1" thick
	¼ honeydew melon, peeled and cut into 4 wedges
	¼ cantaloupe, peeled and cut into 4 wedges

DIRECTIONS: Combine first three ingredients and set aside ¾ cup. Pour remaining marinade into a large resealable plastic bag, add pork and turn to coat. Place in refrigerator for at least 1 hour but no longer than 2, turning once.

Preheat grill. Drain pork and discard marinade. Grill, covered, 4-5 inches from medium heat for 12-16 minutes, turning once and brushing with reserved marinade. Add melon wedges for the last 3-4 minutes of grilling, turning and brushing with marinade 2-3 times. Salt and pepper to taste before serving.

DOUBLE-DECKER BBQ SANDWICH

Ruby Cauthorne of Ruther Glen

INGREDIENTS:

	8 thin-cut boneless pork chops
	1 cup hickory barbecue sauce
	1 cup coleslaw
	4 kaiser buns

DIRECTIONS: Grill the chops until the internal temperature reaches 165 degrees, basting with 2⁄3 of the barbecue sauce. Split the buns in half and toast on the grill. Spread the toasted buns with the remaining sauce. On each bun, stack one chop, ¼ cup slaw, and a second chop. Serve immediately.

GREAT NORTHERN BEAN SOUP

Joann Frazier Hensley of McGaheysville

INGREDIENTS:

	4 15.8-oz. cans of Great Northern Beans, drained and rinsed
	4 cups chicken broth
	2 cups cooked ham, diced (not smoked)
	2 cups water
	¾ cup grated carrot
	1 T finely chopped celery
	¼ t instant minced onion
	½ t minced garlic
	1½ t chili powder
	1 t minced fresh parsley
	¼ t cayenne pepper
	2 or more drops of Tabasco sauce
	1 bay leaf

DIRECTIONS: Combine all ingredients into a slow cooker or stoneware cooking pot. Place pot into heating base, cover and cook on low for 5-8 hours. Remove bay leaf before serving.