As autumn settles in and cooler temperatures spark appetites, try celebrating “the other white meat” with one of these delicious recipes provided by our readers.

From our Readers:

Pork Chops with Balsamic-Honey Glaze

Yvonne Burnette, Sutherland, Virginia

Ingredients:

	4 1"-thick pork chops
	2 T butter
	¼ cup balsamic vinegar
	2 T honey
	1 t fresh or dried rosemary, minced
	¼ t red pepper flakes
	Salt & pepper to taste

Directions: Heat the butter, vinegar, honey, rosemary and red pepper in a small saucepan over medium heat until the mixture begins to bubble lightly. Transfer about 2 tablespoons of this glaze to a small bowl and set aside. Season the pork chops with salt and pepper, then brush the remaining glaze on both sides of each chop. Preheat your grill or broiler, then cook the pork 3-5 minutes on each side. For medium pork, a thermometer inserted into the thickest part of the pork chop will register 140˚F. Brush the chops with reserved glaze to serve.  

Served with suggested side dish:

From our Readers:

Cauliflower Mashers

Janelle Zook, Orange, Virginia

Ingredients:

	2 medium heads of cauliflower
	1 cup milk or coconut milk
	¼ cup butter
	3 T chives
	1 T minced garlic
	Salt & pepper to taste
	½ cup Parmesan cheese

Directions: Roughly chop the cauliflower into pieces, removing all leaves, and wash. Place in a pot/steamer and cook until fork tender, about 20 minutes. Drain off most of the water and mash, adding milk, butter, chives, garlic and seasonings. Add cheese just before pouring into a serving bowl. Garnish with additional chives and cheese.

From our Readers:

The “More” Casserole

Janelle Zook, Orange, Virginia

Ingredients:

	1 lb. bulk pork sausage
	1 lb. lean ground beef
	1 large onion, chopped
	16-oz. box elbow macaroni
	4-oz. jar canned pimentos
	16-oz. can cream-style corn
	1 large can sliced black olives
	15-oz. can sliced mushrooms
	2 15-oz. cans cream of mushroom soup
	12 oz. sharp cheese, grated

Directions: Cook meats and onion in a skillet, draining off grease. Cook macaroni as directed on package and drain. Combine all ingredients with half the cheese; pour in a greased 9"x13" pan. Sprinkle with remaining cheese and bake at 350˚ for 30 minutes. 

From our Readers:

Spare Rib Soup

Lisa Freeman, Bracey,  Virginia

Ingredients:

	1 lb. pork spare ribs
	1 medium onion, chopped
	6-oz. can tomato paste
	2 cups lima beans, canned or frozen
	2 cups white corn, canned or frozen
	2 large potatoes, peeled & chopped
	1 T chopped fresh herbs, such as basil or rosemary
	Salt & pepper to taste
	8 oz. elbow macaroni

Directions: Place spare ribs, onion and two quarts water in a large covered pan. Bring to a boil, then reduce heat and simmer until meat falls off the bones. Remove bones and stir in tomato paste, vegetables and seasonings. About 30 minutes before serving, add macaroni noodles and additional water, if needed. 

Send us your recipes!

Upcoming issues: winter squash, healthy sweets and treats for Valentine’s Day and Easter egg recipes.

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.