Bavarian Style Pork Chops

4 boneless pork loin chops, about 1/2-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme
8 ounces of your favorite beer, room temperature
Salt (to taste)
Freshly ground black pepper
Buttered egg noodles
Minced fresh parsley

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with buttered noodles, garnished with parsley. Serves 4.

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Apple and Spice Pork Roast

3 to 4 pound boneless pork roast
1 cup natural applesauce
1/3 cup packed dark brown sugar
2 teaspoons apple cider vinegar
1 teaspoon yellow mustard
1/8 to 1/4 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

Heat oven to 350 degrees. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl. Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees, 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices. Serves 10 to 14.

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Pineapple Glazed Ham

4 cups pineapple juice
1 T. sliced, fresh ginger
4 garlic cloves, minced
1 9-pound, bone-in smoked ham
12 whole cloves
1/4 cup Dijon mustard
1 cup firmly packed dark brown sugar
1 20-oz can pineapple slices in juice, drained
10 maraschino cherries, halved

Stir together first 3 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Remove skin and excess fat from ham. Make 1/4-inch-deep cuts in a diamond design, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined roasting pan. Spread Dijon mustard evenly over ham. Pat brown sugar on top of the mustard. Pour pineapple juice mixture into pan. Arrange pineapple and cherries evenly over mustard layer on ham; secure with tooth picks.

Bake at 325° for 1 hour. Cover with heavy duty aluminum foil after 1 hour to prevent excess browning, and bake 1 to 1 1/2 hours , basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.

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Honey Glazed Ham

5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Preheat oven to 325 degrees.

Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

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