4 Bone-In Pork Chops
4 Mac Apples- Peeled and Diced
3/4 lb Shurfine Bacon-Diced
1 Large Yellow Onion-Diced
1 Clove Garlic-Minced
1 Teaspoon Rubbed Sage
Juice from half a Lemon
Salt and Pepper to Taste
Preheat oven to 350 degrees. Line a 13x9 pan with aluminum foil. Season pork chops with salt and pepper. Set aside.
In a large skillet over medium heat; cook bacon until crisp. Drain bacon with a slotted spoon on a paper towel lined plate. Sauté apples, onion, garlic, sage and pepper in the bacon drippings until just tender. About 5 minutes. Transfer apple and onion mixture to glass mixing bowl. Toss in bacon and fresh lemon juice. Set aside.
Add butter to the skillet and sear pork chops on both sides. Transfer pork chops to the 13x9 pan. Top pork chops with apple and onion mixture and cover pan with aluminum foil.
Bake for 15 minutes, remove foil and bake for an additional 10 minutes.
4lb Boneless Pork Roast
1 Cup Shurfine Cola
1 Large Sweet Onion-Quartered
1 Bottle Shurfine BBQ Sauce
1 Tablespoon Chili Powder
½ Tablespoon Garlic Powder
1 Teaspoon Pepper
In a small bowl mix the chili powder, garlic powder, salt and pepper. Rub pork roast down with mixed seasoning.
In a large slow cooker, placed quartered onion to the bottom of the slow cooker, add the pork roast on top of the onion. Pour the cola around the pork. Cover and cook on low for 8 hours.
Drain off most of the liquids and discard the onion. In the slow cooker shred the pork using two forks until no large pieces remain. Turn slow cooker to warm add in BBQ sauce to taste. Serve with your favorite roll and top with homemade Cole Slaw or crisp dill pickles.
2 lbs Chicken Tenders-Cut into inch pieces
2 Teaspoons Garlic Powder
¼ Teaspoon Crushed Red Pepper Flakes
1 Jar Prego Pasta Sauce
1 Pkg Cabot Shredded Mozzarella Cheese-Divided
½ Cup Freshly Grated Parmesan Cheese-Divided
¼ Cup Fresh Basil-Chopped into Ribbons
1 Bag Garlic & Cheese Croutons
Salt and Pepper Taste
Preheat oven to 375 degrees.
Spray a 13x9 glass pan with cooking spray. Arrange chicken on the bottom of the pan. Season the chicken with the garlic powder, crushed red pepper flakes, salt and pepper.
Pour the jar of sauce evenly over the chicken, sprinkle with basil, then top half the mozzarella cheese, half the parmesan cheese and the entire bag of croutons. Finally sprinkle the croutons with the remaining mozzarella and parmesan.
Bake for 35 minutes or until golden brown and bubbly. Serve with your favorite pasta.