pork ribs

blend:

2 kiwis

1/2 c white sugar

2 tbsp cider vinegar

2 tbsp lime juice 2 tbsp salt

1 tbsp chili powder

2 tbsp corn starch

1 (3 lb pkg) ribs

preheat oven to 400 degrees.  place pork on baking sheet.  drizzle kiwi sauce over ribs.  cover ribs w/ aluminum foil.  cook 1 hour - until tender. 

apricot pork chops

4 pk. boneless pork chops

26 oz. chicken broth

apricot pineapple preserves

1 tbsp. dijon mustard

2 c. rice

cook pork in skillet over medium heat until browned on both sides.  remove pork from skillet.  stir 3 c. chicken broth, 3/4 c. apricot preserves and 1 tbsp. dijon mustard in skillet.  heat to a boil and then reduce to low.  stir in 2 cups steamed rice and return pork to skillet.  cover and cook for 10 min. or until pork is cooked through.  uncover and cook until broth mixture thickens.  

apple cranberry pork chops

4 pork chops 

1 pinch salt and pepper

1/4 c. apple juice

1/2 c. cranberry sauce

2 tbsp. honey

2 tbsp. frozen oj concentrate

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

spray skillet and heat medium high.  sprinkle pork chops with salt and pepper.  brown each side of chop.  add apple cider and cover, tightly.  cook for 5-6 min. or until done.  combine other ingredients, pour over chops.  cook 1-2 minutes or until heated through.  

slow cooker pulled pork

1 (2 lb.) pork tenderloin

1 (12 oz.) can or bottle of root beer

1 (18 oz.) bottle of your favorite bbq sauce or sweet and sour mustard bbq sauce 

8 hamburger buns, split and lightly toasted 

place the pork tenderloin in a slow cooker; pour the rootbeer over the meat.  cover and cook on low until well cooked and pork shreds easily; 6-7 hours.  drain well.  

add sauce on top of meat on bun.