Main Courses

Pork Chops with Apples, Onions and Sweet Potatoes
This is so easy, so good, and so versatile! Can use pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.
Serves 4.

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples, peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Preheat oven to 375°F (190°C). Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160°F (70°C).

Roasted Honey-Pepper Pork
2-1/2 pounds boneless pork loin roast, tied up by butcher
1/4 cup honey
2 tbsp brown mustard
2 tbsp coarsely-ground black peper
1/2 tsp crushed dried thyme
1/2 tsp salt

Preheat oven to 300°F. Score 1/2-inch deep slits all around pork roast, taking care not to cut the string holding the roast together. Place in a baking dish.
Combine honey, mustard, pepper, thyme and salt in a small bowl; mix until well blended. Brush over the roast, working well into the slits. Bake for 1 hour. Pull out rack just enough to turn roast over; brush on remaining honey mixture. Cook about 45 minutes more or until thermometer inserted into center reads 170°F. Let stand for 10 minutes before slicing.