That stew does look good, doesn't it. I've copied and pasted. You could always just lay them on a pan full of stuffing and bake them, like stuffed pork chops but with the stuffing outside. Teresa's Pork and Apple Stew is really good too, I had it at Nancy's along with sweet potato biscuits. Yum. Huron Country Pork Stew 2 pounds boneless pork butt or shoulder All-purpose flour, for dredging 4 slices bacon, coarsely chopped 12 small white onions, peeled 1 garlic clove, finely chopped 2 carrots, peeled and cut into 1/2-inch slices 1/2 cup diced celery 4 Granny Smith apples (peeled and cored), diced 1-1/2 pounds russet potatoes, scrubbed and quartered 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme 1 cup apple cider 1 cup chicken stock Salt and freshly ground black pepper Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon. Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat. Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits. Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour. Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked. Serves 6 You could also brine them and cook like a pork roast. I really like this recipe from Cooking Light. Cider Roasted Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tbls black peppercorns 1 tbls coriander seeds 1 bay leaf 2 additional cups apple cider 1 1/2 tsp chopped fresh rosemary 1 1/2 tsp chopped fresh sage 1/8 tsp ground black pepper Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves. Remove from heat and cool. Pour brine into a plastic bag or container, add pork, seal. Refrigerate 8 hours (overnight is too long), turning bag occasionally Preheat oven to 350. Bring 2 cups of cider to a boil in a small saucepan over medium high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag, discard brine. Place pork on rack of broiler pan, lightly coat pork with a little cooking spray (I skipped this and the herbs still stuck). Combine rosemary, sage and black paper, sprinkle evenly over pork. Bake at 350 1 hour for a 2 lb. boneless loin, longer for bigger cuts. Baste at least twice with the cider reduction during the last 20 minutes of cooking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. 8 servings, 200 calories, 6.6 grams of fat (2 are saturated) Annie

I really like this recipe. I have never been a huge fan of fennel but it really makes it in this dish. I cooked my meat a little bit longer then what she called for and it was still very tender and moist. Excellent vegetables too! Roast Loin of Pork with Fennel Copyright 2001, Barefoot Contessa Parties!, All rights reserved This recipe is available for a limited time only. Why? Recipe Summary Prep Time: 20 minutes Cook Time: 40 minutes Inactive Prep Time: 45 minutes Yield: 6 servings 2 cloves garlic, minced Salt and freshly ground black pepper, plus 1 tablespoon kosher salt 1 tablespoon fresh thyme leaves 1/4 cup Dijon mustard 1 (3-pound) boneless pork loin, trimmed and tied 3 small fennel bulbs, tops removed 8 carrots, peeled, and thickly sliced diagonally 10 small potatoes (red or white-skinned), cut in quarters 2 yellow onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter, melted Preheat the oven to 425 degrees F. With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes. Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

I use a basic method for getting the ribs tender before placing them on the grill for their final hurrah... Place ribs (don't separate them yet unless they're the big country ribs)in a single layer on a jelly roll pan (cookie sheet with sides, and sprinkle with salt and pepper...you can give them a light rub of your favorite dry run here, but it's not necessary). Cover them tightly with foil, poking a couple of holes so some steam can excape - and put in a 300-325° oven for 2 - 3 hours. Carefully move the cooking sheet to a cooling surface (there may be a lot of liquid in the pan), and VERY carefully remove the foil (avoid those steam burns). Let the meat sit for 30 minutes (it will fall off the bone if you move it while it's this hot). You can prepare up to this point and finish up later on the grill. Get a grill nice and hot, then move the ribs to the grill and heat. Last 5 minutes, put on your favorite BBQ sauce (I like Bullseye) or marinade, and finish them off. Sue

Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.