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

Thought of you today -- while I was cutting up two half pork loins, I did one roast, one small roast butterflied to stuff, a few chops and some cut up. I was reminded that DH will take the smaller pieces at the end and tie them together (like a beef filet might be) if he want to make another "chop" rather than cubes for another use. Good luck with getting the house sold. I know that will make life and finances easier once you do. We had a period with two homes -- not my favorite.

I just cooked some two days ago. I thinly sliced it and marinated half in sweet & sour bbq sauce and the other half in orange ginger sauce, and then stir fried it and added more sauce to coat. Served with organic short grain brown rice cooked in chicken broth, little soy sauce, shredded carrots, and frozen baby peas added at the last minute. Here's a stuffed pork loin recipe from chef Michael Smith. Apple Stuffed Pork Chops Yield: 4 Feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you donÂt like. Try substituting one ingredient for another. 2 fresh Italian sausages, chopped 2 onions, sliced 2 apples, chopped 1¼ cups of apple cider 1 Tbsp of fennel seeds 4 slices of whole grain bread, toasted and cubed 1 Tbsp of grainy mustard 2 Tbsp of olive oil 4 centre cut pork chops, 1 and one half inch thick Salt and pepper 1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until itÂs moistened and absorbed the liquid. 2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing. 3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate. 4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

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.