How about the following recipe for corn chowder salad from Food and Wine? I have made this several times and it's always a big hit. I use frozen corn when fresh corn isn't in season. And when I had vegetarians to dinner, I took out the bacon and used a spoon or two of miso. Add one tablespoon at a time, and taste. DH said he didn't miss the bacon at all. The vegetarians finished off the whole dish, preferring it to the grilled swordfish with lemon-caper-chive sauce! I've made this ahead and served at room temperature. Warm Corn Chowder Salad with Bacon and Cider Vinegar 1. 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick 2. 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice 3. 2 red bell peppers, cut into 1/2-inch dice 4. 8 ears of corn, kernels removed 5. 1 medium red onion, thinly sliced 6. 1/4 cup cider vinegar 7. 1/4 teaspoon crushed red pepper 8. Salt 1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain. 2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes. 3. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.

Ingredients * 1 tablespoon olive oil * 1 1/4 lbs pork tenderloins, cut into bite sized pieces * 1 1/2 lbs sweet potatoes, peeled and cubed * 2 poblano peppers, seeded and diced * 1 cup chopped onion * 1 tablespoon chopped garlic * 1 teaspoon cumin * 1/2 teaspoon cinnamon * 1 (14 1/2 ounce) can fat free chicken broth * 1/2 cup water * 1 cup frozen corn * 1 1/2 cups salsa, a chipotle version suggested * cilantro (to garnish) Directions 1 Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside. 2 Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes. 3 Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes. 4 Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it can heat up without leaving the tender meat tough. 5 Garnish with cilantro and serve with warm tortillas or tortilla chips.

These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.

Do you cook it with the crackling? I'd be tempted to marinate it in some dry cider, honey and garlic after having scored the skin. Then slow roasted with some of the marinade added after alot of the fat has drained away and poured off, then more honey near the end, so that it doesn't burn and turn bitter. If you cook it without the skin, then I'd marinate it, then put veggies in the bottom of an oven dish, brown the meat and lay it on top of the veggies mixed with the honey/cider marinade and cover it and slow cook. But, I think you would end up with a fattier dish. How lean pork belly can you get?