This recipe is quick, easy and very tasty. The sauce is great on mashed potatoes, too. You might want to adjust for only two chops, or you may not...the sauce is that good! Sherried Mushroom Pork Chops Butter flavored cooking oil spray 1 clove garlic, pressed 6 lean center cut pork loin chops (may be boneless or bone in) Salt and pepper to taste 1 - 8 ounce can sliced mushrooms, drained (I use fresh) 1 cup dry sherry 1 - 10.5 ounce can fat-free beef broth 2 tablespoons cornstarch 2 tablespoons water Preheat the oven to 350 degrees F (175 degrees C). Spray a large nonstick skillet with cooking oil spray and heat over medium heat. Add garlic, and saut� until fragrant. Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking dish. Pour the mushrooms into the skillet with the pork garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking dish. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve. Per Serving: 197 Calories; 5g Fat (30.2% calories from fat); 2g Saturated Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 306mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable. Low Fat Recipes Furnished by LowFatLifestyle.com� - Copyright 2006 I know you'd rather not grill, but these are absolutely FABULOUS! I make them whenever I can find thick pork chops! Stuffed Pork Chops From Food Network-the Neely�s 1/2 cup kosher salt 3 tablespoons sugar 1 tablespoons light brown sugar 2 quarts water 4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone 2 slices bacon, chopped 2 stalks celery, minced 1 small onion, minced 2 cloves garlic, minced 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped sage leaves 2 tablespoons freshly chopped parsley leaves 2 1/2 cups crumbled cornbread 1/4 cup dried cranberries 1/2 cup chicken broth Salt and freshly ground black pepper Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well. In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper. In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well. Preheat grill to medium-high heat. Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving. Linda

Bebet, here's the recipe. Only I put the brown sugar/ketchup on top rather than the bottom. BROWN SUGAR MEATLOAF (Jimmy, my BIL) 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/2 tsp garlic powder 1 tsp worchestershire 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. It makes good sandwiches. Debby AB, you are a very lucky woman!! Hi Sue--glad to see you here. You've been missed, girl. Glenda, that salad recipe sounds strange, but I know if you've made it, it would get 5 stars. I have salmon in the freezer. How did you cook yours? I love salmon. I have coho, if that makes a difference. Jas, I should've married a musician ;-)

I have a couple of suggestions..... Chicken Chili from Ina Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 1 hr 45 min Level: Easy Serves: 6 servings 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ****************************************************** Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!

This was very tasty! I added some roasted red pepper and then tossed the pasta with olive oil and some dried chili flakes. (DH likes a little heat). It would also be great to serve as an appetizer without the pasta. Just serve a sliced loaf of crusty bread to soak up the sauce (which was delicious) I will make this again! Oh, and I forgot to buy a lemon so I used a tbsp. of Balsamic vinegar instead. It worked just fine.