Glazed Ham Steak

1/2 pound slice of ham
1 tablespoon margarine or butter
2 teaspoons orange marmalade
1/2 teaspoon dry mustard

Brown the ham slice on both sides in margarine in a heavy skillet. Mix the marmalade and mustard and spread half on each side of the ham. Cook about 2 minutes more

Hungarian Pork Chop


1 large boneless, trimmed pork chop
salt and pepper
1 chopped small onion
1/2 clove minced garlic
2 tablespoons margarine or butter
1 small bay leaf
1/2 cup fat-free chicken broth
1/3 cup nonfat sour cream
1/2 teaspoon paprika
Sprinkle the pork chop with salt and pepper. Saute the onion and garlic in hot margarine until soft; push over to one side of the skillet. Add the pork chop and brown on both sides. Pour off the fat.

Stir in the bay leaf and chicken broth, cover and cook over low heat for about an hour. Remove the chop to a serving dish and keep warm.

Cook the pan juices over high heat for 5-10 minutes to reduce them. Turn off the heat and stir in the sour cream and paprika. Heat through, but do not boil, then pour over the chop and serve.

QUICK AND EASY PORK CHOPS

4-6 pork chops
1 1/2 c. brown sugar
3/4 c. coca cola
1/2 stick butter
1/2 tsp. salt
1/8 tsp. pepper

Arrange chops in a baking dish. In a bowl, mix together brown sugar and coca cola. Melt butter and pour over chops. Then pour sugar mixture. Sprinkle the salt and pepper over chops. Bake at 350 degrees for 40 minutes. Makes 4-6 servings.

Pineapple Baby Back Ribs

3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce

In a large glass bowl or dish, stir together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper. Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate, turning occasionally, for 8 hours or overnight. Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking dish, and cover with marinade. Cook for 1 1/2 hours, turning
occasionally to ensure even cooking. Preheat an outdoor grill to medium heat. Cook ribs on the grill for about 15 to 20 minutes, basting with barbecue sauce, and turning frequently.

PAN-FRIED PORK CHOPS WITH ONIONS
SERVES 4

4 chops (6 oz. each)
2 t. Creole seasoning
¼ c. flour
2 T. vegetable oil
3 med. onions, sliced
½ c. water

Season chops with seasoning, dredge in flour, shaking off excess. Cook chops. Remove from pan, keep warm. Add onions, stirring to loosen particles from pan; saute 10 minutes; return chops to pan. Reduce heat and continue cooking, covered.