PORK CHOPS WITH PEAR-MAPLE SAUCE
SERVES 4

4 chops, ¾-inch thick
½ t. salt
½ t. pepper
1 T. olive oil
¼ c. butter or margarine
3 T. maple syrup
3 T. peach, apricot or plum preserves or jam
½ t. basil
3 med. Pears, cored and thinly sliced

Season and fry chops; remove from skillet; keep warm. Using same skillet, melt butter. Stir in maple syrup, preserves and basil. Add pears. Cook, covered for 3 minutes or just till pears are tender and heated through. Serve with chops.

HERB AND GARLIC PORK

1/4 c. olive oil
6 cloves garlic, minced
2 T. snipped fresh basil
2 T. snipped chives or chopped green onion
2 t. chili powder or 1/4 t. ground red pepper
1 t. snipped fresh sage or oregano
1 t. salt
1/2 t. pepper
1 3 to 4 pound boneless pork top loin roast (double loin, tied)

Marinate in refrigerator 2 to 24 hours, turning occasionally. Remove meat from bag and discard marinade. Grill in covered grill until done. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)

CORKSCREW BACON

12 strips bacon
3 T. brown sugar
Freshly ground black pepper

Preheat oven to 350* F. Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in. Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes.

STUFFED PORK CHOPS

4 (1 1/2 - 2-inch thick) pork chops, bone-in, split to bone
1 lb. bulk sausage, split into 4 equal portions

House Seasoning:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Olive oil, for brushing

Stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with wooden skewer or toothpicks. Brush oil on grill grate to prevent sticking. Place pork chops on grate and grill until done.

MUSTARD GLAZED PORK LOIN
SERVES 8 TO 10

1 c. light or dark corn syrup with real brown sugar
1/3 c. brown sugar
1/4 c. mustard
3 to 4 lb. pork loin
Variations: Add 1/2 t. rosemary or sage for added flavor.

In a small bowl combine corn syrup, brown sugar and mustard. Place pork loin in small roasting pan. Bake at 350* F. for 1 1/2 -2 hours (30 minutes per pound), or to desired doneness. Brush with glaze several times during last 30 minutes of cooking.