Brown four pork chops in a skillet.

Place in crockpot.

Place fresh peach halves on top of chops before pouring sauce over them.

Mix and pour this sauce over your pork chops:

1/4 cup vinegar
2 tablespoons lemon juice and water to make 1/4 cup
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Cook in crockpot for about 3-1/2 hours on 3 (or medium).

6 pork chops or small pork roast or pork tenderloin
1 onion, chopped
3 tablespoon catsup
10.5 oz can cream of mushroom soup
2 teaspoons Worcestershire sauce

Place into crockpot and simmer about 4-5 hours.

Serve with rice, noodles, or potatoes.

1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce

Cook roast covered in water (start with hot water) in crockpot on low 10-12 hours.

Pour off water and pull meat into shredded pieces.

Saute onion in a little butter.

Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot.

Cook on high for 1-1/2 to 2-1/2 hours or on low for 3 to 6 hours.

1 – 4 pound pork loin roast, trimmed
1/4 cup of unsweetened apple juice
Salt and pepper to taste
3 tablespoons of brown sugar
6 apples, quartered
1 teaspoon of ground ginger

Rub the roast with the salt and pepper.

Brown the pork roast under the broiler to remove any excess fat and drain well.

Place apple quarters in the bottom of a crockpot.

Place the roast on top of the apples.

Combine the apple juice, brown sugar, and ginger.

Spoon this mixture over the top surface of the roast, moistening well.

Cover and cook on Low setting for 10-12 hours or until done.

4 or 5 pork shoulder chops
1 package Lipton onion soup mix
1 can cream of chicken soup
10 ounces water

Trim fat off pork chops and cut into stew size pieces.

Lightly brown and place in bottom of crockpot.

Combine remaining ingredients and pour over pork.

Cook 4 to 6 hours on low until tender.

Serve over rice or noodles.

Serves 4

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:

1 4 pound boneless pork loin roast
2 onions, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon allspice, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon cinnamon, ground
1 tablespoon sugar
2 tablespoon hot pepper sauce
1/2 cup soy sauce
2 tablespoons vegetable oil

Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat. Place the pork in a flat dish.

Combine the remaining ingredients to make a paste. Spread the paste over the pork loin, cover, and marinate in the refrigerator for at least 4 hours.

Prepare a fire on the grill. Cook the roast over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160 degrees.

Cut the pork loin in half lengthwise, and carve in thin slices.

Yield: 8 Servings

You can find a wide variety of grills at Amazon.com. Here are just two of the possibilities:

I got this recipe from a dear friend who is a great cook. Enjoy!

4 boneless, thick-cut pork loin chops or one or two pork loins
4 teaspoons garlic salt
1 tablespoon vegetable oil
1/4 cup chopped onion
2 teaspoons crushed garlic
1 bottle (12 ounce) Heinz chili sauce
1 can (8-1/4 ounce) light sliced peaches, drained and chopped, juice reserved
1 tablespoon yellow mustard
2 tablespoons molasses
1 tablespoon orange juice concentrate
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup crumbled bacon
Salt and pepper

Preheat broiler.

Line a heavy-duty baking sheet with foil, and set aside.

Season both sides of pork with garlic salt. Place on prepared baking sheet.

Broil 6 to 8 inches from heat source for 6 to 8 minutes per side.

In a medium saucepan, heat oil over medium-high heat.

Add onions and garlic.

Cook and stir for two minutes.

Add all remaining ingredients, and bring to a boil. Reduce heat. Simmer for 10 minutes.

Serve pork drizzled with peach barbecue sauce.

1 spray cooking spray
2 teaspoon dried thyme, or 2 tablespoons freshly chopped thyme
2 teaspoon dried oregano, or 2 tablespoons freshly chopped oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon table salt
1 teaspoon black pepper, freshly ground
2 teaspoon olive oil
2 pound lean pork tenderloin

Preheat oven to 400º F. Coat a shallow roasting pan with cooking spray.

Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.

Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.

Roast until an instant-read thermometer inserted in center of pork reads 160º F, about 30 minutes.

Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices.

Yields about 3 ounces per serving.

POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy