Pork Chops with Red Pepper Jelly Glaze
Serves 4

1 lb (450 g) fast fry pork chops
VE Sea Salt & VE Black Pepper, to taste
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) vegetable oil
2 Tbsp (30 ml) finely chopped shallots (or onions)
¾ cup (180 ml) chicken stock
1 Tbsp (15 ml) VE Balsamic Vinegar
2 Tbsp (30 ml) VE Red Pepper Jelly
2 tsp (10 ml) VE Herbes Provençales

1. Lightly sprinkle pork chops with VE Sea Salt and VE Black Pepper.
2. In a large Excalibur® coated frying pan, heat butter and oil over medium high heat.
3. Add pork chops and sauté until just a hint of pink remains inside, turning once. Transfer to plate and keep warm.
4. Drain off all but 1 Tbsp (15 ml) fat from frying pan. Reduce to medium heat and add shallots, sautéing for about 30 seconds. Add chicken stock and bring to a boil, stirring and scraping browned bits from bottom of pan.
5. Boil for 3 - 5 minutes, or until liquid is reduced to about ½ cup (125ml), stirring occasionally. Stir in VE Balsamic Vinegar, VE Red Pepper Jelly and VE Herbes Provençales.
6. Return chops with any accumulated juices to frying pan and heat through, about 1 minute.

Season to taste with VE Sea Salt and VE Black Pepper.

Oktoberfest One Dish Dinner
Serves 4

4 - 4 oz (115 g) ½" (1cm) thick pork chops
1 - 28 oz (796 ml) can sauerkraut, drained
2 tart apples, sliced
4 small potatoes, quartered
2 large carrots, sliced
2 cups (500 ml) apple juice
3 crushed VE Juniper Berries
VE Sea Salt & VE Pepper, to taste
1 Tbsp (15 ml) VE Fines Herbes

1. Preheat oven to 375° F (190° C).
2. Heat a large Excalibur® coated frying pan to medium high and brown pork chops on both sides. Remove from pan.
3. Remove frying pan from heat and spoon sauerkraut across bottom. Lay browned pork chops on top. Layer sliced apples, potatoes and carrots. Pour apple juice over all. Sprinkle with crushed VE Juniper Berries and season with VE Sea Salt and VE Pepper.
4. Cover tightly with foil and bake for 35 minutes. Sprinkle with VE Fines Herbes and serve.

Per serving: Calories 380, Fat 8 g (Saturated 3 g, Trans 0 g), Cholesterol 65 mg, Sodium 1300 mg, Carbohydrates 48 g (Fibre 12 g, Sugars 12 g), Protein 27 g.

Mulling Spice Braised Pork Roast
Serves 4

1 ¼ lb pork loin roast
VE Sea Salt & VE Pepper, to taste
1 tbsp vegetable oil
½ cup prepared VE Mulling Spice (strain if desired)
¼ cup low sodium chicken stock

1. Preheat oven to 350F. Heat a large fry pan to medium high.
2. Season pork loin roast with VE Sea Salt and VE Pepper. Add vegetable oil to hot pan, swirl and sear pork roast on all sides.
3. Once pleasantly browned, remove pork from heat, pour prepared VE Mulling Spices and chicken stock into pan and stir well. Cover tightly with aluminium foil and transfer to oven.
4. Cook for about 25 minutes, or until pork is no longer pink inside. Slice into medallions and serve with a generous drizzle of cooking liquid.

Ham & Swiss Frittata
Serves 4

6 eggs
2 tsp (10 ml) VE Fines Herbes
VE Sea Salt & VE Pepper, to taste
1 Tbsp (15 ml) vegetable oil
3/4 cup (180 ml) diced cooked ham
3/4 cup (180 ml) shredded Swiss cheese

1. Preheat oven to broil. Whisk eggs with VE Fines Herbes, VE Sea Salt and VE Pepper.
2. Heat a large Excalibur® coated frying pan to medium; add vegetable oil and swirl to coat pan. Pour in egg mixture and diced ham. Stir with a silicone spatula until eggs begin to set.
3. Sprinkle shredded Swiss cheese over top and place under broiler until cheese is melted and pleasantly browned.

Per serving: Calories 320, Fat 23 g (Saturated 9 g, Trans 0 g), Cholesterol 410 mg, Sodium 570 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 1 g),Protein 24 g.