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Ingredients

4 (4 ounce) lean boneless pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil, divided
2 cups sliced red onion (1/2 inch slices)
1 large tart apple – peeled and chopped
3 tablespoons red wine vinegar or cider vinegar
1/3 cup reduced sodium chicken broth

Directions

Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes.

Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.

Ingredients

1/3 cup rice wine vinegar
1/4 cup soy sauce, low sodium
1/4 cup lemon juice
1 tablespoon sesame oil
1 teaspoon hot chile oil
2 Chilean Hass avocados
2 (16 ounce) cans black beans, drained and rinsed
4 green onions, sliced
1 sweet red pepper, seeded and diced
1/2 cup cilantro or Italian parsley, chopped

Directions

In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chile oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time.

Ingredients

2 teaspoons lemon pepper
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1/8 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup white wine
1 cup water
2 tablespoons olive oil
2 tablespoons Italian salad dressing
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon lemon zest
6 medium potatoes, peeled and quartered

Directions

In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

Ingredients

1 tablespoon Thai chili-garlic sauce
1/2 tablespoon minced garlic
3 tablespoons fresh lime juice
1/3 cup white wine
1/2 cup heavy cream
1/2 cup unsalted butter, softened
salt and ground black pepper to taste

Directions

Stir the chili-garlic sauce, garlic, lime juice, and white wine together in a small saucepan over medium-high heat; allow the mixture to simmer until reduced to about 1/3 its original volume, about 10 minutes. Set aside to cool.

Pour the heavy cream into a saucepan and cook over medium heat until reduced to about 1/3 its original volume, about 10 minutes. Reduce heat the medium low. Whisk the cooled garlic mixture into the cream. Add the butter to the mixture about 2 tablespoons at a time, whisking vigorously to incorporate. Season with salt and pepper to serve.