Ingredients

8 boneless pork chops (1 1/4 lb), each about 1/2 in. thick
2 tsp minced fresh rosemary
1/4 tsp each salt and pepper
1 Tbsp olive oil
3/4 cup Port wine
1 cup whole cranberry sauce

Directions

1. Season pork on both sides with rosemary, salt and pepper. Heat oil in large nonstick skillet over medium-high heat.
2. Add pork to skillet in batches; cook, turning once, 2 minutes or until browned and cooked through. Remove pork to plate; cover.
3. Add wine and cranberry sauce to skillet; cook, whisking, about 2 minutes until sauce is slightly thickened. Spoon over pork.

Serves 8.

Nutritional information per serving: Calories 377, Fat 12g, Saturated fat 4g, Cholesterol 91mg, Sodium 253mg, Total carbohydrate 34g, Dietary fiber 1g, Protein 29g

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Ingredients

1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 medium onion, chopped
2 tablespoons tomato paste
1 cup instant brown rice
8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed
4 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth
2 tablespoons cider vinegar, or sherry vinegar
1/2 teaspoon smoked paprika, preferably hot (see Tip)
1 15-ounce can black-eyed peas, rinsed

Directions

1. Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
2. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.
Serves 6.

Nutritional information per serving: 281 calories; 8 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 32 g carbohydrates; 22 g protein; 5 g fiber; 405 mg sodium; 740 mg potassium.

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Ingredients

4 pounds ripe Bosc pears (8-10 pears)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions

1. Preheat the oven to 350 degrees F.
2. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
3. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.
4. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
5. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Serves 8.

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