Pork

Ingredients

* 1 loaf (12 ounces) crusty Italian bread
* 4 dill pickles, thinly sliced lengthwise
* 1/2 pound roast pork, sliced (about 8-1/4-inch-thick slices)
* 4 slices Swiss cheese (about 1 ounce each)
* 8 teaspoons yellow mustard

Directions

1. Heat grill or grill pan. Cut bread in half lengthwise, then crosswise into four equal pieces. Layer each bottom piece with a sliced pickle, 2 slices of the pork and 1 slice of cheese. Spread the cut-side of each top piece with 2 teaspoons mustard.

Ingredients

* 1/4 cup (1/2 stick) butter
* 1-1/2 cups chopped onion (1 large)
* 3 cloves garlic, chopped
* 1 tablespoon powdered mustard
* 1 tablespoon paprika
* 1 teaspoon ground cumin
* 1 teaspoon cayenne pepper
* 2 cups ketchup
* 1/4 cup packed dark-brown sugar
* 1/4 cup apple-cider vinegar
* 2 cups water
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 tablespoon vegetable oil
* 1 whole 5-pound Boston pork butt
* 12 soft hamburger-type rolls

Directions

Ingredients

* 6 thin boneless center-cut pork chops (about 1-1/4 pounds total)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/3 cup all-purpose flour
* 1 egg, beaten with 1/4 cup water
* 2/3 cup plain dry bread crumbs
* 1/2 package medium egg noddles
* 4 tablespoons unsalted butter
* Chopped fresh parsley, to garnish

Directions

1. Place one pork chop between two sheets of waxed paper and pound to 1/8-inch thickness. Repeat with all chops.

Ingredients

* 1 egg, lightly beaten
* 1 pound boneless, center-cut pork chops, fat trimmed and cut into 1/4-inch strips
* 2 scallions, trimmed and sliced
* 2 packages (8.8 ounces each) fully cooked brown rice
* 1 cup frozen peas, thawed
* 1/4 cup low-sodium soy sauce
* 2 teaspoons sesame oil

Directions

Ingredients

* 2 fennel bulbs, trimmed and sliced
* 1 boneless pork loin roast (about 3 pounds), trimmed
* 4 teaspoons Greek seasoning mix (such as McCormick)
* 4 plum tomatoes, chopped
* 1/3 cup plus 2 tablespoons low-sodium chicken broth
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespons cornstarch
* 1-1/2 teaspoons Worcestershire sauce
* 1/4 cup chopped black olives (optional)

Directions