Glazed Pork Chops

6 pork chops (boneless or bone-in)

2/3 cup brown sugar

½ teaspoon pepper

2 teaspoons salt

2 teaspoons dry mustard

2 teaspoons paprika

2 teaspoons sage

2 Tablespoons water

1. Place pork chops in 9x13 pan.

2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops.

3. Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160˚).

Pulled Pork Sandwiches - Pressure Cooker or Crock Pot

2 lbs pork tenderloins

2 cups beef broth

1/2 c water

1 t salt

1/2 t black pepper

1/2 c yellow onion, chopped

16 ounces tomato sauce

1 T spicy mustard

2 T brown sugar

1 T worcestershire sauce

6 large sandwich buns

Directions:

- Place pork in the cooking pot and set to "brown". Saute the pork, turning until the pork is browned on all sides.

- Add the beef broth, water, salt, pepper, and onions, and set to high pressure. Cook for 45 minutes. Use quick release method to release the pressure.

- Remove the lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes

- Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.

- Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "brown". Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through

- Spoon pork and sauce onto sandwich buns and serve.