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Well, Groundhog Day came and went and regardless of whether or not the little critter saw his or her shadow, we're going to have six more weeks of winter, according to the calendar, whether we like it or not.

The "hog" part reminded me that I haven't passed along pork recipes for quite awhile. So, it's pork recipes today.

Is pork a real nutritional bargain? You bet. Fresh pork is a very good source of many vitamins and minerals necessary in our diet. It provides high-quality protein and is the main source of other necessary nutrients like vitamin B1 (thiamin). It is also an excellent source of vitamins B2, B6, B12, iron and zinc. Sounds pretty nutritious to me.

All of today's recipes are pork chops, "top-of-the-stove" recipes that can be prepared in 30-40 minutes or less. Most of them have ingredients that you can prepare ahead of time which cuts down on prep time when it's time to fix supper.

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Let's start with . . .

CITRUS CHOPS

8 boneless chops cut 1/2-inch thick

1 T. canola, olive or vegetable oil

1/4 c. sliced green onion

1 T. grated orange peel

1/2 c. orange juice

1/4 t. dried basil leaves

Heat oil in a large skillet. Add chops and brown on both sides over medium heat; add rest of ingredients. Cover and simmer 8-10 minutes. Makes 4-6 servings.

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PORK CHOPS WITH

SUCCOTASH

4 bone-in pork loin chops, 1/2-inch thick, trimmed of fat

3 t. olive or canola oil, divided

1 small onion, diced

1 medium sweet red pepper, diced

1-10 oz. pkg. frozen lima beans, thawed

1/4 c. water

1c. frozen corn kernels, thawed

1/4 c. loosely packed fresh parsley leaves, chopped

1/2 t. black pepper

Sprinkle chops with black pepper on both sides. Heat 2 t. oil in a 12-inch skillet over medium-high heat until hot. Add chops to skillet; cook 4 minutes on each side until slightly pink. Remove chops; add onion and pepper. Cook about 4 minutes or until veggies just begin to soften. Stir in lima beans and water; cover and cook 10 minutes. Add corn; bring to a boil; cover and cook 3 minutes. Stir in parsley. Makes four servings.

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PORK CHOPS ORIENTAL

six 3/4-inch loin pork chops

2 T. canola or vegetable oil

one 10-1/2 oz. can chicken broth

1 can boiling water

1/4 c. diced green pepper or 1 T. dehydrated pepper flakes

1/4 c. plus 2 T. cornstarch

2 T. soy sauce

one 20 oz. can pineapple chunks, drained (save the juice)

2 medium firm bananas, cut into 3/4-inch chunks

Brown chops on both sides in oil in large skillet, over medium-high heat. Combine broth and boiling water; add green pepper and pour over chops. Cover and simmer 25-30 minutes. Remove chops.* Blend cornstarch, soy sauce and juice from pineapple until smooth. Add to skillet; stirring constantly until thickened. Stir in pineapple and bananas; heat over medium-high heat just to heat through, stirring carefully. Serve over pork chops and pass any additional sauce. Chops may be served with white or brown rice. Makes 4-6 servings.

*Put chops on a serving plate; cover with foil while making pineapple sauce.

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CREOLE PORK CHOPS

4-6 pork chops, cut 3/4-inch wide

2 T. canola oil

1 rib celery, sliced about 1/2-inch thick

1 c. uncooked long grain rice

2 T. brown sugar

1/2 t. salt

1/2 t. dried basil leaves

1-1/2 c. water

1-15 oz. can tomato sauce

In a large skillet heat oil over medium-high heat; add chops and brown on both sides. Remove chops; set aside. Add celery; saute over medium heat, browning slightly. (If not enough oil to saute, add another tablespoon.) Stir in remaining ingredients, including chops. Simmer, covered, 30-40 minutes or until chops and rice are tender, stirring occasionally. Makes 4-6 servings.

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Thought for today: Where did the saying "living high on the hog" come from? It originated among Army enlisted men who received shoulder and leg cuts of pork while the officers received the top loin cuts.

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