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If you're shopping in the meat department and looking for lean meat, stop at the section where the pork is. With pork's new and improved nutrition, you'll be happy to know that it's leaner than ever before, and lower in calories and cholesterol. Today the pork industry gives us better-than-ever pork products that have more nutrition than in the past.

Pork is a great source of many vitamins and minerals. It has high-quality protein, vitamins B1, B12, B6, and iron Zinc. We can take heart in the fact that lean pork more and more is viewed by dietician as a healthful choice of meats.

Of course I have recipes today using pork.

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PORK AND RICE BAKE

2-1/2 c. cooked pork, cut in about 3/4-inch pieces

1 c. uncooked rice

1/2 t. salt

1/2 - 1 t. poultry seasoning or sage

1 small onion, diced (about 1/2 c.)

1 rib of celery, sliced about 1/4-inch thick

2 c. water

1 can cream of chicken, celery or mushroom soup

In a 2-1/2 qt. buttered casserole dish, combine all ingredients; mix well. Bake, covered at 375 degrees for 50-60 minutes or until rice is tender, stirring occasionally.

Makes 4-5 servings.

Note: I use brown rice but cook it for about 15 minutes first as it takes longer to cook than white rice.

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This is a recipe for the microwave

PORK CHOPS AND

DRESSING

4 loin pork chops, 1/2-inch thick

Kitchen Bouquet browning sauce

3 c. herb-seasoned croutons

1/4 c. diced onion

1/4 c. melted butter or margarine

1 egg, slightly beaten

1/4 c. water

1 can cream of mushroom soup

1/3 c. milk

Brush both sides of chops with sauce; set aside. Combine croutons, onion, butter and egg mix with the 1/4 c. water. Spread in bottom of glass 9x9-inch baking dish, or 8x12 inch glass baking dish. Put chops on top of dressing. Cover with plastic wrap; microwave on high for 5 minutes. Remove wrap carefully; turn chops over. Combine soup with milk and pour over top of chops. Re-cover and microwave on 70 percent power for 10 minutes. Let stand for at least 5 minutes, covered, before serving. If you don't have browning sauce I would brown them quickly on each side, in a buttered skillet. If you want to bake in the oven, bake at 350 degrees for 1 hours. Omit plastic wrap and cover with foil.

Makes 4 servings.

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PORK ORIENTAL

1 T. cooking oil (canola, olive or vegetable)

1-1/2 pounds lean pork, cut into bite-sized pieces

1/4 c. packed brown sugar

2 T. cornstarch

1-20 oz. can pineapple chunks, drained, saving juice

1/4 c. vinegar

1 T. soy sauce (I use "lite")

3/4 c. green pepper strips

1/4 c. thinly sliced onion

Chow mein noodles or rice

In a skillet, heat oil on medium-high heat. Brown pork slowly, stirring occasionally. Add water; cover and simmer until pork is tender, 40-50 minutes. Add more water if necessary. Meanwhile, in a large saucepan combine brown sugar, pineapple juice, soy sauce. Drain pork; add to brown sugar mixture, along with pineapple, green pepper and onion. Bring to a boil. Cook for 4-5 minutes or until veggies are crisp-tender. Combine cornstarch and vinegar, mixing until smooth. Slowly add to pork mixture, stirring constantly, over medium heat 1-2 minutes or until thickened. Service over noodles or rice.

Makes 6 servings.

TFD: Chinese proverb: if you eat my food, you will be healthy and live a long life and it is healthy to eat with chopsticks. You will eat slower and digest better.

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