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Today's column, at least the reflections part, takes me back to the days when we butchered pigs on the farm. Older folks, myself included, who come from an old-fashioned farm background remember the activity at pig-slaughtering time. There was so much to do that the whole family joined in to help. The men, of course, took care of the actual slaughtering, and the women prepared the sausage, (breakfast and blood sausage), bacon, ham, and pork chops. Stored in a cold spot the meat would keep all winter. We stored our pork in a pump house (where we actually pumped water for daily use), with a trap door that opened to a dirt cellar. We used every part of the pig from squeak to tail. (To the younger housewives: Don't get queezy... that's the way it was!) Nothing was wasted. I won't go into how the whole hog was used. We older folks know, don't we!

Long story short, it's about pork today. Specifically pork chops.

I'll start with...

PORK CHOP AND

RICE DINNER-IN-A- DISH

1 T. olive or vegetable oil

4 pork loin chops with bone (1-1/2 lbs., 3/4-inch thick and trimmed)

1 medium size each, green pepper and onion, diced

1-15 oz. can lower sodium, or regular diced tomatoes, undrained

2 medium size apples, unpeeled and chopped

1/2 c. uncooked long grain white rice

1/2 c. chicken broth, prepared using low sodium chicken bouillon

1 t. dried marjoram leaves

Scant 1/2 t. ground sage

1/4 t. pepper

1/8 t. salt

In a large skillet, heat oil over medium heat. Add chops and cook 3 minutes on each side or until browned. Remove chops. Add green pepper and onions to the drippings in the skillet. Cook for 5 minutes or until veggies are tender. Stir in next 8 ingredients, mixing well. Bring to a boil. Pour the tomato mixture into a 9x13-inch baking dish. Put chops on top. Bake, covered, for 35 minutes. Bake, uncovered for 10-15 minutes more or until chops are no longer pink on the inside and the rice is tender.

Makes 4 servings.

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PORK CHOPS CREOLE

8 boneless pork loin chops - 3/4-inch thick and 6 oz. each

1 T. +1 t. canola or olive oil

2 large onions, cut in 1/2-inch rings

1 each, medium green pepper and sweet yellow or red pepper

1 can tomato soup, undiluted

2/3 c. water

1 t. creole seasoning - recipe follows

1/2 t. pepper

1/4 t. salt - optional

Hot cooked rice, optional

In a large skillet, brown chops in oil on both sides, 4 at a time, or as many fit in the skillet.

Set aside and keep warm. In same skillet, saute onions and peppers until tender. Return chops to skillet. Combine next 5 ingredients in a bowl; pour over chops. Bring to a boil. Lower heat and cover, cooking for 12-14 minutes or until meat is tender. Serve with white or brown rice if you wish.

Makes 8 servings.

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CREOLE SEASONING

2 T. + 1-1/2 t. paprika

2 T. garlic powder (not garlic salt)

1-1/2 t. salt

1 T. each, onion powder, dried oregano leaves, dried thyme leaves, cayenne pepper (ground red pepper) and black pepper

Whisk together all ingredients. Use to season chicken, pork, seafood, beef or veggies. Store in air tight container.

Makes about 1/2 c.

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SWEET AND SOUR

PORK CHOPS

4 boneless pork loin chops (1 lb.), trimmed, cut 3/4-inches thick

2 medium size carrots, thinly sliced

1 medium size onion, thinly sliced

1 T. lemon juice

2/3 c. apple juice or cider

3 T. each, firmly packed brown sugar and vinegar

1 clove garlic, minced

1/2 t. ground ginger

1/4 t. black pepper

1/8 t. salt

3 T. cold water

4 t. cornstarch

Coat a 10-inch skillet with cooking spray. Heat skillet over medium heat. Add chops and cook 3 minutes on each side or until browned. Add carrots and onion. In a small bowl, combine next 8 ingredients. Pour over chops and veggies. Bring to a boil. Lower heat, and simmer, covered for 5-6 minutes or until chops are no longer pink on the inside. Transfer chops and veggies to a platter; cover with foil to keep warm. Leave liquid in skillet.

In a small bowl, stir together water and cornstarch till smooth, then stir into apple mixture. Cook for 2 minutes, stirring constantly till thickened. Spoon over chops and veggies. Serve with hot cooked rice or noodles.

Makes 4 servings.

TFD: Better than counting your years is making your years count!

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