MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Pork Chops In Pineapple-Soy Sauce
Categories: Pork, Vegetables, Fruits, Sauces
Yield: 6 servings

6 (5 oz ea) boneless pork loin
- chops
1/2 ts (ea) salt & pepper
3 tb Olive oil
2 Shallots; minced
1 c Pineapple preserves
1/4 c Soy sauce
1 tb Dijon mustard
1 bn Green onions; thin sliced

Season pork chops with salt and pepper. In a large
nonstick skillet, heat olive oil over medium heat. Cook
pork chops until a thermometer reads 145°, 6-8 minutes
on each side; remove from pan, reserving drippings.

In same pan, saute shallots in drippings until lightly
browned. Whisk together pineapple preserves, soy sauce
and Dijon; add to pan. Bring to a boil. Reduce heat;
simmer, until thickened slightly, about 5 minutes.

Add chops back to pan, turning to coat. Sprinkle with
sliced green onions.

Donna Gribbins, Shelbyville, Kentucky

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Tortellini Soup
Categories: Mushrooms, Pasta, Vegetables, Greens
Yield: 6 servings

2 tb Olive oil
1/2 lb Sliced fresh mushrooms
2 cl Garlic; minced
4 c Vegetable broth
14 1/2 oz Can diced tomatoes w/basil,
- oregano, garlic; undrained
19 oz Bag frozen cheese
- tortellini
2 c Fresh baby spinach; coarse
- chopped
1/8 ts Pepper
Shredded Parmesan cheese;
- opt

In a Dutch oven, heat oil over medium-high heat. Add
mushrooms; cook and stir until tender, 6-8 minutes. Add
garlic; cook 1 minute longer.

Add broth and tomatoes; bring to a boil. Add tortellini;
cook, uncovered, just until tortellini float (do not
boil), 3-4 minutes. Stir in spinach and pepper; cook
just until spinach is wilted. If desired, serve with
cheese.

Jen Lucas, Baldwinville, Massachusetts

Makes: 6 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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