Recipe: Glazed Pork Chops, Creamy Italian Noodles, Chunky Applesauce

GLAZED PORK CHOPS

4 bone in pork loin chops (3/4 inch thick)
1/3 cup plus 1 tbsp cider viinegar, divided
3 tbsp soy sauce
3 garlic cloves, minced
1 1/2 tsp cornstarch

In a nonnstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce and garlic, pour over the chops. Cover and simmer for 8 to 10 minutes or until the meat is no longer pink. In a bowl, combine the cornstarch and remaining vinegar until smooth, stir into the skillet. Bring to a boil, cook and stir for 1 minute or until thickened.

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CREAMY ITALIAN NOODLES

1 pkg (8oz) wide egg noodles
1/4 cup butter or margarine, softened
1/2 cup whipping cream, half and half cream or evaporated milk
1/4 cup grated parmesan cheese
2 1/4 tsp italian salad dressing mix

Cook the noodles, according to pkg direction; drain and place in a bowl. Toss with the butter. Add the remaining ingredients and mix well. Serve immediately.

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CHUNKY APPLESAUCE

8 to 10 tart apples, peeled and cut into chunks
1/2 to 1 cup sugar
1/2 cup water
1 tsp ground cinnamon

Combine apples, sugar, water and cinnamon in a slow cooker; stir gently. Cover and cook on low for 6 to 8 hours or until aapples are tender.