Recipe: Peach Moscato Pork Loin

Peach Moscato Pork Loin:

Pork Loin:
1/4 cup olive oil
1 tablespoon salt
2 teaspoons black pepper
1 heaping tablespoon poultry seasoning

Rub on loin. Place loin in oven for 30 minutes. Then start the peach sauce.
  
Peach Sauce:

2 cups of fresh peaches, peeled, pitted and chopped
1/2 cup white sugar
1/2 cup Moscato wine 
1 teaspoon salt
1/2 teaspoon freshly grated ginger 
1/2 teaspoon pepper
1 tablespoon of cornstarch diluted in a little bit of water

Bring the ingredients to a boil, then simmer for 15 minutes. Pull loin out of oven, and drizzle over the top. Place back in oven for an additional 15 minutes.

Serve!
Enjoy!

Pork Chop Stew - Recipe

Ingredients:

6 pork loin chops 4 tbsp. flour 2 tbsp. oil 6 med. potatoes, cubed 1 med. onion, chopped 1 sm. cabbage, cut in thin wedges (optional) 4 carrots, diced 1 Cup Sliced Mushrooms 1/4 tsp. salt 1/2 tsp. pepper 2 tsp. chicken bouillon granules 1/4 c. water 1 can (14 1/2 oz.) sliced stewed tomatoes 1/2 c. sour cream 2 tbsp. cornstarch Directions: 1. Trim fat from chops. Coat with 2 tablespoons flour. Brown chops in oil over medium heat. 2. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, Mushrooms, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. Do Not Stir. 3. Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours. 4. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.