Katey's Kitchen

1 tablespoon flour

1 teaspoon salt

1 1/2 teaspoons McCormick® Sage, Rubbed

1 teaspoon McCormick® Garlic, Minced

1 teaspoon McCormick® Thyme Leaves

1/2 teaspoon McCormick® Allspice, Ground

1/2 teaspoon McCormick® Paprika

4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)

2 tablespoons olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

1 tablespoon brown sugar

~Mix flour, salt and seasonings in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.

~Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

~Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Serves 4

~Preheat oven to 350 **

~Put beef and pork roast in large pan

~Add onions, celery and salt and pepper

~Bake until cooked through and shreds with fork

~Once meat is cooked through, pull from oven and allow to rest while putting sauce together

~Add remaining ingredients to saucepan and simmer over low heat for 30 minutes

~While sauce is simmering, shred meat and place back in pan, draining broth from pan first

~Pour sauce over meat and place back in oven for at least 60 minutes, checking and stirring often

**This can be done in a crock pot.  Add meat to the crock pot and set on low (for all day cooking) or high and allow to cook until done.  Finish out the same as if preparing in the oven only cooking off in crock pot.