Cranberry Pork Roast

1 1 1 1/4 1/2 1/2 2 2 boneless rolled pork loin roast (21/2 to 3 pounds) can jellied cranberry sauce (16 oz.) tsp. dry mustard tsp. ground cloves c. sugar c. cranberry juice tbsp. cornstarch tbsp. cold water salt to taste

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Yield: 4-6 servings

Pork Chops with Cornbread Stuffing

1 6 11/2 4 1/2 1/4 1/4 1 1 1 tbsp. oil (4 oz.) boneless pork loin chops (about 3/4-inch thick) tsp. dried pork seasoning* c. cornbread stuffing mix c. chopped celery c. chopped onion tsp. dried sage leaves, crushed can ready-to-serve chicken broth (141/2 oz.) can whole kernel corn with red and green peppers, drained egg, beaten

1. Heat oil in large skillet over medium heat until hot. Add pork chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning. 2. In large bowl, combine all remaining ingredients; mix well. 3. Spray inside of 31/2 to 4-quart Crockery Pot with nonstick cooking spray. Spoon stuffing mixture into sprayed slow cooker. Arrange browned pork chops in 2 layers over stuffing. 4. Cover; cook on low for 5 to 6 hours or until pork is no longer pink in center. Serves 6