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Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

8 boneless center-cut pork loin chops (4 ounces each), trimmed of fat

1/2 teaspoon ground black pepper

2 Tablespoons canola oil, divided

12 ounces sliced portobello mushrooms

2 garlic cloves, minced

1/2 teaspoon salt, divided

2 Tablespoons balsamic vinegar

2 Tablespoons water

2 teaspoons Worcestershire sauce

1 teaspoon sugar

2 Tablespoons chopped green onions

Sprinkle both sides of pork with pepper.

In large skillet over medium-high heat, heat 1 Tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.

Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.

In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.

To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 11/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

Pressed Pepperoncini-Pork Sandwiches

Servings: 4

12 ounces crusty French bread, unsliced

4leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe

2/3 cup pepperoncini slices

1 plum tomato, chopped

1/4 cup finely chopped red onion

2 garlic cloves, minced

11/2Tablespoons canola oil

11/2 Tablespoons cider vinegar

11/2 teaspoons dried oregano

1/4 teaspoon dried pepper flakes

3 slices ultra-thin sliced Swiss cheese, cut in half

Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.

Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.

Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

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