2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16 ounce) package saltine crackers, crushed
1 cup oil for frying
2 cups water
1 cube chicken bouillon

1 quart vegetable oil for deep frying
2 cups all-purpose flour
2 tablespoons garlic powder
4 tablespoons seasoned salt
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 tablespoon salt
4 pounds pork steaks

2 limes
1/4 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 sprigs fresh parsley, stems removed
1 pound pork tenderloin, cut into 1 inch cubes
1 bay leaf
1 tablespoon olive oil
1 teaspoon brown sugar
2 medium onions, each cut into 8 wedges
2 small green bell peppers, cut into 1 inch pieces
2 medium tomatoes, each cut into 8 wedges

1 cup orange juice
2 tablespoons olive oil
3 cloves garlic, minced
6 (6 ounce) boneless pork loin chops
6 slices applewood smoked bacon

6 fresh figs
1 cup fresh mint leaves
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey
1/2 cup orange juice
1 pinch sea salt and pepper to taste

1 (5 ounce) boneless pork loin chop
1 tablespoon onion salt
1 teaspoon cayenne pepper
fresh-ground black pepper
1 teaspoon vegetable oil
1 (12 inch) flour tortilla
3 tablespoons salsa or guacamole
1/2 cup shredded Cheddar cheese