Brown Sugar Chops with Caramelized Walla Walla Sweet Onions

• 6 pork chops
• 6 tablespoons brown sugar
• 6 tablespoons margarine
• 1 tablespoon soy sauce
• 1 Walla Walla Sweet Onion, sliced & caramelized

Preheat oven to 350 degrees F (175 degrees C).
Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.

Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and top with caramelized Walla Walla Sweet Onion, bake for an additional 15 minutes, until browned.

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Cabbage Rolls

• 1 pound ground pork
• 1 cup uncooked white rice
• 1 clove garlic, chopped
• 1 Walla Walla Sweet Onion, chopped
• 1 medium head cabbage
• 2 (10.75 ounce) cans condensed tomato soup
• 2 (10.75 ounce) cans water

Mix together ground pork, rice, garlic and Walla Walla Sweet Onion. Take a leaf of cabbage and put meat in the center. Tuck in sides and roll up, secure with a toothpick.

Place tomato soup in a pot along with water. Place cabbage rolls in pot and boil lightly for at least 1 1/2 hours or until cooked through. Sauce will thicken as it cooks.

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Baked Beans

• 1/2 pound fresh, ground pork sausage
• 1 Walla Walla Sweet Onion, chopped
• 2 (16 ounce) cans baked beans with pork
• 1/2 teaspoon mustard powder
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 tablespoons ketchup
• 2 tablespoons barbeque sauce
• 2 tablespoons Worcestershire sauce

Preheat oven to 350 degrees F (175 degrees C).
Cook sausage and Walla Walla Sweet Onions in a skillet until sausage is browned. Drain excess fat.

Add to browned sausage: baked beans with pork, mustard powder, brown sugar, white sugar, ketchup, barbeque sauce and Worcestershire sauce; mix well. Pour into a casserole dish and bake 40 to 50 minutes.

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Stuffed Pork Chops

• 4 thick cut pork chops
• 1 cup dry bread crumbs
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5 tablespoons melted butter, divided
• 1 Walla Walla Sweet Onion, chopped
• 2 tablespoons dried parsley
• 1 cup beef broth

Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, Walla Walla Sweet Onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.

Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

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Sausage and Corn Casserole

• 1 pound ground pork sausage
• 4 eggs, beaten
• 1 (15 ounce) can cream-style corn
• ½ cup chopped Walla Walla Sweet Onion
• 1 cup soft bread crumbs
• 1/4 teaspoon ground black pepper
• 1/3 cup cracker crumbs
• 2 tablespoons chopped fresh parsley

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together sausage, eggs, corn, Walla Walla Sweet Onion, bread crumbs and black pepper. Spoon mixture into a lightly greased 8x8 inch baking dish. Sprinkle casserole with cracker crumbs.

Bake in preheated oven for 45 minutes. Sprinkle with parsley and serve.