What to do with the Sixth Little Piggy?

I have recently been reading all of these recipes that were pork based and I have been intrigued. To most cooking with pork is an every week occurrence, for me it is not. I am not Jewish, although I love the recipes of the culture and the history behind them. More on that another time. I just don't cook it. I now know it is because I had no idea what to do with it.
That lead me to stand in the grocery store for 15 minutes toiling over the pork section and trying to remember all the tips for pork I had read and heard recently. I came away with 4 1 inch thick loin chops. They still had some fat on them and the nicest marbling of fat through out them I could find in the case. This tip, according to Lynne Rossetto Kasper from Splendid Table, leads to the best pork. http://splendidtable.publicradio.org/
Fantastic radio program and site. She is a tipsters dream for all things cooking.
So here I am with some very nice cuts of the other white meat and still needing to decide what to do with them. I thought about it for some time. Do I find a recipe or fly off the cuff?
Off the cuff I went. I cut up 3 apples from a local orchard and put them into a baking pan with a whole yellow onion cut into quarter inch strips. I put in some fingerling potatoes with these and couple of butter pats, 1/2 cup white wine and salt and pepper. I took the loins and browned them in a pan on the stove for just a couple of minutes on each side to lock in the moisture(another tip from Lynne). Once they were ready, into the baking pan with apples etc and into the oven at 300 for about an hour. Low and slow.
They definitely kept their moisture which made me happy so we didn't have to dine on dry rubber. Boo commented that he now understood why people eat applesauce with there pork. It was a very mild dish but a subtle sweetness from the apples which also helped keep the moisture through out cooking. The potatoes cooked nicely and added some starch to the dish. Had the extra loin for lunch the next day and it still maintained its moisture and flavor.
It was not my best work but I am now not afraid of pork so I am looking forward to more adventures in the kitchen with Porky.

Cooking and Ethel Merman

Was excited to try Pioneer Woman's White Chicken Enchiladas. http://thepioneerwoman.com/cooking/2009/11/white-chicken-enchiladas/
You can scale down the recipe by halving it.

It is a delicious recipe. Ree is spot on when she states that you wont need to add cheese to the top when you put it in the oven.
Oh the heaven that is this spicy creamy chicken masterpiece. I did go against the grain and use flour tortillas instead of corn. It is a taste choice for my husband, who will from here on be referred to as Boo, and myself. We did enjoy the enchiladas with the Mexican rice she suggested. The only thing I did to add more protein and flavor was add black beans into the rice.
I can not wait to try more of the great recipes from this site. The Pioneer Woman is not just cooking, oh no modern woman, there is great photography tips and you get a peak at Ree's life on her ranch. Very out of my element in suburban Indiana.
Ree Drummond is the mastermind behind what is now one of my favorite DB (daily blogs). She is one heck of a gal, when she is not raising her kids and blogging about her recipes, shes on the road with her new bestselling cookbook. She is also known to break in to Ethel Merman impersonations. Intrigued yet?
Please go and explore.

BYOF!