Applesauce Pork Chops

4 rib pork chops (1/2 inch thick)
2 tablespoons Watkins Grapeseed Oil, Original Flavor
1 large red apple
1-1/2 cups applesauce
1 cup water
1/4 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon Watkins Garlic Powder
1/2 teaspoon salt
1/4 teaspoon Watkins  Black Pepper
1 package (6 ounces) chicken-flavored wild rice mix
2 teaspoons cornstarch
1 tablespoon cold water

In a skillet over medium-high heat, brown pork chops in oil on both sides; drain. Cut four thin wedges from apple; set aside. Peel and chop remaining apple. Add chopped apple, applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to skillet. Cover and simmer for 30-35 minutes or until meat juices run clear.
Meanwhile, prepare rice according to package directions. Remove pork chops and keep warm. Combine cornstarch and cold water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes. Return chops to skillet and heat through. Serve with rice. Garnish with reserved apple wedges. Yield: 4 servings.

Almond Cookies

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 egg
1 teaspoon Watkins Almond Extract
2 cups all-purpose flour
1-1/2 teaspoons Watkins Baking Powder
1/8 teaspoon salt
3 tablespoons sliced almonds

In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.