Pork Chops

INGREDIENTS:
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine

DIRECTIONS:
Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.
Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will
burn. You may have to add a little more wine to the pan.

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Lemon pepper chicken

INGREDIENTS:
6 skinless, boneless chicken breast halves
1 teaspoon lemon pepper
1 pinch garlic powder
1 teaspoon onion powder

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.
Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

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Cherry Pie

INGREDIENTS:
1 (15 ounce) package refrigerated piecrusts
2 (14.5 ounce) cans pitted tart red cherries, undrained
2/3 cup SPLENDA® No Calorie Sweetener, Granular
1/4 cup cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon almond extract
4 drops red food coloring (optional)

DIRECTIONS:
PREHEAT oven to 375 degrees F.
UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions.
DRAIN cherries, reserving 1 cup juice; set fruit aside.
COMBINE SPLENDA® Granular and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA® Granular mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, almond extract and food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.
UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.
BAKE 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving.