Ok, I need some help.  I just bought 1/2 a pig.  That's right ladies, 122 lbs of fresh local farm raised pork.  I have some smoked hams, lots of bacon and sausage, chops, sirloin chops, tenderloin, etc. I have the whole ...4.5 yards.    I would like to have you all post some of your very favorite recipes.  Especially the ones you'd use sausage for.  The sausage is seasoned with traditional, not italian, seasoning.  I don't want my family to get tired of the same old recipes.  
ps: I've noted the cranberry pork roast, thanks Mary!

here's one my family loves- I serve it with mac & cheese cups - Thanks to Paula Deen

1 cup freshly squeezed orange juice
1/3 cup orange marmalade
3 tablespoons unsalted butter
4 tablespoons vegetable oil
4 (8-ounce) center-cut, bone-in pork loin chops, 1/2-inch thick
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

In a small bowl, mix together the orange juice and marmalade.

Heat the butter and vegetable oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.

Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.

Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into a bowl and serve alongside the chops.

another favorite
1 can (8-1/2 oz.) peach slices in juice, undrained   Hot water 1/4 cup butter or margarine, cut up 1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Pork 6 bone-in pork chops (1-1/2 lb.), 1/2 inch thick 1/3 cup  peach preserves 1 Tbsp. GREY POUPON Savory Honey Mustard Ma
HEAT oven to 375ºF.

DRAIN peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.

SPOON into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.

BAKE 40 min. or until chops are done (160ºF).

I'll post more later

Pork is probably the food I have the least amount of recipes for.  I have a good rub for the BBQ, it's from the Better Homes and Gardens cookbook. I can add it tonight for you.
Diney

I cook pork loin in the crock pot with a pkg of onion gravy mix and 1/2 cup water. Thats all and it is wonderful. Everytime I bring it to church, people love it. Also, I put a recipe on here for sausage and beans that is really good. I looked for it and couldn't find it. I will try to remember to bring it tomorrow. I think it was Diney that tried it and said her husband loved it.

Yeah, I saw that one in another thread.  All the the two youngest would like that.   I never know what to use sausage for unless it is unseasoned.  I like to mix italian sausage and hamburger for lasagna but I'm not sure the sage in the traditional sausage would mesh well with that.

I did this last Fri

Boneless pork chops (you could use ones with the bones)
Onions
Apples
Olive Oil
Butter
Cranberry juice

Add olive oil and butter to a saute pan. Salt and pepper pork on both sides to taste. Brown chops on each side and remove to 9x13 pan. Add to pan sliced onions and sliced apples, brown a bit adding more oil if needed. Add cranberry juice to deglaze the pan and pour over meat. Finish baking in the oven.

I have no amounts, I just eyeballed everything. It was yummy.

This sounds yummy....I think I'll try that next week!  I've already bought my meats for this week!