I have never had a problem with dry pork as long as I get chops "bone in." Our fave recipe is to lay out the chops in a shallow baking pan, cover with a light coating of ground corriander, then spoon some brown sugar over them, and squirt with lemon juice, then bake for 25 minutes... they come out tender and juicy with a lemon sugar glaze. For some reason, no one in my family ever fried porkchops, so I thought that was the weirdest thing when I first heard about that...
I also do my pork roasts in a crock pot. I don't brown them first as no one in my family likes the crusty outside bits. I thrown in a whole pork shoulder, add in onions, celery and spices and enough water to cover and then basically boil for about 6-7+ hours (I use high setting) and end up with so-tender-you-don't-need-to-chew pork roast. And there have never been any issues with this cooking method, and it makes the most divine pulled pork barbeque with a bit of sauce. But lately, we eat the pork roast either as is with a bit of salt and pepper and some side veggies, or we make pork sandwiches with cheese and mayo. I let the initial roast cool, and then use my hands to pull off all of the meat and discard the bones and fat and drain the liquid (we're not big on making gravy, but the liquid does make a lovely brown gravy if that's your thing)
We do a fried rice using whatever vegetables are on hand and it is especially wonderful for any veggies that I forgot about in the fridge and have gotten sad and wilted. We use brown rice instead of white to be a bit healthier. But the unfortunate secret to it being awesome is bacon grease. ;) So it's a small amount of grease, fry up whatever meat (usually chicken, but sometimes shrimp, but sometimes we just leave meat out completely) then add in veggies for a few minutes to soften slightly at the end and then set that aside, scramble a few eggs into a little more grease, add in the rice and some green onion (or regular onion chopped) and then add a bit more grease (usually ends up with around 4 tablespoons total) and the meat/veggies, and add in some soy sauce to taste.
I also do a bean soup over rice. But I buy hamhocks if I don't have a hambone and cook the beans FOREVER (at least 4 hours after a soak) and at the very end, I'll throw in any greens in the house... this is usually kale or spinach, and add some chopped tomatoes (either a can with the mild chilies or fresh toms if I have them) and then serve over brown rice. If I got a deal on any kind of sausages (I buy meats when they clearance and then freeze) then I chop them up and add them while the beans are cooking and won't add the hamhock.
Oh! Something I grew up on - great northern beans (white beans) cooked with a hamhock until they are mushy, then add salt and pepper and ketchup. It's a bit like pork n beans. But really good. But really weird. One of my comfort foods tho.
Love budgetbytes' Dragon Noodles.
Lately, I've been doing homemade pizza margahrita (or whatever) using the crust recipe from here:
http://allrecipes.com/recipe/quick-and-easy-pizza-crust/detail.aspxUse spaghetti sauce, mozzerella, roma tomatoes (sliced), black olives and spinach. AWESOME and tastes so much better than store bought.