4 bone-in pork loin chops (3/4 inch thick) 1/3 cup plus 1 Tbsp. cider vinegar, divided 3 Tbsp. soy sauce. 3 garlic cloves, minced 1-1/2 teaspoons cornstarch
In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce, and garlic; pour over the chops. Cover and simmer for 8-10 minutes or until the meat is no longer pink. In a bowl, combine the cornstarch and remaining vinegar until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Yield: 4 servings.
pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water. UNFOLD pastry on lightly floured surface. Roll into 16"x12" rectangle. With short side facing you, layer ham and turkey on bottom half of pastry to within 1" of edges. Sprinkle meat with cheese. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. BAKE 25 min. or until golden. Slice and serve warm. Serves 6.
