Cowboy Pork Chops in the Instant Pot by CK
2 cups brown sugar
2 tsp black pepper
2 tsp smoked paprika
4 Iowa Chops
Olive Oil
4 tablespoons unsalted butter
1 cup apple cider vinegar
3/4 cup packed brown sugar
1 1/2 cups ketchup
1 1/4 cup apple or orange juice
1 cup maple syrup
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Combine first four ingredients to create a rub. Cover both sides of each chop with the rub and allow to rest for about 10 minutes. Set Instant Pot to Saute. Saute the pork chops (no trivet) in just a bit of oil until both sides are golden brown. You will have to do this in shifts so that chop can make full contact with the bottom of the pot. Mix together the remaining ingredients to create a thin barbecue sauce. Place all four chops in the pot, add barbecue sauce to taste. Cook on high pressure for 15 minutes. Allow a 10 minute natural release.
Note: if you use a thick store-bought sauce, you may want to add some water to thin it a bit.

APRICOT PILLOW COOKIES by GKT
Dough:
1 3/4 c. flour
1/2 tsp. lemon zest
1/4 tsp. salt
8 oz. cream cheese, softened to room temperature
1 c. butter, softened to room temperature
Filling:
1 jar apricot preserves
Cream butter and cream cheese with electric mixer. Stir in lemon zest. With a wooden spoon blend in flour. When well blended dough will be sticky. Form dough into ball and refrigerate for 30 minutes. Cut dough into 3 pieces (for ease of handling) and turn out onto floured surface. Roll each piece to 1/8″-1/4″ thick. Cut into 3 inch squares. Put 1 tsp. apricot preserves into center of each square. Use care and do not overfill. Brush edges of squares with egg whites which have been beaten to a slight foam. Fold dough corners to center, covering apricot, and squeeze seams together. Brush with egg whites and sprinkle lightly with sugar. On an ungreased cookie sheet, place pillows an inch apart. Bake at 350 for 25 minutes or until lightly browned. Cool on rack.