Heat oven to 425°F.

Rub oil over pork; sprinkle with garlic-pepper blend.

In ungreased 15x10x1-inch pan, place pork.

Insert ovenproof meat thermometer horizontally into center of thickest part of pork.

Cut potatoes and zucchini in half lengthwise.

Arrange potatoes, zucchini and onions around pork.

Drizzle butter over vegetables; sprinkle with thyme and salt.

Heat oven to 450°F.

Cut 4 (18×12-inch) sheets of heavy-duty foil.

Place 1 pork chop on center of each sheet of foil.

In 1-cup microwavable measuring cup, mix bourbon, brown sugar, mustard and red pepper.

Microwave uncovered on High 2 to Minutes or until mixture has reduced to about 3 tablespoons.

Brush mixture evenly over pork.

ln medium microwavable bowl, microwave butter and garlic uncovered on High 30 to 45 seconds or until butter is melted.

Add peas; toss.

Stir in green beans.

Divide pea-bean mixture evenly on top of each pork chop.

Bring up 2 sides of foil so edges meet.

Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion.

Fold other sides to seal.

Place packets in ungreased 15x10x1-inch pan.

Bake about 30 minutes or until pork chops are hot and green beans are crisp-tender.

To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Carefully transfer pork chops, vegetables and cooking liquid to individual dinner plates.

Heat oven to 425°F.

Spray 15x10x1-inch pan with cooking spray.

Place pork chops in one half of pan.

In large bowl, mix ¾ teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture.

Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat.

Spread vegetables in other half of pan.

Bake uncovered 30 to 35 minutes or until pork is no longer pink in center.

Sprinkle cheese and remaining ¼ teaspoon thyme over pork; bake 2 to Minutes longer or until cheese is melted.

Heat oven to 425°F.

Spray 15x10x1-inch pan with cooking spray.

In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika.

Reserve 1 tablespoon of the mustard mixture.

Add potatoes and onion to remaining mustard mixture in bowl; toss to coat.

Place vegetables in pan.

Roast uncovered 25 minutes.

Turn and stir potato mixture.

Brush pork chops with reserved 1 tablespoon mustard mixture.

Place 1 pork chop in each corner of pan.

Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Heat oven to 425°F.

Spray 15x10x1-inch pan with cooking spray.

In small bowl, mix parsley, marjoram, thyme, garlic salt and pepper.

Spray both sides of pork chops with cooking spray.

Sprinkle with 1 to 1½ teaspoons herb mixture.

Place 1 pork chop in each corner of pan.

ln large bowl, mix potatoes, mushrooms, bell pepper and onion.

Spray vegetables 2 or 3 times with cooking spray; stir to coat.

Sprinkle with remaining herb mixture; toss to coat.

Spread evenly in center of pan.

Bake 45 minutes.

Turn pork; stir vegetables.

Place tomato wedges on vegetables.

Bake 10 to 15 minutes longer or until pork is slightly pink when cut near bone and vegetables are tender.

Heat oven to 450°F.

Cut 4 (18×12-inch) sheets of heavy-duty foil.

In large bowl, mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt.

Shape mixture into 4 patties, about ¼ inch thick.

Place 1 patty on center of each sheet of foil.

Top each with ½ cup vegetables and 8 steak fries.

Place 1 piece of corn next to each patty.

Divide remaining ½ teaspoon garlic-pepper blend among vegetables.

Bring up 2 sides of foil so edges meet.

Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.

Fold other sides to seal.

Place packets on ungreased large cookie sheet.

Bake 35 to 40 minutes or until meat thermometer inserted in center of patties reads 160ºF.

Place packets on plates.

To serve, cut large X across top of each packet; carefully fold back foil.

Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

Rub ribs on all sides with applewood rub.

Place ribs in pan.

In medium bowl, stir together tomato paste and beer with whisk until smooth.

Finely chop 1 of the carrots.

Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture.

Pour over ribs, turning to coat.

Cover pan tightly with heavy-duty foil.

Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.

Heat oven to 400°F.

Cut remaining 5 carrots into 2-inch pieces.

Remove pan from refrigerator.

Place carrot pieces in pan with ribs, turning in marinade to coat.

Arrange ribs, fat side up, in marinade.

Bake uncovered 1 hour.

Reduce oven temperature to 350°F.

Turn ribs on side; add potatoes to pan, turning in marinade to coat.

Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender.

(If too much beer mixture evaporates, add a little water to pan.

)

Heat oven to 325°F.

Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

Place beef in pan.

In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables.

Generously brush some of remaining marmalade mixture over beef.

Reserve remaining mixture.

Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture.

Meanwhile, in another small bowl or cup, mix thyme, salt and pepper.

Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture.

Place potatoes around beef.

Generously brush potatoes with some of the 3 tablespoons marmalade mixture; sprinkle with half of the remaining thyme mixture.

Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F.

Place beef on cutting board; cover loosely with foil.

Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness.

(Roast to 160°F for medium doneness.

) 4 Increase oven temperature to 425°F.

Arrange asparagus in single layer in pan with potatoes.

Brush asparagus with the rest of the 3 tablespoons marmalade mixture; sprinkle with remaining thyme mixture.

Roast 7 to 10 minutes or until asparagus is crisp-tender.

To serve, cut beef across grain into thin slices; arrange on serving platter.

Add potatoes and asparagus to platter.

Spoon pan drippings over beef.

In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper.

Press mixture into all sides of beef; let stand at room temperature 15 minutes.

Meanwhile, set oven control to broil.

Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

In same small bowl, mix oil and remaining 1 teaspoon seasoning blend.

Place corn, chiles and onion in pan.

Drizzle oil mixture over vegetables; toss until evenly coated.

Push vegetables together in single layer around sides of pan.

Add beef to center of pan.

Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.

Slice beef; place on platter.

Add vegetables to platter; sprinkle with ¼ cup pumpkin seeds.