Pork chop

Grilled, fried, smoked, or broiled you are in for a treat! The thicker the pork chop the better an inch is great you may have to ask the butch for them.

    Pork Chop with a Zesty Spanish Rice

pork chop 1 per person unless you want reheats
oil
onion
green pepper
can of diced tomatoes with chillies
a glass of our Seyval Blonc, Pinto Gris or Gewurztriminer Each of these give a different flavor try different ones or what you have. Seyval Blonc will add a bit of a crisp citrus kick. Gewwur will give it a fresh zing. The Pinto Gris is more subtle but distinct.
Pinch of sugar salt pepper and chili powder
3 cups cooked rice

Brown the pork chops in a deep pan that has a lid. Remove from pan when browned place in oven on warm, do not use convection it will dry them out! Chop the onions and peppers add them to the pan. When the onions turn slightly brown add spices and COOKED rice. Simmer to lock in flavor on low with lid half off. Rice will serve 3-4  

Jerk Pork Tenderloin

Whole Tenderloin look for one that will fit you cast iron pan.   
Bread crumbs
garlic powder
onion powder
cinnamon
Cayenne pepper (more or less to bring up the heat)
salt pepper
thyme
cumin

Sauce

orange juice
can pineapple
onion
red and green pepper
garlic
green onion
corn starch

Start by doing a dry rub with all of the spices and bread crumbs. Heat oil in pan and blacken the pork in the pain with a high flame. This will make a lot of smoke so have a window open and keep your eyes back. Place on cookie sheet in oven at 350. Use a meat thermometer to bring it up to 150-160 30-40 ish min depending on size. Remove and let rest.

For the sauce chop onions, peppers, pineapple and garlic. Add everything but the corn starch, when the juice starts to boil, mix 2 tablespoon of starch with COLD water. Mix in until the sauce thickens, lower heat. 

Slice the pork and ladle on the sauce, sense this is spicy try it with Lududmila or Charlemagne.