4 each, 10 oz. Pork Loin Chops
½ oz Grape seed Oil
1 medium, Red Onion, cut in half, then thinly sliced
1 Sweet Red Pepper, thinly sliced
1 Yellow Pepper, thinly sliced
1 Green Pepper, thinly sliced
4 ea, Scallions, thinly sliced
1 oz Pineapple Juice or Orange Juice
½ cup Jalapeño Cheddar Cheese, shredded
1 tsp, B & M Caribbean Style Sea Salt, finely ground
¼ tsp, Cayenne Pepper, finely ground

Mix in small bowl, B & M Caribbean Style Sea Salt, B & M Sea Salt, cayenne pepper. Sprinkle mixture on chops, and press into meat.
Heat grapeseed oil in 14" sauté pan, using medium heat only, add chops. Lightly brown on both sides first to seal in juices, then place cover on top, but ajar. Turn chops to cook evenly, when almost done, add juice, stack chops on one side of pan. Add onions, sauté for a min, then add peppers, stirring to cook evenly, scraping the bottom for any drippings, continue on to cook evenly though-out. Do not overcook. Place chops on small broiler pan, (aluminum foil lined), place equal amounts of peppers on top, sprinkle with cheese & scallions, lightly broil, until just melted. Serve.

Platter Presentation:
Arrange chops though center of platter. Place peppers on one side of meat, grilled eggplant on the other. Any pan dripping mixture, pour over chops. Garnish with parsley or scallions. Serve.

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