Serves 4

• 4 boneless pork chops

Marinade:

• 1 cup port wine
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 4 garlic cloves, coarsely chopped
• 1 large onion, cut to thick rings
• 6-8 big sage leaves, crushed
• 2-3 oregano leaves, crushed (optional)
• 1/2 tsp black pepper
• 1/3 cup sugar in the raw
• 1/4 tsp mustered powder
• 1 tsp salt
• 1 tbsp olive oil

1. Place all marinade ingredients in a 1 gallon ziplock and mix
2. Add the pork chops, remove air as much as possible and seal ziplock
3. Let marinate for half an hour, working the chops inside the ziplock every few minutes
4. Remove onion rings and chops from the bad and discard marinade.
5. Grill chops and onions on medium-high heat. Chops need about 3 minutes on each side.

Great with mashed potatoes, mashed peas, fries or any side you like.

Serves 2

• 5-6 Chicken tenderloins
• 10-12 pearl onions (fresh or frozen)
• 7-8 sun dried tomatoes
• 1/4 cup bourbon
• 1/2 cup port wine
• 1 cup frozen peas
• 1 tbsp olive oil
• 1 clove garlic, pressed or finely chopped.
• 1 tsp sesame seeds
• Spices: 1/4 tsp salt, a good pinch black pepper, 1/4 tsp white pepper, 1/2 tsp sugar in the raw

1. In a large pan, sauté onions in olive oil for about 5 minutes until golden browned

2. Add sun dried tomatoes and sauté for 1 minute

3. Place chicken, all spices, sesame in a ziplock and mix well to cover chicken.

4. Turn flame to high.

5. Make a clearance in the pan and cook chicken until brown film form, a couple of minutes each side, adding garlic midway.

4. Add bourbon, let boil and flambe’

5. Add port, cook for one minute and add peas.

6. Let reduce a bit 1-2 minutes until sauce thickens a bit.