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Los tres mares

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

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A 12 oz. brown sugar brined local Patchwork Farms pork chop, grilled and topped with pepper jack cheese sauce, blistered jalapeños, tomatoes, and scallions. Served with roasted garlic smashers.

In a bowl, mix water, brown sugar, and salt until dissolved. Submerge the pork chop in the brine and refrigerate for at least 4 hours, or overnight for best results.

Brine Preparation

Preheat the grill to medium-high heat. Remove the pork chop from the brine, rinse with cold water, and pat dry. Grill the pork chop for about 6-8 minutes on each side or until the internal temperature reaches 145°F.

Grilling the Pork Chop

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, and cook until thickened. Add the pepper jack cheese, salt, and black pepper, stirring until melted and smooth.

Making the Cheese Sauce

In a skillet, heat a small amount of oil over medium heat. Add whole jalapeños and cook until blistered on all sides. Remove, chop, and set aside.

Blister the Jalapeños

Dice the tomato and chop the scallions. Set aside.

Preparing Toppings

Place the grilled pork chop on a plate, top with cheese sauce, blistered jalapeños, diced tomatoes, and chopped scallions. Serve alongside roasted garlic smashers.

Assemble and Serve

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Prepare the Potatoes

Wrap garlic cloves in aluminum foil and roast in the oven at 400°F for 20 minutes or until soft.

Roast the Garlic

Smash the boiled potatoes with a fork or potato masher. Mix in roasted garlic, butter, cream, salt, and black pepper until creamy.

Smash and Mix

Pork chop

Brown sugar

Salt

Water

Butter

All-purpose flour

Milk

Pepper jack cheese

Black pepper

Jalapeños

Tomatoes

Scallions

Potatoes

Garlic

Cream

Jalapeno Smothered Pork Chop*

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Nachos Bianco

A fresh baked biscuit topped with a cajun fried chicken breast and pepperjack cheese sauce. Served with our rosemary breakfast potatoes.

Cajun Fried Chicken Biscuit

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Strawberry Cheesecake French Toast

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Blueberry Vanilla Pancakes

Two fresh baked biscuits topped with a rich and creamy Italian sausage gravy. Served with rosemary breakfast potatoes.

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Shrimp and bacon sauteed with tomatoes, scallions, garlic, parsley, and a tangy lobster broth. Served over creamy cheddar grits.

Cajun Shrimp & Grits

Make Jalapeno Smothered Pork Chop* Recipe in just 1h 15m. A 12 oz. brown sugar brined local Patchwork Farms pork chop, grilled and topped with pepper jack cheese sauce, blistered jalapeños, tomatoes, and scallions. Served with roasted garlic smashers.

Jalapeno Smothered Pork Chop* Recipe

Ingredients

Pork Chop

Cheese Sauce

Toppings

Roasted Garlic Smashers

Method

Brining the Pork Chop