Pork Chops

1 tsp ground cumin
¼ tsp chili powder
2 boneless pork loin chops (6 oz ea)
1 cup salsa
1 tsp baking chocolate
¼ tsp cinnamon
2 tbsp minced fresh cilantro
1 green onion, chopped
1 avocado sliced into 6-8 pieces

Let pork loins rest on counter for an hour or so. Combine cumin and chili powder, rub over both sides of pork loins. Brown chops for 1-2 minutes each side.
Mix salsa, cocoa and cinnamon, pour over the pork and bring to a boil. Reduce the heat and simmer until internal temperature reaches 145°F, stirring occasionally.
Sprinkle with cilantro, green onion and garnish with a couple slices of avocado.

Tarragon Sauce

1 tbsp butter, melted
1 green onion, thinly sliced
2 tbsp chicken broth
1 tsp fresh tarragon, chopped
4 tbsp oatmilk cream

Mansaf

Lamb
1 lb bone-in lamb shoulder, cut into medium sized pieces
½ tsp salt
2 tbsp olive oil to sear the lamb
¼ tsp cardamom
2 bay leaves
½ cinnamon stick
3 cloves
½ tsp allspice
1 tsp black peppercorns
water to cover lamb

Rice
1 tbsp olive oil or ghee
¼ tsp turmeric
½ tsp salt
¾ cup medium grain rice
¾ cup lamb stock from above

Sauce
¼ cup plain yogurt
¼ cup sour cream
1 tbsp ghee or olive oil
1 tsp cornstarch
1 clove garlic, minced
¼ tsp salt
¼ tsp citric acid
½ cup lamb stock from above

For Serving
Blanched almonds, toasted in olive oil to golden brown
Chopped parsley

Instructions

Lamb
In a pressure cooker, salt & sear the lamb for 2-3 minutes on each side until golden. Cover the lamb with water and add the cardamom, bay leaf, cinnamon stick, cloves, allspice and peppercorn. Cook for 40 minutes, then strain the broth from the lamb and set aside for the rice and sauce below.

Rice
Add the oil or ghee, salt, turmeric, rice and broth to the rice cooker and start

Sauce
Blend the ingredients until smooth. Boil in the pot that the lamb was cooked in for 5 minutes. Add the cooked lamb to the boiling sauce and simmer for 10 minutes.