Baked Jerk Pork Loin Chops With Guava Sauce And Roasted Vegetables

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   ["Directions:", "", "1. Pre-heat oven 350 degrees F.", "2. In a 1 to 2 quarts saucepan add 1/2 cup of water and crystallized ginger. Cook it medium heat for 10 minutes until it has softened.", "3. Saute garlic cloves, yellow onion and habanero pepper with 2 tbsp. canola oil until translucent (2 to 3 minutes).", "4. In a food processor add: saute garlic, onions and habanero pepper, ginger and liquid,and rest of ingredients listed for jerk marinade. Pulse until a soft paste has formed.", "5. Save 1/2 jerk marinade for basting and guava sauce.", "6. Coat pork chops with jerk seasoning, being sure to cover all sides. You can bake it immediately or leave them marinating for few hours or overnight in a ziplock inside refrigerator.", "7. Cover a 24"" shallow baking sheet with aluminum foil and arrange pork chops.", "8. Bake for 30 minutes and baste every 15-20 minutes.", "9. Turn the pork chops and bake for another 30 minutes or until tender to fork. Continue basting. Remove from oven and cover with aluminum foil.", "10. Start preparing Guava Sauce.", "11. Guava Sauce:", "a. In a saucepan add 1 cup of water and bring to a boil. Add guava preserve. Stir until it melts.", "b. Add salt, lime juice and half of the save jerk seasoning.", "c. Simmer low heat for 10-15 minutes until it thickens.", "12. Serve pork chops with guava sauce and garnish with finely chopped parsley.", "13. Serve with oven roasted vegetables.", "", "Oven Roasted Vegetables", "Directions:", "", "1. Pre-heat oven at 400 degrees F", "2. Wash & dry vegetables.", "3. Cut red potatoes, sweet potatoes and vegetables.", "4. Arrange potatoes and vegetables in a roasting pan single layer.", "5. Drizzle olive oil, salt, garlic powder, black pepper, oregano & parsley.", "6. Roast for 30-45 minutes until tender, basting occasionally with the pan liquid.", "7. Sprinkle some water if the liquid evaporates.", "8. Remove from oven and spray with buttered flavor cooking spray.", "9. Sprinkle more oregano and parsley before serving."]

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