Sweet & Spicy Pork Chops on Cilantro Slaw

For the Chops:

4-6 pork chops

The liquid from a jar of Michael Flores Bandito Bullets

Michael Flores Mid-East Seasonings, to taste

Place the three ingredients in a zipper bag and shake it all up to combine.  Put the bag of ingredients in the refrigerator and allow the chops to marinate for 24-48 hours.

Once the pork chops have marinated remove them from the liquid and cook them using your favorite method (grill, sauté, roast).  Serve them with the Cilantro Slaw.

For the Slaw:

1 head of red cabbage, sliced thin

1 head of green cabbage, sliced thin

2 heads Boston/Bibb/Butter lettuce, washed, dried, torn

2 cups shredded carrots

2 bunches cilantro, roughly chopped (save the stems for the dressing)

1 jar of Michael Flores Bandito Bullets, drained (remember to use the liquid for the chops)

Cilantro Slaw dressing (recipe follows)

Combine all of the ingredients (except for the dressing) and refrigerate until needed.  Right before serving, toss the refrigerated veggie mixture with Slaw Dressing and serve immediately.

For the Cilantro Slaw Dressing:

6-8 cloves garlic

2 teaspoons Michael Flores Mid-East Seasonings

1 teaspoon dry mustard

2/3 cup rice vinegar

2 cups Michael Flores All Natural Avocado Oil

Stems of the cilantro from above

Place all ingredients in a blender and purée until smooth.  Taste seasonings and adjust if necessary.