Adobo Pork Chops

6 boneless pork loin chops (I used bone in due to sale)
2 tbl. brown sugar
2 tbl. olive oil
2 tbl. orange juice
2 tbl. snipped fresh cilantro
1 tbl. cider vinegar
2 tsp. hot chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. ground cinnamon
3 cloves garlic minced

1. For marinaed, mix all ingredients. Pour over chops in dish/bag. Marinated in fridge for at least 2 hour or up to 24 hr. (freeze for CC). Drain chops. DISCARD MARINADE. Grill until juices run clear (160 degrees)

Spinach and Chick Pea Curry

• 2 cups dried chickpeas, soaked over night
  
• 8 cups baby spinach leaves
• 2 (15-ounce) cans diced tomatoes
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon oil
• 1 cup coconut milk

Heat oil in large pan.
Add coriander, cumin, garam masala and turmeric. Toast for 1-2 minutes.
Add chick peas. Coat with spices, stir 1-2 minutes.
Add tomatoes and salt and pepper, simmer 2-3 minutes.
Stir in coconut milk, return to simmer 2-3 minutes.
Add spinach (in batches, if needed) and cover.
Simmer 10-15 minutes.
Add cilantro, squeeze with lemon before serving over rice.

Adapted from Epicurious, http://www.epicurious.com/recipes/food/views/Spicy-Chickpea-and-Spinach-Curry-237287#ixzz1RqPn67Za