Multiple Flavourgasms

Jerk Pork and Ginger Glazed Vegetables on Basmati Rice

Start with the rice. Basmati rice is extra tasty, plus it has more complex sugars than white rice, so it stays with you longer. Adding chicken stock gives it a little extra oomph.
2 cups water
1 cup rice
1 tbsp. chicken bullion
Combine all three ingredients in a pot, bring to a boil, stir, cover, reduce to low heat, and set a timer for 27 minutes.

If your pork chops are frozen start defrosting them now.
Next we have to get the ginger glazed vegetables started, since the carrots and beans take so much longer than the pork. I used yellow wax beans, but the flavour didn't quite work, but they were chosen more for the colour than the flavour.
Use fresh ginger rather than the powdered variety. It's dirt cheap, and has a brighter, more lemony flavour.
4 carrots cut into 2 inch strips
large handful yellow wax beans, ends removed
1 tbsp. chopped ginger
1/2 cup water
2 tbsp. white sugar
Combine everything in a frying pan over medium heat. Cover and stir occasionally at first, while there is still water in the pan. As the water boils off and the sugar caramelizes, the vegetables need to be tossed constantly.

I've never heard of a bad tasting jerk sauce. I use the President's Choice brand, it's called Memories of Montego Bay. If you can't find that, I'm sure any brand will do.
1 onion
2 pork chops
1 green pepper
1 red pepper
3-5 tbsp. jerk sauce
Cut these ingredients up as large or small as you like. Use a well oiled frying pan over medium heat, add the onions and pork chops. When the pork in cooked a little bit on the outside, add the jerk sauce. When the onions are mostly translucent, and the pork is mostly done, add the green and red pepper. Stir constantly

If you timed it right, everything will be done at the same time. Stack the jerk pork mixture on top of the rice, then place the ginger glazed vegetables vertically up one side of the rice and jerk mound. Serve to someone you want to impress.