Chuleta de cerdo «Dark and Stormy»

1. Rub both sides of a pork chop with canola oil. Season with salt and pepper. Place on a heated char-grill. Hatch mark on both sides. Cook 4-5 minutes on each side.

2. Place on an oiled baking pan. Brush both sides with 1 1/2 oz. of glaze. Place in a heated 350°F convection oven. Cook to desired doneness.

3. Place 1 oz. of Dijon shallot butter in a heated, nonstick sauté pan. Add 1 oz. of pecans. Toss over medium heat until the butter foams. Add 1 tsp. of parsley to the pan. Toss together until evenly mixed.

4. Slice the pork chop in half on a diagonal down the center of the eye. Place the bone section on a warmed serving plate. Lean the second piece against the bone section, sliced-side down. Using a rubber spatula, scrape excess sauce over the top of the pork. Pour the warmed pecan butter over the pork. Place 4 oz. of warmed roasted rainbow carrots at the top of the plate next to the pork.