Serves: 6
Start to Finish: 30 minutes

For Sauce:

1/8	cup cherry preserves
	juice of 1 lime
¾	teaspoon garlic powder
½	teaspoon salt
1/8	teaspoon black pepper
1/8	teaspoon ginger powder
1/8	teaspoon cayenne
	dash cumin powder
1	tablespoon brown sugar
2	cups water
2	tablespoons white vinegar
2	tablespoons cornstarch

For Meat and Vegetables:

1	tablespoon canola oil
½	onion, sliced
1	red bell pepper, sliced
1	yellow bell pepper, sliced
1	poblano pepper, sliced
1½	pounds boneless pork chops, thinly sliced
½	teaspoon garlic powder
	salt and pepper to taste

1.  For sauce: Whisk together all sauce ingredients in saucepan.  Bring to boil over medium heat.  Cook 5 minutes, stirring frequently, until slightly thickened.  Remove from heat and set aside.
2.  For meat and vegetables: Heat half of oil in large skillet over medium-high heat.  Sauté onion and peppers for 5 to 7 minutes, until crisp tender.  Transfer peppers to a plate and set aside.
3.  Heat remaining oil in skillet.  Sauté pork for 10 to 12 minutes, until browned and cooked through.  Return peppers to skillet.  Pour sauce into skillet and stir to combine.  Cook 5 minutes more, until sauce is thickened and bubbly.  Serve over steamed rice.
Note: Can substitute store bought Caribbean Jerk sauce for homemade sauce. Apricot preserves work well in place of cherry preserves when in a pinch.

Per Serving: 210 cal., 7 g fat (2 g sat. fat), 55 mg chol., 308 mg sodium, 107 mg pot., 14 g carb., 8 g sugar, 1 g fiber, 24 g pro.