• 4 to 8 boneless pork loins, thinly sliced 5 to 10 fresh, large strawberries 2 10-ounce jars sweet pepper jelly
  • 4 tablespoons CaJohns Fiery Foods Chipotle Sauce
  • 1/4 cup olive oil
  • salt and garlic to taste
  • Maque Choux
  • 2 cups sweet onion, diced
  • 2 cups corn, sliced off the cob
  • 1 cup red bell pepper, diced
  • 1 cup jalapeño, diced
  • 3 tablespoons CaJohns Chile Infused Olive Oil
  • Ashes seasoning to taste



Remove top stem leaves and quarter strawberries lengthwise; set aside. Melt sweet pepper jelly in medium saucepan. Add 2 tablespoons water to help melt down pepper jelly. Add CaJohns Fiery Foods Chipotle Sauce. Heat pepper jelly, water, and pepper sauce on low heat until smooth. Add strawberries to chipotle hot sauce mixture; cooking for 3 to 5 minutes, or until strawberries begin to soften and melt. Do not overcook strawberries. Set sauce aside and begin cooking pork loins. Rub pork loin with olive oil. Add salt and garlic powder to both sides of pork loin. When pan-frying pork, make sure skillet is 500ºF. Cook on both sides for 2 minutes each. When done, remove pan from heat and cover pork loins with half the pan of strawberry pepper sauce. Let set for 2 minutes. Serve pork; using remaining strawberry pepper sauce when serving. If grilling, when pork is done, turn off flame. Cover grilled pork with strawberry pepper sauce and close grill; letting stand for 2 to 5 minutes. Use remaining strawberry pepper sauce when serving. Note: Always keep prepared strawberry pepper sauce hot when serving. Recipe can be used with fish, seafood, lamb, chicken, pork or beef ribs.In hot skillet, heat olive oil. Add bell pepper and jalapeño; sautéeing until softened. Add onion, corn, and Ashes seasoning; cooking until onions are clear. Serve.