Pre-heat a cast iron pan in a 400* convection oven. We used T-Meadow Farm raised pork; the bone-in chops were trimmed at Spar’s European Sausage Shop. Pat the pork chops dry with a paper towel. Drying will help create a crisper chop without using any additional oil. Season the chops well with a mixture of salt, brown sugar, and pepper.
When the pan is hot, space the chops on the pan evenly and add a 1/2 cup of freshly de-seeded and diced tomatoes and minced basil. Place on the top rack in the oven and bake for fifteen minutes while you pan fry the beans.
Pan fry cannelloni beans in coconut oil, salt, pepper, sweet cayenne pepper and dried cilantro until the beans crisp and the seams begin to burst. Pull the pork from the oven and layer the beans equally over the top of the saucy chops and then layer slices of Queso Fresco. Continue to bake at 400* for twenty minutes, or until the meat reaches 145*.
Serve hot with a fresh salad made with wild herbs, mixed lettuces, and lemons.