Peach Mango Habanero Pork Chops with Asparagus and Scalloped Potatoes

Here is a great meal idea if you want something to spice up your life a little bit, while maintaining a fairly healthy and tasty conglomeration.  Michael, Craig and I had to team up on this one to do our specialties.  Here are the recipes for the three dishes:

Pork chops:

Sauce- Start with about 2-5 tablespoons (depending on how spicy)  of habanero sauce (we like the yucateco brand), or you can use 2-5 real habanero peppers.  Place habanero sauce with about 2-4 peaches (depending on how sweet you want it), about 1/4 cup of brown sugar, 1/2 cup white distilled vinegar, 1/4 cup yellow mustard, and some sliced mangoes if you want.  Add them all to the blender/food processor, and blend for about 1-2 minutes.  

Place in bag with pork chops and marinate over night.  Cook in a frying pan with the sauce until it is done to taste.

Scalloped potatoes: 

Slice about 3-3.5 pounds of red potatoes.  Use about 4 tbs butter melted in a pan, and mix in 4-5 tbs to make a rue.  Then add 2.5 cups of milk, let simmer.  Add about 2 tsp pepper, 1 tsp fresh thyme, 1 sprig of rosemary, 1 tbs cayenne pepper, and about 1 cup of cheese.  Pour sauce over half the potatoes with some cheese, then put the rsst of the potatoes on too and put the rest of the sauce on with more cheese.

Asparagus: just steam and add a little butter to taste