Mesa

1 c cooked brown rice
1/2 c finely chopped parsley
3 T chopped pine nuts

1/2 lb center cut boneless pork loin chop
1/4 jalapeno, cut in 5 or 6 narrow strips
1/2 T sage
2 very small whole onions
1 c water

Cook brown rice. Mix with chopped parsley and pine nuts.

Pan fry pork loin that has had small slices of jalapeno and dried sage stuffed in horizontal slits on both sides. Place in pan with two very small whole onions. When pork loin is cooked through add 1 cup of water and the brown rice, parsley and pine nut mixture. Stir to absorb juices. Cook until moisture is absorbed. Remove small onions and place on plate. Top with rice on plate in mesa formation (mounded with flat top) and place pork loin on top. Surround with red chard.