Slice dried chiles in half lengthwise.

Remove and discard stems and seeds.

Place chiles in a bowl, and add boiling water to cover.

Let stand 20 minutes or until chiles are softened.

Drain chiles, reserving liquid.

Cook cumin seeds in a skillet over medium heat 30 seconds.

Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.

Process cumin mixture, soaked chiles, 1 cup reserved liquid, garlic, and next 4 ingredients in a blender or food processor until smooth, adding more reserved liquid if needed.

Place pork in a shallow dish.

Pour half of chile mixture over meat.

Cover and chill 30 minutes.

Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 155°.

Remove from grill; let stand 10 minutes until pork reaches 160°.

Coarsely chop pork.

Stir together first 7 ingredients.

Cover and chill, if desired.

Garnish, if desired.

Stir together first 6 ingredients.

Rub evenly over both sides of pork chops.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven or stockpot; cover, reduce heat, and simmer 30 minutes or until tender.

Drain.

Beat potatoes, remaining ¾ teaspoon salt, butter, half-and-half, garlic cloves, and ground white pepper at medium speed with an electric mixer until smooth.

Stir in fresh parsley.

Combine all ingredients.

Store in an airtight container.

Rub pork chops evenly with Caribbean Spice Rub.

Place on a lightly greased broiler rack, and place rack in a broiler pan.

Broil 5 inches from heat 5 minutes on each side or until done.

Sauté first 3 ingredients in a skillet coated with cooking spray over high heat 2 minutes.

Add juice; cook 5 minutes or until mixture is reduced by half.

Stir in pineapple and remaining ingredients; reduce heat to low, and cook until thoroughly heated.

Combine first 6 ingredients in a shallow dish or large zip-top freezer bag; add lamb chops.

Cover or seal, and chill up to 8 hours, turning lamb chops occasionally.

Remove lamb chops from marinade, discarding marinade.

Sprinkle chops evenly with salt and pepper; place chops on a lightly greased rack in a broiler pan.

Broil lamb chops 3 inches from heat 5 to 7 minutes on each side or to desired degree of doneness.

Cover lamb chops with aluminum foil, and let stand 5 minutes.

Stir together all ingredients.

Cover and chill until ready to serve.