Jerk Pork Chops

Marinating: pork chop per person:
Peppermaster Old School Jerk
large onion sliced rings
Cooking:
flour
Butter
milk
bouillon ( (chicken, beef, or vegetable))
Directions for Marinating (1-24 hours before cooking):
Cover each pork chop with 1 Tbsp Peppermaster Original Straight Jerk; Rub well into the meat so that the chops are well-coated. ; Place in covered container or zip-lock bag and refrigerate.
Directions for cooking: In a dry saucepan, toast 2 Tbsp flour until golden; Add 3 Tbsp butter. Whisking until flour begins to foam; Whisk in 1 cup of milk and continue cooking, whisking constantly, until thickened; Add 1 bouillon cube (chicken, beef or vegetable) and 2 Tablespoons of Jerk Rub; Set aside; Spread the sliced onions out to cover the bottom of a roasting pan; Place the marinated chops on top of onion rings; Spread the prepared sauce evenly over the pork chops; Roast in 350 degree oven for about 1 hour.