Sirloin Roast:

1. Start by slicing and opening up until a long piece of meat folds out.
2. For the stuffing, to a large bowl add chopped garlic, finely chopped poblano pepper, zest of a lemon, chopped parsley, and season to taste with salt and pepper. Drizzle in olive oil and mix to combine.
3. Spread all across the unrolled pork roast then roll the roast up. Tie at four even spaced intervals with butcher's twine.
4. Place on a wire rack over a foil lined baking sheet. Season generously with salt and pepper.
5. Place in a 450℉ oven for 15 minutes. Lower immediately to 325℉ and roast an additional 45-60 minutes. Our internal temperature reaches 145℉.
6. Let rest for 15 minutes. Remove twine. Slice and serve.

Pork Chops:

1. Begin by seasoning the pork chops with salt and let sit in the fridge overnight.
2. In a medium skillet set over medium heat, add in olive oil.
3. Lay pork chops in once oil is hot and sear on both sides for 2-3 minutes.
4. Add lightly crushed garlic and butter to the pan and base generously until 145℉ internally.
5. Let rest for 5 minutes before slicing and serving.

Country Ribs:

1. In a medium skillet set over medium heat, add in olive oil.
2. Lay pork chops in once oil is hot and sear on both sides for 2-3 minutes.
3. For the glazing sauce, combine gochujang sauce, honey, dark soy sauce, and black vinegar. Mix to combine.
4. Brush each country rib and cook until 145℉ internally.
5. Let rest for 5 minutes before slicing and serving.