Dakini_grl's Mediterranean Condiment Shelf Special

Really good with pork chops; keeps them from drying out when baked. For chicken or pork, really. I spose a good firm fish (swordfish?) would be good too.

Once everything's thawed, put your selection in a pyrex pan that offers some space but isn't too enormous; you want the pan juices to mix and mingle, not evaporate off the bottom. Keep everything cozy.

Under the meat:
Fat (1/2 inch) slices of onion
A few whole peeled cloves of garlic

On top of the meat:
(Salt and pepper meat first, both sides)
Marinated artichoke hearts, pour some of the juice from the jar over everything
Capers
Diced pimientos
Lemon slices, or lemon juice, or white wine
Kalamata olives (pitted, chopped)
Red peppers (the mild kind that come in a jar, packed in oil)
Chipotles (the hot kind that come in a can in adobo sauce) -- just one, unsliced, on top of each meat item
Herbs: parsley, basil, rosemary, a little oregano.
Pour olive oil over the whole thing (maybe 4 tbls?).

Bake at 350 deg F for one hour. Before serving remove chipotle peppers. Or if you like having your mouth on fire, leave them on. Yum!