The Robert Glasper Experiment, Iyo Dejli, Toro y Moi, Yusef Lateef, Hiatus Kayote, Georgia Anne Muldrow and more!

Check out some more brilliant sounds from around the world! Featuring music from Marc Anthony, Brenda K. Starr, Ledisi and The Robert Glasper Experiment, Iyo Dejli, Toro y Moi, Yusef Lateef, Hiatus Kayote, Georgia Anne Muldrow, and more! Australia, Africa, The U.K., Columbia and New York City are all on deck. Also, look for our announcement on next weeks show featuring another special guest, and see below this week's recipe for Pork Chops and Onion Confit!

Enjoy!

Playlist

A Trick Of The Light - The Raah Project
Loving Universe (The Works Remix) - Lily M.
The Dreaming Mind (Part 1) - Quantic & His Combo Barbaro
Herida - Brenda K. Starr
Pas d'Histoires - Eddie Palmieri
Ingrato Corazon - Los Kenya
Aguanile - Marc Anthony
Es Mentiroso - Olga Tanon
Iyo Djeli - Oumou Sangare
Doyoi Nyajo Nam - Owiny Sigoma Band
Unlike Me - Charlie Winston
High Living - Toro y Moi
Rideaux Lunaires - Chilly Gonzales
Love Theme from Spartacus - Yusef Lateef
Peter's Waltz - Sahib Shihab
Lost My Love - Kenny Cox
Lace Skull - Hiatus Kaiyote
Rainbow Rhodes - Hiatus Kaiyote
Love Isn't Made - XXYYXX
Could It Be (Maida Vale Studios Performance) - Typesun
Bomba Estereo - Bosque
Calabash - Georgia Anne Muldrow
Conflict of a Man - Chris Turner
Only Yesterday - Weldon Irvine
Gonna Be Alright (F.T.B.) feat. Ledisi - The Robert Glasper Experiment
The Gods of The Yoruba - Horace-Silver
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PORK CHOPS W/ RED ONION CONFIT (as presented on the 3.14.13 show)

Ingredients

1 red onion
1 to 2 tablespoons butter
Salt and pepper
A splash of balsamic or red wine vinegar
2 pork chops, with lots of nice fat
Pinch sugar
...
Directions

Slice the onion very thinly. Melt the butter in a frying pan, add the onions, season with salt and pepper and cook gently, stirring occasionally, until soft, about 15 minutes. Add the vinegar and reduce until the liquid evaporates, about 1 minute. Remove from the heat.

Sprinkle the pork chops with salt, pepper and sugar. Fry until golden and cooked through, about 5 minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top.

Enjoy!