Saute bacon in saute pan over medium-high heat until crisp, 8–10 minutes. Remove from pan with a slotted spoon to a paper towel-lined plate, leaving drippings behind. Add garlic, cook for 30 seconds.

Combine vinegar, Dijon, and honey in a small bowl and add to the garlic; cook 30 seconds. Stir in corn, tomatoes, and scallions.

Off heat, stir in basil, salt, and pepper.

Trim fat from chops.

Combine flour and steak seasoning; dredge both sides of each chop in flour mixture. Heat oil in a saute pan over medium-high.

Saute chops; sear 5 min. per side for medium-rare. Remove chops from pan; keep warm.

Add broth to pan, scraping up any brown bits.

Stir in jelly and jalapeño; bring to a boil, stirring until jelly melts. Reduce heat and simmer 3 minutes.

Off heat, stir in mint. To serve, drizzle about 3 T. sauce over each chop.

Option: For a little less spiciness and a bit sweeter flavor, substitute seedless raspberry jelly for the jalapeño jelly.

Combine frozen cherries, juice, sugar, dried cherries, cinnamon stick, and butter in a saucepan over medium-high heat. Bring to a simmer; reduce until liquid has thickened slightly and dried cherries are reconstituted, 20–25 minutes.

Stir in preserves and tapioca until incorporated. Simmer until mixture thickens to a jelly consistency, 5 minutes more. Discard cinnamon stick and transfer filling to a bowl to cool. Refrigerate until cold.

Muddle chopped mint and sugar together in a pitcher, crushing with the handle of a wooden spoon. Add rum and lime juice, stir to dissolve sugar, then strain into tall glasses.

Finish each drink with ice, then top with club soda. Garnish glasses with mint and sliced limes.