Recipe 4 All: Rummed Butterfly Pork Chops Recipe — Every recipe in the World on this site.

Recipe 4 All: Rummed Butterfly Pork Chops Recipe

Rummed Butterfly Pork Chops

Yield: 4 servings
2lb Butterfly pork chops, 1" thk
1  Apple, peel, seed, chop
1  Orange, remove skin, remove
  Zest, seed
1  Lime, peel, seed
½cups Papaya, seed, chop fine
½cups Dark rum
½cups Red, semi-dry wine
¼cups Brown sugar
1teaspoon Ground cardamon
  Olive or vegetable oil for

In a bowl, place peeled, seeded fruits, chopped coarsley. Use pulp of lime and orange, add ½ the rum and all the brown sugar. Set aside for ½ hour, covered. In a skillet, place oil for sauteing, when heated over high heat, add pork chops, brown on both sides, about 6-8 minutes, reduce heat, add wine and ¼ cup cold water; simmer over low heat until liquid has halfway evaporated... or until juices run clear... no pink or red coloring, when meat is pierced with a knife, in the thicker parts. Add wine or water, as required, if liquid gets low before meat is cooked. Meanwhile, after the 30 minutes have expired, place the fruits in a saucepan, heat over medium-low heat. Cook until apples are crisp-tender... remove heat, add the remaining rum, cover and let stand 10 minutes. Remove meat from skillet, add fruit mixture to juices in the skillet, warm slightly until all is heated. Serve skillet juices over pork and cooked rice.

Your Rummed Butterfly Pork Chops is ready. Good luck!

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