Rummed Butterfly Pork Chops

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!