Tender pork chops smothered in a gorgeous sauce make for a scrumptious weeknight dinner. What makes this recipe extra spectacular is the added rum and pineapple chunks that give the ordinary pork chops a restaurant quality. These two ingredients contribute extra bitterness and tartness to the sweet flavor profile of the base barbecue sauce. There is also a hint of tartness coming from the apple cider vinegar. All these layers of flavors mend together to create a perfectly piquant glaze that is simple enough to prepare on busy days yet still having that extra edge.
Recipe
Yields 4-6 servings
~ Ingredients ~
4-5 pork chops
1 tablespoon salt
1 tablespoon pepper
4 tablespoons vegetable oil
2 teaspoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 teaspoons fresh ginger grated
¼ cup golden rum
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
½ cup pineapple juice
⅓ cup ketchup
⅓ cup brown sugar
1 tablespoon muscovado sugar
⅛ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon black pepper
240 grams pineapple chunks
~ Procedure ~
In a medium saucepan, sauté onion, garlic and ginger in oil until lightly golden.
Pour the rum, apple cider vinegar and Worcestershire sauce. Let them simmer for 3-4 minutes.
Add in the pineapple juice, ketchup, both sugars, spices and pineapple chunks. Let the glaze simmer for another 4-5 minutes.
Season the pork chops with salt and pepper.
Heat the oil in a grill pan for a couple of minutes then sear each side of the pork chops for 5-7 minutes depending on their thickness.
After all the pork has been cooked, place them in the pan where the sauce was cooked and entirely cover them with the glaze.
Serve with sides and enjoy!
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