Friday, November 2, 2007

Pork Chops with Pears and Rum




I used to stay at a friend's farm for months at a time to chill and recharge, and would often cook on their wood stove. Food just tastes better cooked this way, though it's a bad way to cook delicate things as temperature control is difficult. But this dish was easy, and delicious.


6 pork loin chops
1 32 ounce can pears, or 6 pears, peeled, cored and poached
1/4 cup dark brown sugar
3 Tbsp. butter
1/2 cup rum
1 Tbsp. oil
salt and pepper


Heat up fry pan. Brown chops on high heat, then reduce heat, sprinkle lightly with salt and pepper, and cook until chops are just barely done. Add butter. When butter is melted, add sugar. When this is almost caramelized, add pears and half of rum, cover and put into 350 degree oven for 20 minutes, turning chops once or twice in the pan to make sure they are coated with the sauce. Remove from oven and add rest of rum. Serve.

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