Monday, December 3, 2012

Hot Buttered Rum Butternut Pork Chops

There is nothing like a cool, crisp, leisurely Sunday to inspire an easy yet somewhat rustic and decadent pork chop dinner.  We like pork chops around here all year round...on the grill or on the smoker in the warmer months.   

In cooler weather, the scent of roasting or braising pork has a come hither effect on the nose that draws the whole family into the kitchen.  Aromatic veggies enhance that aroma...not to mention how those veggies pique the flavor!  

This time butternut squash was the inspiration. Butternut led naturally to butter which, of course(!) led to RUM! Oh the possibilities!

The result of the experiment?  Well I wouldn't be posting it here unless it was completely wonderful.  Rich, hearty, sweet and savory with smooth buttery undertones and kissed by more than a hint of deliciousness.

In fact, I'm thinking my next cocktail creation just found inspiration.  Hot Buttered Apple Cider Spiced Rum might just be the thing to snuggle by the fireplace on a cold winter's evening.  Coming up!  

Hot Buttered Rum Butternut Pork Chops

  • 4 pork chops, 3/4" thick center cut loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and pepper, to taste

  • 1 large onion, sliced thinly
  • 3 cloves garlic, minced

  • 1 large butternut squash, peeled, seeded, sliced thinly
  • 2 apples, peeled, cored and sliced thinly
  • salt and pepper, to taste

  • 1/4 cup dark rum
  • 1/4 cup golden rum
  • 2 tablespoons butter 

Preheat oven to 350 degrees.  Melt butter and oil together in a large skillet.  Salt and pepper both sides of chops and brown on both sides in skillet.  Remove to a 9 X 13 shallow baking dish.

Saute the onion and garlic in the same skillet.  When caramelized, remove to a plate.

Tile slices of squash and apple alternately on top of pork chops - do this pretty tightly.  Any squash and apples that are left, just scatter them around the edges of the chops. Season liberally with salt & pepper.  Spoon the onions and garlic down the center of the apple and butternut topped chops.  Spoon excess around the outside of the chops.

Pour both rums into the skillet and stir up all the browned bits.  Add the butter and stir well.  Pour over the chops.

Put foil tightly over the dish and bake for 45 minutes.  Remove foil, if dish is a little dry, add a little water or chicken stock.  Replace foil and cook another 20 minutes.  Remove foil and finish another 10 minutes.

Serve topped with the the extra squash & apples on the sides and lots of sauce - and with a bright green veggie like Brussels sprouts, buttered green beans or asparagus.
Print this post

No comments: