Tropical Rum Glazed Porkchops

Oh the wonders of cooking with alcohol. If I really enjoy the flavor of liquor in a cocktail, then why in the world would I NOT enjoy that flavor in a home cooked meal? The major benefit is that I can enjoy the flavor without the hangover the next morning. Kitchen experimentation is one of my favorite pastimes.

So I knew that I wanted to make a Captain Morgan glaze for pork chops. Try googling rum glaze and the first and most common thing that comes up is pineapple rum glaze. And yet I feel like no one has tried it with spiced rum. Why is that? It was delicious! I used the black Tattoo spiced rum, and I used a mix of pineapple juice and mandarin orange juice because I didnt have enough pineapple juice. But I definitely would like to try it again with the classic spiced rum and straight pineapple juice. Flavor combinations are bouncing around in my mind. What about rum lime on chicken? Does cranberry and rum go together? What if I mixed orange and pineapple? Or how would it turn out if I used a juice with a thicker consistency?

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So the process was relatively simple. Although a little time consuming and exhausting. The worst part about making a glaze is that it has to boil and be whisked for like TEN minutes! My arm wanted to fall off. It’s like making a meringue without an electric mixer. Definiteky worth it though. This glaze has a half-cup of the rum, 12 ounces of fruit juice, two-thirds of a cup of dark brown sugar and a teaspoon of cinnamon. It ends up being a thick syrupy texture with very bold and prominent flavor.

When I worked with my pork chops, I put some AP flour on a paper plate, sprinkled some seasoning salt on top, and the put the porkchop in the flour on bkth siees. Then I put it in a preheated pan with about two tabelspoons of olive oil. This helps create a nice crust on the pork chop and gives the glaze something to stick to. Let it cook a couple more minutes each side before spooning some of the glaze that has cooled slightly over the top. As it’s cooking it will create even more of a syrup that you may just want to pour over a waffle because it smells that good. Flip only twice, as you dont want to lose any of that yummy crust, and baste each time with a spoonful of glaze. You will have leftovers to cook with that chicken for your salad tomorrow, I promise.

I served it with rice and may have licked the plate. Try it, you wont be dissapointed.

To make the glaze:
● 1/2 c rum (spiced, dark, dark spiced – your choice)
● 12 oz fruit juice (pineapple preferably at this point.)
● 1/2 c butter
● 2/3 c dark brown sugar
● 1 tsp cinnamon

1. Pour the rum and the fruit juice in a pot at room temp. Whisk together and turn on the heat to low. Add the butter and sugar. Keep on low and whisk frequently until the sugar is completely dissolved and tbe butter is completely melted. Have patience, this will take about 7-10 minutes on low.
2. Bring the heat up so that you get a rapid boil. Let boil for 7-10 minutes, whisking constantly to cook off the alcohol. BE CAREFUL! Alcohol is highly flammable.
3. Pull off the heat, and let sit for approximately 10 minutes while you get your meat ready and begin cooking it.
4. Baste the meat approximately twice a side, and serve. So far, this has been tested on pork by me, and on chicken and salmon by the person who wrote the recipe originally. (It was in a forum)

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