Ingredients
- 4 double-thick rib or loin pork chops
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, peeled and diced
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- ½ cup rum
- ¼ cup red wine vinegar
- ½ cup ketchup
- ¼ cup molasses
- 1 tablespoon allspice
- Pinch of mace
- Nutritional Information
Nutritional analysis per serving (4 servings)
877 calories; 60 grams fat; 17 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 36 grams protein; 181 milligrams cholesterol; 468 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box. It will take about 40 minutes for the charcoal to reach the right temperature.
- Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.
- In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Remove from the heat and set aside.
- Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. During the last minute of cooking, brush the chops with the sauce. Cut into one chop to make sure it is cooked through and just lightly pink at the center. Remove from the grill and serve drizzled with any extra sauce.
Dining and Cooking