Join Susie Chatz-Anderson on a culinary journey through Mexico and South America, in A Bite of Latin America, R340, Human & Rousseau. It’s full of beautiful stories, images and recipes from each region adapted for the South African palate. Try her recipe for Drunken Pork Chops

­­INGREDIENTS

  • 800g pork chops (approximately 4 good-sized chops)
  • salt and freshly ground black pepper
  • 1-2t cayenne pepper
  • 30g butter
  • 2 large shallots or medium- sized onions, finely chopped
  • 2 medium cloves garlic, finely chopped
  • 1 cup white rum (use only white rum)
  • 1 cup fresh cream
  • 2T bottled, green peppercorns in brine, drained and rinsed very well
  • milk, if necessary

TO SERVE

  • rice or French fries

METHOD

  1. Season the chops with salt, pepper and cayenne pepper.
  2. Melt the butter in a pan and brown the chops on both sides. Remove from the pan and set aside.
  3. Add the shallots or onions and garlic to the pan and cook with the meat juices until the onions are translucent. Add the rum and raise the temperature, allowing the alcohol to boil off for 5 minutes.
  4. Reduce the heat, add the cream and well-rinsed peppercorns and adjust seasoning to taste.
  5. Return the chops to the pan and cook, covered, over low heat until the chops are fully cooked through. If the sauce becomes too thick, add a few tablespoons of milk.
  6. Serve with rice or French fries

COOK’S TIP Although the strong scent of rum that escapes as the alcohol cooks off may be off-putting, the mellow flavour after it has reduced and thickened is quite delectable. It’s essential to only use white rum.

Serves 3–6

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