A real hot and tangy pork chop that’s not for the faint of heart. Be careful with this dish if you’re not a big fan of spicy!
Original recipe makes 4 servings
Ingredients
1 (6 ounce) can frozen orange juice concentrate, thawed
1 1/2 cups rum
1 habanero pepper, seeded
4 thick cut boneless pork chops, butterflied
2 tablespoons olive oil
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PREP
20 mins
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COOK
1 hr
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READY IN
1 hr 20 mins
Directions
- In a blender or food processor, combine the orange juice, rum and habanero chile pepper and puree until smooth; set aside.
- In a large skillet over medium high heat, saute the pork chops in the oil for 5 minutes per side, or until well browned.
- Pour in the orange juice mixture, reduce heat to low, cover and simmer for 30 minutes. Flip chops over and simmer for 30 more minutes.
Nutrition
Calories: 459 kcal
Carbohydrates: 20.4 g
Cholesterol: 65 mg
Fat: 10.6 g
Fiber: 0.5 g
Protein: 21.7 g
Sodium: 58 mg