Double-Cut Pork Chops with Butter Rum-Raisin Sauce
Serve with roasted beets or steamed baby carrots and white and wild rice blend, prepared to package directions alongside.
- 4 double-cut pork chops
- 4 large cloves garlic, peeled and halved
- 2 tablespoons freshly chopped rosemary
- 2 teaspoons fennel seeds
- 1 tablespoons orange or lemon zest
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 cup dry white wine
- 4 tablespoons butter
- 2 shallots, finely chopped
- 1 cup loosely packed golden raisins
- 1/2 cup spiced rum
- 1 cup chicken stock
- 1/3 cup pine nuts
- 1/4 cup flat-leaf parsley, packed
Yields: Serves 4
Preheat oven to 375°F.
Pat chops dry and cut 2 slits in each chop near the bone. Nestle the halved garlic pieces into each slit. Rub chops with a combination of the rosemary, fennel, citrus zest and lots of salt and pepper.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add chops and brown 2-3 minutes on each side. Transfer to oven and roast 12-15 minutes. Deglaze the pan with white wine and let meat rest a few minutes before carving.
Meanwhile, melt butter in a small saucepot over medium heat. Add shallots and soften, 3-4 minutes. Stir in raisins then take pot off heat. Add rum and return pot to heat. Reduce 2 minutes at a low simmer. Add stock and simmer 7-8 minutes more.
Toast the pine nuts while the raisins soften. When the nuts are golden brown, stir the nuts and parsley into the sauce and turn off heat. Sauce should be very thick, like a warm relish.
Serve chops with pan drippings and lots of rum raisins.
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