I originally wanted to braise these chops in Bourbon but hubby told me, “Oh no, you’re not going to use my Woodford Reserve. I paid $40 for that bottle.” WELL!!! I should have said, “then stay off my chops!” Ah! But I have some more (Myers’s) Rum. So Rum it is! The funny thing is, he was still talking about the pork chops the next day. And I was so over the Bourbon…
I was a little worried when I used the rum. The alcohol smell was a lot stronger than I thought. It literally took me about 10 minutes or so to let the alcohol simmer off so that my chops would be completely alcohol free. I have teenagers and I don’t want them telling their friends, “Oh my mom made some pork chops and the rum was good!” Yeah I definitely don’t want to get the looks and be the talk of the neighborhood all because of my cooking.
So here goes the recipe…
Prep & Cook Time: 1 hr
You will need: Large oven safe skillet with lid
4 Bone in Center Cut or Loin Chops
1 large Vidalia Onion, sliced
3-4 celery ribs, chopped
3/4 cup low sodium chicken broth
1/2 cup rum (you can use bourbon too)
3 tbsp olive oil
1 tbsp dried sage
3-4 sprigs of fresh thyme
1. Prepare Pork Chops. Rinse and pat dry with paper towel. Season each side with salt and pepper. Heat olive oil in oven safe skillet over medium high heat. Brown each side of chops, 4-6 minutes per side. Once chops are done, transfer to a plate. Add sliced onion and celery to skillet and stir until onion is translucent and celery is still crisp. Remove onion and celery, transfer to a bowl.
2. Prepare for braising. Pre-heat oven to 350 degrees. Remove hot skillet from heat and de-glaze with rum. Add chicken broth, thyme and sage, and return to heat, until it boils. Lower heat and let it simmer until alcohol fragrance is gone, about 10 minutes or more.
3. Braise. Once alcohol fragrance is gone, return pork chops and any liquid that accumulated in skillet. Cover and transfer to oven and cook for 30 minutes, turning chops halfway through braising cycle. Once cooked, arrange on a platter and garnish with sliced celery and onion on top.
I served this dish with a very simple Rice Pilaf.
Enjoy this SARAPLICIOUS! dish.