Prep 10 mins
Cook 45 mins
This recipe was inspired by a few "found" recipes, and some common sense as to what works well together. For example, none of the recipes had rum or sage. The combination of flavours is deep yet subtle, and is an amazing accompaniment to pork. Perfect for company, or a weeknight dinner.
- 6 boneless pork chops, 1-inch thick
- 3⁄4 cup orange juice (from 2 oranges)
- 1 tablespoon orange zest, grated
- 1⁄4 cup dark rum
- 2 tablespoons honey
- 1⁄2 cup ketchup
- 2 tablespoons balsamic vinegar
- 2 tablespoons onions, grated
- 1 1⁄2 teaspoons sage, dried (1 tbsp (or more)
- 1 teaspoon red pepper flakes (or to taste)
- 1 teaspoon salt
- 2 teaspoons cracked black pepper
- Preheat oven to 350°F Whisk together all ingredients, except pork, in a bowl and set aside. While the flavours blend in the sauce, pan fry the pork pieces, two at a time, in a little olive oil. More fat will come out of the pork as they brown. Season both sides with a little salt and pepper. Cook long enough to form a good, seared crust on both sides. They will not be cooked through.
- Place pork in one layer in an oven-proof baking dish and pour the sauce over the meat. Bake for 30-45 minutes or until 160°F.
- Let pork rest for 5 minutes, keeping warm. Meanwhile, pour cooking liquid from pork into a saucepan and reduce over high heat to about half, until slightly thickened. This should take 5 minutes. Pour reduction over pork and serve.