This dish should be served with a fire extinguisher for your mouth, but if you crave hot and spicy this untamed sauce of orange juice, rum and habanera chile pepper should do the trick.
INGREDIENTS (for 4 servings):
- 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
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.