You can use pork chops for this but I find that steaks are better if you can get them. This is a Caribbean style of recipe hence the addition of rum and allspice
2 large of 4 smaller pork chops or loin steaks
100 ml dark rum
2 garlic cloves chopped
200ml chicken stock
2 tsp sugar
1 tsp allspice
2 sweet potatoes peeled and diced
1 cup of peas
Salt and pepper
This is a quick and easy recipe for pork chops with a Carribbean twist. Place the sweet potato in a pan of boiling salted water and cook until tender, when ready drain, mash and add the peas and some butter. Keep warm until the pork is ready to serve.
For the pork, season with salt and pepper. Add some oil to a deep sided frying pan and put on a high heat before adding the pork. Depending on the thickness of the pork fry on each side for 3-5 mins until they are well browned and seared. In the meantime add the sugar and allspice to the chicken stock and mix well, add the rum to the pan and allow the alcohol to burn off before adding the chicken stock.
Cook the pork in the sauce and let it reduce to a thick glaze, turning the chops regulary to coat them in the sauce and ensure they are cooked evenly. When the sauce is reduced to the tickness of double cream serve with the sweet poatato.