- 4 double-cut pork chops
- 4 large cloves garlic, peeled and halved
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons fennel seeds
- 1 tablespoon orange or lemon zest
- Salt and pepper
- 2 tablespoons extra virgin olive oil (EVOO)
- 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
Pre-heat the oven to 375°F.
Pat the chops dry and cut two slits in each chop near the bone. Nestle the halved garlic pieces into each slit. Rub the chops with a combination of the rosemary, fennel, citrus zest and lots of salt and pepper.
Heat a large, ovensafe skillet over medium-high heat with the EVOO, two turns of the pan. Add the chops and brown for 2-3 minutes on each side. Transfer to the oven and roast for 12-15 minutes. Deglaze the pan with white wine and let the meat rest a few minutes before carving.
Meanwhile, melt the butter in a small saucepot over medium heat. Add the shallots and soften, 3-4 minutes. Stir in the raisins, then take the pot off the heat. Add the rum and return the pot to the heat. Reduce for 2 minutes at a low simmer. Add the stock and simmer for 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 the heat. The sauce should be very thick, like a warm relish.
Serve the chops with the pan drippings and lots of rum-raisin sauce. Steamed baby carrots and a white and wild rice blend work well alongside.