What is Rumberry? Rum and Strawberry Preserve. . . it’s amazing!
As I have said in many of my articles, I am a broke chef. I cook with what’s around and it’s caused a few terrible dishes to be made, but %90 of the time these weird combinations yield the best results and innovative flavors. This is no exception, and yes there’s liqour in it! Enjoy this with a Sangria or a fruitier Red Wine.
My measurements for this are not precise, as I eyeballed it and yes a blender or food processor are necessary, and another note. These cuts of Pork chop tend to have a side layer of fat, I cut it most of the way off so there’s only a thin layer on the outside. The thin layer will help keep the meat juicy as the fat cooks.
- 2 Tbsp Garlic Aoili Mustard or Spicy Brown Mustard
- 3 Tbsp Strawberry Jam or Preserve
- 1 Heaping Tbsp Chipotle in Adobe (Canned is preferred)
- 1 or 2 Tbsp Olive Oil
- 2 Shots of Spiced Rum
- 1 Large clove of Garlic
- 3 Thick Boneless Pork Chops
- 1 Tsp Salt (per chop)
- 1 Tsp Black Pepper (per chop)
- In the food processor put in the mustard, strawberry and chipotle
- Turn it on and slowly drizzle in the Olive Oil, the color will lighten a little
- Cut the Garlic into 4 or 5 chunks and toss those in the processor. Your marinade might be a little thick at this point but don’t worry about that
- Turn on the processor again and slowly add in the Rum
- Pour the sauce all over the pork in a ziplock bag and put them in the fridge for about 30 minutes
- Pull out the chops and let them sit out for about 15 minutes to bring them closer to room temperature
- Drip your chops on a drying rack, if you don’t have one just rub the marinade off with a paper towel and place the dried chops on a plate
- Sprinkle your chops with salt and pepper
- Get a small pot and pour in your sauce, put a lid on it and turn it up to medium high, when it comes to a boil reduce to a simmer for 10 minutes
- Get a pan up to med-high heat, add 1 tbsp Olive Oil
- Sear the meat on both sides, 3-4 minutes per side (Check the temperature if it’s at 155 you’re fine it’ll cook out of the pan a few minutes)
- Remove from heat
- Spoon sauce over the pork
- *Extra Step* Squeeze the juice of a slice of lime over the sauce and sprinkle with cilantro
I hope you enjoy this as much as I did, it would be incredible chopped up and put in tacos or a variety of other applications. This should satisfy all your teeth, the sweet, the savory, and the spicy!