Trader Vic's Hawaiian Pork Chops

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Rum, ginger, and pineapple bring a full spectrum of island flavor to these simple, baked pork chops.

photo of Trader Vic's Hawaiian Pork Chops

serves/makes:

ready in:
1-2 hrs

2 reviews

ingredients

1/4 cup butter, softened
1 1/2 teaspoon salt
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper, freshly ground
4 double thick pork chops, well trimmed
2 cups onions, finely chopped
2/3 cup light rum
1/2 cup freshly chopped pineapple or drained canned crushed pineapple
watercress sprigs

directions

Stir together the butter, salt, mustard, ginger and pepper to form a paste; rub over surfaces of chops.

In a heavy frying pan over medium heat, brown chops well on both sides; remove from frying pan.

Add onion to frying pan and saute until well browned. Return chops to pan, top with the onions and add rum.

Cover tightly and bake in 325 degrees F. oven until meat is very tender (about 1-1/2 hours). If necessary, add more rum to keep moist.

Put chops on warm serving platter or plates. Stir pineapple into the juices and onions remaining in the pan and heat through. Spoon this over the chops and garnish with watercress.

added by

Kelli

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Molly McButtah REVIEW:
November 4, 2013

The chops were delicious! The ginger rub was really good on the pork and nothing about it was bland. I'm not sure how @Annie was able to cook double thick pork chops in only 1/3 cup of rum. I had to add more and I used the 2/3 cup stated. If the chops aren't crowded in the pan they aren't swimming in rum.
annie REVIEW:
December 26, 2006

bland to the 'nth' degree so don't make it if you want flavor! I used only 1/3 cup of rum & it was still to much liquid. Served it on Christmas day & it was a flop. Sorry but true.

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