Liturgical Year : Recipes : St. Iago Pork Chops

Catholic Recipe: St. Iago Pork Chops

INGREDIENTS

6 pork loin chops, thick, 1/2 lb. each
1 Tablespoon olive oil
1 onion, finely chopped
2 Tablespoons, rum, light
3 Tablespoons, soy sauce
1/2 cup tomato ketchup
1 cup chicken stock
1 teaspoon pepper, freshly ground
2 cups rice, cooked

Details

Serves: 6

Prep Time: 1 1/2 hours

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 11+

Origin: Jamaica

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Food Categories (2)

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Feasts (1)

From Cooking with the Saints we find a recipe from Jamaica to honor St. James. This is an easily prepared dinner with Caribbean flavor.

DIRECTIONS

Trim fat from the chops. Heat the oil in a large frying pan that can hold all the chops comfortably. Sauté chops on both sides until lightly browned. Remove and set aside.

In the remaining oil sauté the onion until lightly browned. Remove onion and set aside. Discard any leftover fat. Pour the rum into the pan and scrape off any brown bits. Add soy sauce, ketchup, chicken stock and pepper and bring to a boil while stirring throughly to blend the ingredients. Add the onion and the chops. The chops should be close together but not overlapping.

Cover and simmer gently until the chops are tender, about 1 hour. If the sauce becomes too thick, add more stock or water.

Put 1 pork chop on a plate and heap 3 or 4 tablespoons of the hot cooked rice on top. Pour a little bit of sauce over the rice, some more around the meat and serve.