How to make it

  • Mix the lime juice, soy sauce, rum, garlic and ginger in a large zipper topped bag. Add pork chops that have been pounded slightly.
  • Massage and marinate for 24 hours.
  • Drain chops and pat dry.
  • dredge the chops in seasoned flour. (1 1/3 cups of flour-2 tsp adodo and 1 tsp of pepper)
  • Boil reserved marinade until reduced by 2/3. Can be used as a dipping sauce.
  • Heat oil in cast iron skillet.
  • Fry the dredged pork chops in hot butter/oil about 4 minutes first side and 3 minutes second side. You want them nice and golden brown.
  • Put on platter and scatter with scallions. Dipping sauce on side.

Reviews & Comments 2

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  • wowme 9 years ago
    Don't know about the pork yet..but my dad died a month ago...100 years old and he ate mashed carrots everyday of his life for as long as I can remember
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  • dancegypsy67 10 years ago
    Nice creation!
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