Popular
Latest From the Show
Double-Cut Pork Chops with Butter Rum-Raisin Sauce
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 4 double-cut pork chops
- 4 large cloves garlic, peeled and halved
- 2 tablespoons freshly chopped rosemary
- 2 teaspoons fennel seeds
- 1 tablespoons orange or lemon zest
- Salt and pepper
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 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
Yield
Serves: 4
Preparation
Preheat oven to 375F.
Pat chops dry and cut 2 slits in each chop near the bone. Nestle the halved garlic pieces into each slit. Rub chops with a combination of the rosemary, fennel, citrus zest and lots of salt and pepper.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add chops and brown 2-3 minutes on each side. Transfer to oven and roast 12-15 minutes. Deglaze the pan with white wine and let meat rest a few minutes before carving.
Meanwhile, melt butter in a small saucepot over medium heat. Add shallots and soften, 3-4 minutes. Stir in raisins then take pot off heat. Add rum and return pot to heat. Reduce 2 minutes at a low simmer. Add stock and simmer 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 heat. Sauce should be very thick, like a warm relish.
Serve chops with pan drippings and lots of rum raisins.