I had these at a Trader Vic's restaurant in 1973. The were awesome then, and still good now!
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 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.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 111 | ||
Calories from Fat: 10 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.1mg | 0 % | |
Potassium 138.8mg | 4 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.9g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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