We had left over Rum Infused Coconut Pineapple and left over rum that was used to infuse the pineapple. Those ingredients led to this meal
Ingredients
Pork Chops
Flour to dredge pork chops
Pineapple Rum
2 T B&Gerk&Mesquite
Coconut Pineapple Salsa
Chopped left over infused coconut pineapple
1 red pepper chopped
Juice from 3 limes/2T Lime Juice
¼ of a Finely chopped red onion
B&G to taste
Chopped jalapeño
2 T chopped cilantro
Dredge Porkchops in flour. Sprinkle B&Gerk&Mesquite over them.
Mix Salsa Ingredients together in a bowl.
In a large pan or on the griddle, cook the first side of the pork chop. On the flip, add ¼ cup pineapple rum. After it has cooked for a couple of minutes, cover the pork chops in the salsa. Pour another ¼ cup pineapple rum over the pork chops.
Remove from heat and serve.
