Dizzy Pork Chops
Ingredients:
- 8 Center Cut Pork Chops, ½ inch thick
- ¼ C. Olive Oil
- 1 tsp. Sea Salt
- ¼ tsp. Black Pepper
- 1- 10 ½ oz. Can Cream of Tomato Soup
- ½ C. Dark Rum
- ¼ C. Sweet Sherry
- 1 Red Bell Pepper, sliced thin
- 1 Yellow Bell Pepper, sliced thin
- 2 Medium White Onions, sliced thin
- 2 Beef Bouillon Cubes
Directions:
- Brown pork chops in the olive oil, drain any fat.
- Add seasonings, soup, rum and sherry and stir until well-blended.
- Cover skillet and cook over low heat for about 30 minutes.
- Uncover and add the bell peppers, onions and bouillon cubes.
- Stir till mixed well and cover pan and cook for an additional 15 minutes or until pork chops are tender. Serves 6-8.
Sweet Potatoes in Orange Cups
Ingredients:
- 6 Large Oranges
- 5 Large Sweet Potatoes
- ¼ C. Half & Half
- 1 Tbsp. Butter, melted
- 6 Tbsp. Brown Sugar
- 3 oz. Gold/Dark Rum
- 2 Tbsp. for marmalade
- ½ tsp. Sea Salt
- ½ tsp. Allspice
- ½ tsp. Cinnamon
- Orange Marmalade
- ¼ C. Almonds, chopped
- ¼ C. Pecans, chopped
- ¼ C. Crystalized Ginger, chopped
Directions:
- Boil and peel the sweet potatoes. While potatoes are boiling, cut oranges in half with sharp knife.
- Remove pulp to form orange cups. Once potatoes are boiled and peeled, add half & half to moisten the potatoes.
- Mash the potatoes and add butter, brown sugar, rum and seasonings.
- Whip mixture until light. Fill orange cups with mixture, about ¾ of the way.
- Combine orange marmalade with the 2 tablespoons of rum and spread over sweet potatoes.
- Mix the almonds and pecans together and sprinkle on top of the marmalade.
- Sprinkle ginger pieces on top. Bake at 400°F until edges of orange cups begin to brown.
