Pork Chop deglazed with Flor de Cana Rum

Just a simple dinner of Pork Chops with roasted rosemary garlic potatoes and steamed Broccoli. Don't forget the whole head of garlic to smear on everything. Chuck always has to deglaze the pan with the Flor de Cana Rum from Nicaragua. It really does have a great taste. He uses the 4 year old for cooking and the 7 year old for drinking.

For 2 people.

2 Pork Chops

1 large onion

one whole head of garlic

5 or 6 cloves of garlic

Rum about 2 oz.

Salt and Pepper

Olive Oil

Put small amount of Olive Oil in medium size fry pan. Heat the oil and add the onions. Cook over medium low heat until the onion starts to brown. Add the seasoned Pork Chops and brown on each side. When almost finished add the Rum. Let it steam for a minute or two with the lid on. It will make a bit of sauce.

For the potatoes:

Add oil to the skillet, just a small amount to cover the bottom, and add the quartered potatoes, sea salt, pepper and the 5 or 6 garlic cloves, turn to coat. Put the whole head of garlic off to the side, put a small drizzle of olive oil on top. The whole head will turn out soft and the garlic cloves will become crisp and chewy. Love both ways. Let cook until browned, about 45 minutes to 1 hour at 360 degrees. So for sure start your potatoes first. Enjoy your meal made at home.