Focus on food: July 25, 2006

Calypso Garlic Pork

The following recipe is from our Westport Cooks Archives and one of our previous classes held by Michael Frady. You can use this recipe and add your own style as you make your Calypso Garlic Pork. Dave, Mike, or Andy will be happy to help you select a nice cut of fresh pork from our Meat Department. If you have any questions, please call us at 508-636-3348.

Ingredients:
• 1/2 cup garlic puree
• 1 cup fresh lime juice
• 1 cup white cider vinegar, white wine may be substituted
• 1/4 cup dark rum
• 1 each hot chili peppers
• 1 large onion, chopped
• 2 tablespoons thyme
•1 tablespoon cumin
• 4 pounds pork chops
• 1/4 cup dark brown sugar
• 6 tablespoons vegetable oil

Directions:
1. Put all ingredients (except the pork and 1/2 the oil) in a blender or food processor and puree.
2. Arrange pork chops in a deep glass baking dish, pouring the puree over them. Marinate at least 36 hours for best flavor and tenderness.
3. Preheat oven to 350°.
4. Remove chops from marinade. Drain chops. in saucepan, begin simmering marinade. Clean glass dish for reuse.
5. In a heated frying pan, add remaining oil and brown chops on both sides. Arrange chops in glass dish and pour simmering marinade over.
6. Continue cooking in oven for 25 minutes.