Peppercorn-Crusted Pork Chops
8 oz Copperwood pork chops
1/4 cup white rum
1 tbsp white peppercorn (coarsely ground)
1 tsp vegetable oil
Salt to taste
Drench pork chops in white rum for approximately 10 minutes. Remove from rum and pat dry.
Season with peppercorn and salt and brush lightly with vegetable oil.
Heat cast-iron skillet and sear the pork chops until golden brown on each side.
Preheat oven to broil, remove meat from stove-top and place in oven for approximately seven minutes.
Remove from oven and allow meat to rest for three minutes before serving with your choice of side.
Chef: Oji Jaja
Photography: Dwayne Watkins - Team DWP Studios