Serves 4
- pork chops 4
- salt and pepper to season
- dark rum 4 tbsp
- molasses or honey 2 tbsp
- hot mustard sauce (kasundhi) 1 tbsp
- garlic cloves 2, crushed
- nutmeg a grating
- thyme leaves 2 tsp
- fresh pineapple juice 200ml
- sweet potatoes baked, to serve
- chunky cucumber salad to serve
Season the pork chops. Mix all the remaining ingredients together in a sealable plastic bag and add the chops. Make sure they are thoroughly covered by the marinade and then chill for at least 2 hours or overnight.
Heat the barbecue. Shake any excess marinade off the chops and tip all the marinade into a pan. Bring to a boil and simmer until the mixture starts to look shiny. Barbecue the chops for 10 minutes on each side, basting with extra sauce if you like. Serve with the extra sauce to spoon over, baked sweet potatoes and cucumber salad.