INGREDIENTS:6 oz. pork porterhouse or T-loin chop
4 green apples, peeled and sliced
1 tsp. clove
1 tsp. cinnamon
1 tsp. nutmeg
1 Tbsp. brown sugar
2 lbs. butter, softened
1 tsp. cracked pepper
1 tsp. salt
1 cup dark rum
for garnish, grilled asparagus DIRECTIONS:In saute pan, add 1 Tbsp. softened butter, brown sugar and green apples and cook for 1 minute. Add rest of spices and continue to cook for 1 more minute. Deglaze with dark rum and set aside to cool. When cool, add to remainder of softened butter and mix together, then refrigerate.
Grill pork chops to desired doneness, top with apple rum butter, and garnish with grilled asparagus. SERVINGS: From:Exeuctive chef Anthony Lamas, Jicama, Louisville, Kentucky PHOTO CREDIT:Photo Credit: JICAMA
