Drunken Pork Chops with Espresso Glaze

Ingredients

• 2 thick cut pork chops; bone-in or boneless
• 2 tbsp ground allspice
• 1 tbsp orange peel seasoning
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp ground coriander seed
• 2 tsp ground celery seed
• 2 tsp white pepper
• 1 cup rum
• 1/2 cup brown sugar
• 2 tbsp espresso powder
• 2 cup chicken stock
• 2 tbsp cornstarch
• 1/4 cup cold water
• 1 salt
• 1 vegetable oil; as needed

Instructions

1. Let pork marinate in 1/2 cup rum overnight, or for up to 48 hours.
2. Pat pork dry and season with dried spices.
3. Heat vegetable oil in a large saute pan.
4. Sear pork on both sides and remove from the pan.
5. Set pork on a baking tray and roast at 350 until pork reaches 145-155, until desired doneness.
6. Add rum.
7. CAUTION.
8. Rum will burn away.
9. Scrape the saute pan to release the fond.
10. When rum is nearly evaporated, add chicken stock.
11. Reduce by 1/2.
12. Add espresso and brown sugar.
13. Whisk.
14. Whisk cornstarch and water together in a bowl.
15. Add to saute pan while whisking.
16. Bring to a boil for two minutes.
17. Baste pork chops during last five minutes of cooking.
18. Variations; Maple, shallots, cilantro, cane sugar, honey, cream, butter, cinnamon