Trader Vic's Hawaiian Pork Chops
1/4 cup butter, softened
1 1/2 teaspoon salt
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper, freshly ground
4 double thick pork chops, well trimmed
2 cups onions, finely chopped
2/3 cup light rum
1/2 cup freshly chopped pineapple or drained canned crushed pineapple
Stir together the butter, salt, mustard, ginger and pepper to form a paste; rub over surfaces of chops.
In a heavy frying pan over medium heat, brown chops well on both sides; remove from frying pan.
Add onion to frying pan and saute until well browned.
Return chops to pan, top with the onions and add rum.
Cover tightly and bake in 325 F. oven until meat is very tender (about 1-1/2 hours).
If necessary, add more rum to keep moist. Put chops on warm serving platter or plates.
Stir pineapple into the juices and onions remaining in the pan and heat through.
Spoon this over the chops and garnish with watercress.