Pork Chops With Rum Cream Sauce

When Larry and I visited Bella La Crema Bella La Crema, one of the butters we really liked a lot was the Morello Rum Melody Butter, but we forgot to select that when we made our purchases. Oh Darn! That just meant I had to back again. 🙂 🙂 🙂 Not only did I pick up the Morello Rum Melody butter, but I also came home with a couple more delectable butters too. This means more butter creations from me to you coming your way soon. 🙂

The Morello Rum Melody butter is flavored with rum, cinnamon, nutmeg, lemon zest, sugar and molasses. It’s like a hot buttered rum in a tin. (But a hot buttered rum, using this butter would also be perfect for a cold, blustery day too. Just a thought. 🙂 ) I highlighted and enhanced those flavors with my pork chops, both in the marinade and in the sauce too. My sauce also included apples, red bell peppers and onions.

Marinating the pork chops was the first step. I coated the pork chops with cinnamon, nutmeg, lemon zest, rum and a little lavender vinegar for about four hours before searing and cooking them. This would work for chicken too.

When I was ready to cook everything, I seared the pork chops first, to give them a nice crust, then covered them with foil and added some sauce and a little water to the pan to continue cooking them until they were done, with the internal temperature at 145* F or 63*C. Sear the pork chops for about 3-4 minutes per side or until a nice crust is formed to coat the chops completely. You might think they were burnt, but trust me, they were not. They came out just perfect, and very moist and tender. 🙂

Rum Cream Sauce

Apples and onions are perfect companions for pork, so I sliced them thinly, along with some red pepper strips, and added a dash of lemon juice to the apples, a little more cinnamon, nutmeg, lemon zest, salt & fresh ground black pepper.

After searing the pork in butter and olive oil, cook the apple mixture in the same pan, and add about 1/2 cup of spiced rum too, for more flavor and to deglaze the pan. I got some great flambe action going on this dish.

I CANNOT stress this enough, when flambeing something, be VERY, VERY careful and cautious. The flames die down after about a minute, but they are very intense while burning.

After the flames die down, cook the apple mixture for an additional 5 or so minutes before adding about 1/2-3/4 cup of heavy whipping cream. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 5-10 minutes, stirring frequently. You want the liquid to reduce by about half before adding the butter to finish the sauce.

Add the Morello Rum melody butter right at the finish and then incorporate it thoroughly into the sauce. Serve immediately, while hot. Finishing cream sauces with butter is a French culinary term called monter au beurre (“mounting with butter”), is the secret to achieving a glossy, velvety, and rich sauce. It involves whisking cold, cubed butter into a hot, reduced cream sauce just before serving to emulsify it, adding a luxurious sheen and body. No cream sauce is complete without adding butter for the finish. 🙂

Generously top the pork with the rum cream sauce, along with the apples, onions and peppers and enjoy. OMG!!!!! It was decadently rich and delicious. And don’t worry, I made sure to remove ALL the calories too. 🙂 I made the whole meal decadently creamy and rich, and served scalloped potatoes and steamed green beans and warmed bread, with a glass or two of a cool, crisp white wine. The acidity in white wines helps cut the fat from rich and creamy sauces. I mean if you are going to splurge, you might as well go all in, right?! C’est si bon! Delicieux!

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.