August 22, 2003 recipe from Chef Chris Manning:

Honey Rum Pork Chops with Blue Cheese & Cashews

¼ cup orange juice
Juice of ½ of a lime
Juice of ½ of a lemon
¼ cup of honey
¼ cup rum (dark rum is best)
¼ cup soya sauce
1 tbsp. Dijon mustard
1 tsp. Chopped garlic
1 tsp. Ground black pepper
A pinch of cinnamon (ground)
Pinch of ground ginger
1 tbsp Olive Oil
4 - 4 oz. boneless pork loin chops
4 tbsp. Crumbled blue cheese
4 tbsp. Coarse chopped cashews
2 – 3 oz. bisquits, halved

Combine the first twelve ingredients in a 2 qt. Mixing bowl and blend well. Add the chops and marinate for 24 hours. Grill the chops; basting with the marinade every few minutes.

Grill until the desired temperature has been achieved and place each medallion on a halved bisquit. Top with the blue cheese and cashews.

At this point, everything is optional – but what I suggest is to garnish with pineapple juices and drizzle the plates with honey and a splash of rum.

Recipe serves 4.