Serves: 4 SAUCE:
1 cup fresh orange juice
1 1/2 cups rum
1 habanero chile -- seeded and diced
Pinch kosher salt
4 bone-in center-cut pork chops 1" thick
In a blender or food processor, combine the orange juice, rum and habanero chile pepper and puree until smooth; set aside.
In a 1-inch skillet, heat oil until almost smoking. Season pork chops lightly on both sides and add them to the hot oil. Reduce heat to medium and sear 2-34 minutes, turn and sear 2-3 minutes. Pour in the sauce mixture, reduce heat to low, cover and simmer for 30 minutes.
Serve with hot cooked Saffron Rice, garnished with cilantro and orange slices.