4 pork chops
2 tbsp molasses
1 tbsp dark rum 4 tbsp
2 tsp garlic infused oil
a grating nutmeg
thyme leaves picked to make 2 tsp
200ml pineapple juice
baby spinach leaves
Season the pork chops. Mix all the remaining ingredients together in a heavy-duty sealable plastic bag or plastic box and add the chops.
Make sure they are thoroughly covered by the marinade and then chill for at least 2 hours or overnight.
Heat the barbecue or a griddle pan.
Shake any excess marinade off the chops and tip all the marinade into a pan.
Bring to a boil and simmer until the mixture starts to look a bit shiny.
Griddle or barbecue the chops for 3-4 minutes on each side or until just cooked through, basting with extra sauce if you like, then serve alongside the noodle and spinach.
Recipe adapted from: Good Food