6 loin pork chops, about 1/2 lb. each
1 tbsp. vegetable oil
1 med. onion, chopped fine
2 to 3 tsp. light rum
3 tbsp. soy sauce
1/2 c. catsup
1 c. chicken broth
1 tsp. pepper

Trim chops of excess fat. Heat oil in large skillet that will hold all the chops and saute them on both sides until lightly browned. Remove and set aside. Saute the onions in the skillet until lightly browned; remove and set aside.

Deglaze the skillet with rum. Add soy sauce, catsup, chicken broth and pepper. Bring to a boil, stirring to mix. Add onion, then chops in one layer.

Don't overlap the chops. Cover and simmer gently until chops are tender, about 1 hour. Serve with plain white rice and Caribbean Cucumber Salad. Serves 6.