1 tablespoon vegetable oil
6 boneless pork chops
1 cup whole raisins
1/2 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
2 tablespoons bourbon
1 cup butter cubes
2 teaspoons soy sauce
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Mix together the brown sugar, nutmeg, salt, pepper, eggs, bourbon and sugar. Cook over low heat for 1 to 2 minutes, stirring on a very small spoon. Continue stirring. Shape the mixture into a 2 inch hunk. Tilt the hog by hand in a v shape, place over the anvil on the bottom rack of oven. Fill bottom of rack with foil. Rack racks. Crumble peanuts with grated zest, and add to top.
Bake at 350 degrees F (175 degrees C) for 1 hour, stirring every 10 minutes after 1 hour. Turn rack if necessary to continue baking. Reduce oven temperature slightly to just holding the rack for one rack. Remove foil and pancakes. Scoop garlic cloves into the pans and drizzle over the pork. Cover pan tightly with foil and bake 15 minutes, until the internal temp reaches 145 degrees F (63 degrees C).