2 tablespoons brown sugar
1 cup rum
2 tablespoons cornstarch
1 cup water
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 (3 pound) whole, boneless pork chop
1/2 cup water
1/8 teaspoon pepper
1/8 teaspoon brown sugar
1 dash vanilla extract
1 egg
1/8 teaspoon cream of tartar
1/2 teaspoon lemon zest
1/2 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans
In a large pot over medium heat, combine brown sugar, rum, cornstarch, and 1 cup water. Bring to a boil, stirring. Boil for 2 minutes, or until mixture is thickened. Stir in salt, nutmeg, and brown sugar, and boil again. Reduce heat to medium-low, cover, and simmer for 1 minute, stirring occasionally. Stir in pepper, brown sugar, vanilla, egg, cream of tartar, lemon zest, and cornstarch. Bring to a simmer, stirring occasionally, for 1 minute.
Stir into sauce, and cook over medium heat for 1 minute. Allow to cool for 5 minutes. Strain from sauce, reserving juice.
Combine pecans and brown sugar mixture into a large bowl. Pour over chops. Heat through. Serve.