This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at




4 lean, meaty, thick pork chops
Salt, Pepper
1/3 cup raisins
1/3 cup rum
1/4 of an 8-ounce brick of cream cheese
1/2 cup bread crumbs
1/2 teaspoon each pepper, crumbled thyme
1 cup rice
2 cups water

Cut a slit in each pork chop. Sprinkle chops with salt and pepper. Warm the rum, pour over raisins and let steep 15 to 30 minutes. Drain raisins, saving any rum that's left.

With a fork combine cream cheese, bread crumbs, pepper and thyme. Stir in raisins. Stuff pork chops and close with toothpicks. Sear chops on both sides in a hot skillet, then stir rice into pan drippings around the chops. Add water and any remaining rum. Cover and cook low-medium heat 30 minutes or until rice is tender and until pork tests done (160 degrees).  Serves 4.

See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at 

Any other ideas? E-mail  and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter  

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