Liter. Heat the oil in a frying pan. Pour in the onions and fry for 10 min until soft. Add garlic, ginger, chilies, thyme and new spice and fry for another 2 min. Fold in rum, lime zest, red bell pepper sauce and juice.
Cook the mixture to a thick paste. Season with salt and pepper and cool. Cover both sides of the chops with the paste. Place in a shallow baking dish with the lid on to cool for one night.
Preheat the oven to 190 degrees (170 degrees convection oven). Place the chops on a roasting rack over the grease pan and cook for half an hour until tender. Bring to the table garnished with fresh thyme, red chilies and lime wedges.
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