Recipes

Black Barbecue Pork Chops with Thumbelina Carrots

1 Mins read
0
17
0
Share
Scroll to recipe
Share
Black Barbecue Pork Chops with Thumbelina Carrots

Black Barbecue Pork Chops with Thumbelina Carrots

amanda

Equipment

  • Grill Set - includes a griddle and charcoal or propane tank

  • Barbecue Smoker - offers slow-cooking at low temperatures for tender, flavorful meat

  • Charcoal Briquettes - essential for traditional charcoal grilling to maintain the barbecue taste

  • Grill Brushes and Scraper Set - used for cleaning your grill before cooking

  • Meat Thermometer - ensures that pork chops are cooked safely to perfection (145°F)

  • Heavy-Duty Barbecue Gloves - protects hands from heat and burns during food preparation

  • Grill Cover - keeps the grill clean and prevents weather damage when not in use

  • Stainless Steel Spatula Set (Heat Resistant) - versatile tool for flipping and serving on various types of cookware surfaces

  • Nonstick Griddle Plate or Cast Iron Skillet - suitable for grilling without sticking, if using indoors

  • Smoking Chips Packets (e.g., Applewood) - infuses a smoky flavor into the pork chops through indirect heat cooking methods like smoking or smoke-grilling

Ingredients

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon olive oil

  • 2 cups chopped onion (about 1/2 pound)

  • 7 garlic cloves, 5 chopped and 2 left whole, divided

  • 1 fresh jalapeño, finely chopped, including seeds

  • 1/4 cup raisins

  • 1/4 cup bourbon

  • 1/4 cup strong brewed coffee

  • 1/4 cup cola

  • 1/4 cup ketchup

  • 2 tablespoons soy sauce

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon molasses (preferably blackstrap)

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Korean black bean paste

  • 1 ounces bittersweet chocolate (60 to 70% cacao), chopped

  • 1 1/2 teaspoons dry mustard

  • 1 teaspoon ground allspice

  • 1 teaspoon cayenne

  • 1/2 teaspoon hot smoked paprika (pimentón picante)

  • 1 1/2 tablespoons fresh lime juice

  • 2 tablespoons Asian sesame oil

  • 6 (1 1/4-to 1 1/2-inch-thick) bone-in rib pork chops (about 4 pounds total), frenched if desired

  • 1 tablespoon vegetable oil

  • 3 tablespoons unsalted butter

  • 12 Thumbelina carrots or other baby carrots (2 bunches; about 1 pound), trimmed

  • 1/4 cup dry vermouth

  • 2 tablespoons fresh lemon juice

  • Kosher salt to taste

Instructions

1

Instruction 1

Heat butter and olive oil in a 4-to 5-quart pot over medium-low heat until foam subsides. Cook onion, chopped garlic, jalapeño, and raisins, covered, stirring occasionally, until onion begins to brown, 7 to 9 minutes.
2

Instruction 2

Add bourbon (use caution; alcohol may ignite) and boil, scraping up any brown bits, until most of liquid has evaporated, about 2 minutes. Stir in coffee, then boil until most of liquid has evaporated, 3 to 5 minutes. Repeat with cola.
3

Instruction 3

Add ketchup, soy sauce, vinegar, molasses, Worcestershire sauce, black bean paste, and chocolate and simmer, stirring occasionally, 5 minutes.
4

Instruction 4

Add spices and 1 teaspoon pepper and simmer over low heat, stirring occasionally, until very thick, about 10 minutes.
5

Instruction 5

Remove from heat and cool 15 minutes. Purée sauce in a blender with remaining 2 garlic cloves, lime juice, and sesame oil until smooth and thick.
6

Instruction 6

Rub 6 tablespoons sauce all over pork chops and marinate, chilled, in a large shallow baking dish at least 1 hour.
7

Instruction 7

Preheat oven to 350°F with rack in middle.
8

Instruction 8

Rub off excess marinade from chops with a paper towel. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops in 2 batches, turning once, about 2 minutes total.
9

Instruction 9

Transfer to a 4-sided sheet pan (reserve skillet) and roast chops in oven until an instant-read thermometer inserted into center of chops registers 148 to 150ºF for juicy pink meat, 20 to 25 minutes. Transfer to a cutting board and let rest while cooking carrots.
10

Instruction 10

Melt butter in reserved skillet over medium heat, then cook carrots, stirring occasionally, 2 minutes. Add vermouth and lemon juice and cook, covered, 2 minutes. Uncover and simmer until most of liquid has evaporated and carrots are tender, 4 to 5 minutes. Season with kosher salt and pepper. Halve carrots lengthwise, then return to pan and keep warm.
11

Instruction 11

Serve pork chops with carrots and remaining sauce on the side.
0
17
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *