Photo: Glazed Double-Cut Pork Chops Recipe
Directions
Serve with Smoky Corn on the Cob.
Ingredients
For the Pork:
- Kosher salt
- 1/4 cup coarsely ground black pepper
- 2 tablespoons packed dark brown sugar
- 2 teaspoons smoked paprika
- 4 double-cut bone-in pork loin chops (about 1 pound each)
- Vegetable oil, for the grill
For the Sauce:
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 cup apple cider vinegar
- 3/4 cup packed dark brown sugar
- 1 1/2 cups ketchup
- 1 1/4 cups apple juice
- 1 cup maple syrup
- 1/2 cup bourbon
- 1/2 cup prunes
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground
- black pepper
Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.
Photograph by Con Poulos
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By Flafreckles
Fort Lauderdale, FL
on December 24, 2011
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There is nothing better than a thick cut delicious pork chop off the grill. The sauce was excellent AND we had plenty left over for chicken the next night. Husband loved this one. I'll definitely be making it again!
By izroman_12486795
Jersey City, 70
on November 14, 2011
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That glaze is simply AMAZING... I didn't use all that pepper in the rub and I didn't have apple cider vinegar just regular white wine vinegar but it was AMAZING... Don't pass this recipe by.
By mizjmassie
on August 19, 2011
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For the person asking about the pepper, just think of it as 1 1/2 tsp of pepper on each side of the chop. I like spicy and I still didn't find these too spicy, but rather well seasoned. Look, BYOC (Be Your Own Chef and if you think that 1 1/2 tsp per side is too much, then use less. Recipes are guides, but can be altered to your taste. Baking is different because it is an exact science. Since I don't like cilantro, I skip it in recipes. As far as the prunes are concerned, just think of them as dried plumz instead. I hate prunes, but I do like plums so I tell myself that it's just dried and I use them. I wanted to know what this recipe would taste like with them and I guess they go well because the dish is so good. I hope this helps with your questions. Next time I may skip them to see if it makes a difference. Always follow your gut with recipes because sometimes there are errors.
Read all 16 reviews