Serve with Smoky Corn on the Cob.
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