Glazed Double-Cut Pork Chops

Glazed Double-Cut Pork Chops is a main course that serves 4. One serving contains 1640 calories, 101g of protein, and 57g of fat. For $12.07 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. A mixture of ketchup, apple juice, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. 10 people have tried and liked this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes include Double Thick-Cut Pork Chops, Juniper-Brined Double-Cut Pork Chops, and Double-Cut Pork Chops with Garlic Butter.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 65 minutes

 

Ingredients:

1 cup apple cider vinegar

1 1/4 cups apple juice

1/2 cup bourbon

1/4 teaspoon cayenne pepper

3/4 cup packed dark brown sugar

2 tablespoons packed dark brown sugar

1/4 cup coarsely ground black pepper

1 1/2 cups ketchup

Kosher salt

Kosher salt and freshly ground black pepper

1 cup maple syrup

2 cups diced onions

4 double-cut bone-in pork loin chops (about 1 pound each)

1/2 cup prunes

2 teaspoons smoked paprika

4 tablespoons unsalted butter

Vegetable oil, for the grill

1/4 cup Worcestershire sauce

Equipment:

plastic wrap

bowl

sauce pan

immersion blender

blender

grill

kitchen thermometer

cutting board

aluminum foil

Cooking instruction summary:

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 and Smoky Corn on the Cob. Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes. Photograph by Con Poulos

 

Step by step:

Prepare the pork

1. 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.

2. 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.

3. 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.

4. Preheat a grill to medium.

5. 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.

6. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes.

7. Serve with more sauce and Smoky Corn on the Cob.

8. Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

9. Photograph by Con Poulos


Nutrition Information:

Quickview
1677k Calories
102g Protein
57g Total Fat
168g Carbs
35% Health Score
Limit These
Calories
1677k
84%

Fat
57g
89%

  Saturated Fat
30g
188%

Carbohydrates
168g
56%

  Sugar
134g
150%

Cholesterol
334mg
111%

Sodium
1625mg
71%

Alcohol
10g
56%

Get Enough Of These
Protein
102g
204%

Selenium
152µg
218%

Manganese
4mg
214%

Vitamin B1
3mg
212%

Vitamin B3
38mg
193%

Vitamin B6
3mg
184%

Vitamin B2
2mg
127%

Phosphorus
1142mg
114%

Potassium
2980mg
85%

Zinc
8mg
56%

Magnesium
206mg
52%

Vitamin K
45µg
43%

Vitamin B12
2µg
40%

Vitamin B5
3mg
39%

Copper
0.75mg
37%

Iron
6mg
35%

Vitamin A
1640IU
33%

Calcium
301mg
30%

Fiber
7g
30%

Vitamin E
3mg
23%

Vitamin C
12mg
15%

Vitamin D
2µg
14%

Folate
29µg
7%

covered percent of daily need
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