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:
covered percent of daily need
