Glazed Double-Cut Pork Chops

Name: Glazed Double-Cut Pork Chops
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters apple cider vinegar; 296 milliliters apple juice; 118 milliliters bourbon; 0 teaspoons cayenne pepper; 177 milliliters packed dark brown sugar; 2 Tbsps packed dark brown sugar; 59 milliliters coarsely ground black pepper; 355 milliliters ketchup; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters maple syrup; 473 milliliters diced onions; 2 kgs double-cut bone-in pork loin chops (about each); 118 milliliters prunes; 2 teaspoons smoked paprika; 4 Tbsps unsalted butter; 4 servings Vegetable oil, for the grill; 59 milliliters Worcestershire sauce

Glazed Double-Cut Pork Chops takes approximately 1 hour and 50 minutes from beginning to end. One portion of this dish contains about 102g of protein, 58g of fat, and a total of 1671 calories. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up apple cider vinegar, cayenne pepper, brown sugar, and a few other things to make it today. It works well as a pricey main course. If you like this recipe, you might also like recipes such as Double Thick-Cut Pork Chops, Pecan Crusted Double-Cut Pork Chops, and Double-Cut Pork Chops with Garlic Butter.

Instructions

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.

Ingredients you will need

Black Pepper

Brown Sugar

Paprika

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Brown Sugar

Vinegar

Butter

Onion

Sauce

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Worcestershire Sauce

Black Pepper

Apple Juice

Bourbon

Ground Cayenne Pepper

Ketchup

Prunes

Syrup

Salt

Equipment you will use

Immersion Blender

Blender

Preheat a grill to medium.

Equipment you will use

Grill

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.

Ingredients you will need

Vegetable Oil

Sauce

Equipment you will use

Kitchen Thermometer

Grill

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

Ingredients you will need

Sauce

Equipment you will use

Cutting Board

Aluminum Foil

Serve with more sauce and Smoky Corn on the Cob.

Ingredients you will need

Corn On The Cob

Sauce

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.

Ingredients you will need

Smoked Paprika

Butter

Corn

Salt

Equipment you will use

Grill

Photograph by Con Poulos

Equipment

Ingredients

Servings:

237milliliters

apple cider vinegar 296milliliters

apple juice 118milliliters

bourbon 0teaspoons

cayenne pepper 177milliliters

packed dark brown sugar 2Tbsps

packed dark brown sugar 59milliliters

coarsely ground black pepper 355milliliters

ketchup 4servings

Kosher salt 4servings

Kosher salt and freshly ground black pepper 237milliliters

maple syrup 473milliliters

diced onions 2kgs

double-cut bone-in pork loin chops (about each)118milliliters

prunes 2teaspoons

smoked paprika 4Tbsps

unsalted butter 4servings

Vegetable oil, for the grill 59milliliters

Worcestershire sauce

Recommended wine: Pinot Noir, Chardonnay, Riesling

Pinot Noir, Chardonnay, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Bench Sonoma Coast Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Bench Sonoma Coast Pinot Noir

Lean, vibrant and delightful. Sourced primarily from Sangiacomo Amaral Ranch Vineyard in the Sonoma Coast AVA. This is a wine with a lean, elegant structure and vibrant acidity, reminiscent of Burgundy.It complements rich sauces, roasted meats, and loves to be paired with poultry.