Pork chop Spice Rub & Sweet Peach Barbecue Sauce
- Number of Servings: 10
Ingredients
Recipe courtesy Chris SchlesingerFor spice rub:3 tablespoons ground coriander3 tablespoons ground paprika2 tablespoons ground cumin (accidentally put in 3, tasted fine-maybe a lil extra spicy)1 tablespoon kosher salt3 tablespoons freshly ground black pepper1 tablespoon brown sugar4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each)For the sauce:2 tablespoons olive oil1 small red onion, peeled, sliced thin3 peaches, pitted, cut into medium sized cubes2 tablespoons peeled and minced fresh ginger2 medium ripe tomatoes, cut into medium sized cubes 1/2 cup cider vinegar1/2 cup orange juice1/3 cup light or dark brown sugar1 teaspoon ground allspiceSalt and freshly ground black pepper
Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
Serve the chops hot with extra barbecue sauce on the side.
Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
Number of Servings: 10
Recipe submitted by SparkPeople user GONEC0UNTRY.
Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
Serve the chops hot with extra barbecue sauce on the side.
Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
Number of Servings: 10
Recipe submitted by SparkPeople user GONEC0UNTRY.
Nutritional Info Amount Per Serving
- Calories: 105.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 625.0 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.7 g
- Protein: 1.8 g
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