Black Barbecue Pork Chops with Thumbelina Carrots

Ingredients

• 1 tablespoon Worcestershire sauce
• 1 fresh jalapeño
• 2 tablespoons fresh lemon juice
• ¼ cup strong brewed coffee
• 2 tablespoons soy sauce
• ¼ cup bourbon
• ¼ cup raisins
• + 22 more ingredients
• • 7 cloves garlic
  • 2 cups onion
  • ½ teaspoon olive oil
  • 1 tablespoon unsalted butter
  • Kosher salt to taste
  • ¼ cup dry vermouth
  • 3 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 6 (1 1/4-to 1 1/2-inch-thick) bone-in rib pork chops
  • 2 tablespoons Asian (toasted) sesame oil
  • 1 ½ tablespoons fresh lime juice
  • ½ teaspoon hot smoked paprika (pimentón picante)
  • 1 teaspoon ground allspice
  • ¼ cup cola
  • 2 tablespoons balsamic vinegar
  • ¼ cup ketchup
  • 1 ½ teaspoons dry mustard
  • 1 ounces bittersweet chocolate (60 to 70% cacao)
  • 1 tablespoon Korean black bean paste
  • 1 teaspoon cayenne
  • 1 tablespoon molasses (preferably blackstrap)
  • 12 Thumbelina carrots or other baby carrots

Heat butter and olive oil in a 4-to 5-quart pot over medium-low heat until foam subsides. Cook onion, chopped garlic, jalapeño, and raisins, covered, stirring occasionally, until onion begins to brown, 7 to 9 minutes. Add bourbon (use caution; alcohol may ignite) and boil, scraping up any brown b...

View full recipe at Epicurious