Black Barbecue Pork Chops with Thumbelina Carrots

Black Barbecue Pork Chops with Thumbelina Carrots
Photo by John Kernick

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network