Black Barbecue Pork Chops with Thumbelina Carrots

Ingredients for Black Barbecue Pork Chops with Thumbelina Carrots

• 1 cucchiaio di burro non salato

• 1/2 teaspoons olive oil

• 475ml chopped onion (about 230g )

• 7 garlic cloves, 5 chopped and 2 left whole, divided

• 1 fresh jalapeño, finely chopped, including seeds

• 35g raisins

• 40g bourbon

• 60ml strong brewed coffee

• 60ml cola

• 60ml ketchup

• 2 tablespoons soy sauce

• 2 tablespoons balsamic vinegar

• 1 tablespoon molasses (preferably blackstrap)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Korean black bean paste

• 30g bittersweet chocolate (60 to 70% cacao), chopped

• 1 1/2 teaspoons dry mustard

• 1 teaspoon ground allspice

• 1 teaspoon cayenne

• 1/2 teaspoons hot smoked paprika (pimentón picante)

• 1 1/2 tablespoons fresh lime juice

• 2 tablespoons Asian sesame oil

• 6 (1 1/4-to 1 1/2-inch-thick) bone-in rib pork chops (about 1.8kg total), frenched if desired

• 1 tablespoon vegetable oil

• 3 cucchiai di burro non salato

• 12 Thumbelina carrots or other baby carrots (2 bunches

• about 450g ), trimmed

• 60ml dry vermouth

• 2 tablespoons fresh lemon juice

• Kosher salt to taste

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 bits, until most of liquid has evaporated, about 2 minutes. Stir in coffee, then boil until most of liquid has evaporated, 3 to 5 minutes. Repeat with cola.

Add ketchup, soy sauce, vinegar, molasses, Worcestershire sauce, black bean paste, and chocolate and simmer, stirring occasionally, 5 minutes.

Add spices and 1 teaspoon pepper and simmer over low heat, stirring occasionally, until very thick, about 10 minutes.

Remove from heat and cool 15 minutes. Purée sauce in a blender with remaining 2 garlic cloves, lime juice, and sesame oil until smooth and thick.

Rub 90ml sauce all over pork chops and marinate, chilled, in a large shallow baking dish at least 1 hour.

Preheat oven to 177°C with rack in middle.

Rub off excess marinade from chops with a paper towel. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops in 2 batches, turning once, about 2 minutes total.

Transfer to a 4-sided sheet pan (reserve skillet) and roast chops in oven until an instant-read thermometer inserted into centre of chops registers 148 to 150ºF for juicy pink meat, 20 to 25 minutes. Transfer to a cutting board and let rest while cooking carrots.

Melt butter in reserved skillet over medium heat, then cook carrots, stirring occasionally, 2 minutes. Add vermouth and lemon juice and cook, covered, 2 minutes. Uncover and simmer until most of liquid has evaporated and carrots are tender, 4 to 5 minutes. Season with kosher salt and pepper. Halve carrots lengthwise, then return to pan and keep warm.

Serve pork chops with carrots and remaining sauce on the side.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.