Black Barbecue Pork Chops with Thumbelina Carrots

Ingredients for Black Barbecue Pork Chops with Thumbelina Carrots

• 1 colher de sopa de manteiga sem sal

• 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 colheres de sopa de manteiga sem sal

• 12 Thumbelina carrots or other baby carrots (2 bunches

• about 450g ), trimmed

• 60ml dry vermouth

• 2 colheres de sopa de suco de limão fresco

• 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.

Aviso Legal

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