Post by chief_cook2 on Jul 9, 2003 7:07:26 GMT -6
Grilled pork chops with sweet peach barbecue sauce
I really like pork with fruit, so I finish this dish with a little peach
barbecue sauce.
For the spice rub:
3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly cracked black pepper
1 tablespoon brown sugar
4 rib or loin pork chops, about
1 1/2 inches thick, 12 to 14 ounces each
For the sauce:
2 tablespoons olive oil
1 small red onion, peeled and
sliced thin
3 peaches, pitted and diced medium
2 tablespoons peeled and minced fresh ginger
2 ripe tomatoes about the size of baseballs, diced medium
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light or dark brown sugar
1 teaspoon ground allspice
Kosher salt and freshly cracked black pepper to taste
1. Build a multi-level fire in your grill: Leaving one-quarter of the
bottom free of coals, bank the coals in the remaining three-quarters of the
grill so that they are three times as high on one side as on the other. When all
the coals are ignited and the temperature has died down to medium (you can
hold your hand about 5 inches above the grill grid, over the area where the
coals are deepest, for 4 to 5 seconds), you’re ready to cook.
2. Meanwhile, combine the ingredients for the spice rub in a small
bowl and mix well. Rub the pork chops generously on both sides with this mixture
and set them aside while you make the sauce.
3. In a large sauté pan or skillet over medium-high heat, heat the oil
until it is hot but not smoking. Add the onions and sauté, stirring
occasionally, until golden brown, 11 to 13 minutes. Add the peaches, ginger, and
tomatoes and cook, stirring frequently, for 2 minutes more. Stir in the vinegar,
orange juice, sugar, allspice, and salt and pepper. Bring the mixture to a boil,
then reduce the heat and simmer until the mixture is reduced by about half and
has thickened slightly, about 20 minutes. Taste for seasoning, then transfer
the sauce to a blender or food processor and purée until smooth (be careful
with the hot liquid). Reserve 1/4 cup sauce for basting the chops, then pour the
remaining sauce into a small serving bowl.
4. Put the chops on the grill over the coals and cook, turning once,
until done to your liking, 8 to 10 minutes per side for medium. During the last
30 seconds of cooking on each side, baste the chops generously with the
barbecue sauce. To check for doneness, poke the meat with your finger to check its
firmness level; if you’re unsure, nick, peek, and cheat: Make a 1/4-inch cut
in the thickest part of one of the chops and peek at the center to be sure it
is just slightly less done than you like it.
5. Serve the chops hot, passing the remaining barbecue sauce on the
side.
I really like pork with fruit, so I finish this dish with a little peach
barbecue sauce.
For the spice rub:
3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly cracked black pepper
1 tablespoon brown sugar
4 rib or loin pork chops, about
1 1/2 inches thick, 12 to 14 ounces each
For the sauce:
2 tablespoons olive oil
1 small red onion, peeled and
sliced thin
3 peaches, pitted and diced medium
2 tablespoons peeled and minced fresh ginger
2 ripe tomatoes about the size of baseballs, diced medium
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light or dark brown sugar
1 teaspoon ground allspice
Kosher salt and freshly cracked black pepper to taste
1. Build a multi-level fire in your grill: Leaving one-quarter of the
bottom free of coals, bank the coals in the remaining three-quarters of the
grill so that they are three times as high on one side as on the other. When all
the coals are ignited and the temperature has died down to medium (you can
hold your hand about 5 inches above the grill grid, over the area where the
coals are deepest, for 4 to 5 seconds), you’re ready to cook.
2. Meanwhile, combine the ingredients for the spice rub in a small
bowl and mix well. Rub the pork chops generously on both sides with this mixture
and set them aside while you make the sauce.
3. In a large sauté pan or skillet over medium-high heat, heat the oil
until it is hot but not smoking. Add the onions and sauté, stirring
occasionally, until golden brown, 11 to 13 minutes. Add the peaches, ginger, and
tomatoes and cook, stirring frequently, for 2 minutes more. Stir in the vinegar,
orange juice, sugar, allspice, and salt and pepper. Bring the mixture to a boil,
then reduce the heat and simmer until the mixture is reduced by about half and
has thickened slightly, about 20 minutes. Taste for seasoning, then transfer
the sauce to a blender or food processor and purée until smooth (be careful
with the hot liquid). Reserve 1/4 cup sauce for basting the chops, then pour the
remaining sauce into a small serving bowl.
4. Put the chops on the grill over the coals and cook, turning once,
until done to your liking, 8 to 10 minutes per side for medium. During the last
30 seconds of cooking on each side, baste the chops generously with the
barbecue sauce. To check for doneness, poke the meat with your finger to check its
firmness level; if you’re unsure, nick, peek, and cheat: Make a 1/4-inch cut
in the thickest part of one of the chops and peek at the center to be sure it
is just slightly less done than you like it.
5. Serve the chops hot, passing the remaining barbecue sauce on the
side.