Jalapeño Peach Barbecue Sauce & Broiled Pork Chops
When discussing his beloved dishes from Texas, one he goes on about is pork chops. He loved pork chops. And it was his passion that reminded me I also love them and it had been too long since I’d had one. I don't make them enough, that's a shame.
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- ripe peaches, pitted and sliced
- 1 medium
- yellow onion
- 8 clove
- jalapeños, cut in half and seeded
- 1 c
- 8 oz
- tomato sauce
- 6 Tbsp
- 1 Tbsp
- worcestershire sauce
- 1 tsp
- lemon juice
- 1 tsp
- brown sugar
- 2 pinch
- ground clove
- 2 pinch
- ground nutmeg
- 2 pinch
- ground ginger
- 2 tsp
- smoked paprika
- black pepper
- bone-in pork chops, about 3/4” thick
FOR THE JALAPEñO PEACH BARBECUE SAUCE
FOR THE PORK CHOPS
1To make the sauce:
Turn on the broiler, and place a rack 6 inches away from the heating element.
2Place in a large cast-iron skillet or on a foil-lined sheet the sliced peaches, skin side down, the onion, the garlic, and the jalapenos, skin side up.
3Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken.
4Remove from the oven. When cool enough to handle, peel off the skin from the peaches (don’t worry if it doesn’t all come off) and place in a blender along with the onion, garlic, and jalapeño.
5Add to the blender the ketchup and tomato sauce and blend until smooth.
6Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger
7Cook the sauce on low heat, occasionally stirring, for 20 minutes.
8The sauce should be thick and darkened.(Warning—as it cooks the sauce will probably splatter.)
9Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
10Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature.
11Line a sheet pan with foil and top with a lightly greased rack.
12Place the pork chops on top of the rack.
13Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up.
14Place under the broiler for 5 minutes. (If you don’t have a rack, don’t worry.
15You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small!
16Also, I’ve just left the broiler on the whole time from the first step, but if you prefer to turn it off and then on again that’s fine.)
17Remove the chops from the broiler.
18With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop.
19Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140 degrees.
20Remove the chops from the oven and allow to rest for 5 minutes before serving.