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.
- 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
How to Make Jalapeño Peach Barbecue Sauce & Broiled 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.