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.
FOR THE JALAPEñO PEACH BARBECUE SAUCE
8ripe peaches, pitted and sliced
1 mediumyellow onion
4jalapeños, cut in half and seeded
8 oztomato sauce
1 Tbspworcestershire sauce
1 tsplemon juice
1 tspbrown sugar
2 pinchground clove
2 pinchground nutmeg
2 pinchground ginger
2 tspsmoked paprika
FOR THE PORK CHOPS
8bone-in pork chops, about 3/4” thick
How to Make Jalapeño Peach Barbecue Sauce & Broiled Pork Chops
- To make the sauce:
Turn on the broiler, and place a rack 6 inches away from the heating element.
- Place 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.
- Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken.
- Remove 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.
- Add to the blender the ketchup and tomato sauce and blend until smooth.
- Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger
- Cook the sauce on low heat, occasionally stirring, for 20 minutes.
- The sauce should be thick and darkened.(Warning—as it cooks the sauce will probably splatter.)
- Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
- Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature.
- Line a sheet pan with foil and top with a lightly greased rack.
- Place the pork chops on top of the rack.
- Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up.
- Place under the broiler for 5 minutes. (If you don’t have a rack, don’t worry.
- You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small!
- Also, 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.)
- Remove the chops from the broiler.
- With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop.
- Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140 degrees.
- Remove the chops from the oven and allow to rest for 5 minutes before serving.