Smoked pork chops with homemade barbecue sauce

Ingredients

• 4 pieces thick bone-in smoked pork chops
• 1 piece yellow onion
• 2 cloves fresh garlic
• 240 g classic ketchup
• 90 ml cider vinegar
• 60 g dark brown sugar
• 40 g blackstrap molasses
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 2 tsp sweet smoked paprika
• 1 pinch ground cayenne pepper
• 1 tsp ground black pepper
• 1 pinch fine salt
• 2 tbsp neutral vegetable oil
• 30 g unsalted butter

Method

1. Take the smoked pork chops out of the refrigerator 30 minutes before cooking. Pat them thoroughly dry with paper towels, then let them come to room temperature on a plate so the surface is completely dry to the touch.
2. Prepare the sauce base: finely mince the onion and garlic. Heat a saucepan over medium heat (around 140 °C / 285 °F) with the neutral oil. Add the onion and sweat for 5 to 6 minutes without browning until soft and translucent. Add the garlic and stir over low heat for 1 minute until fragrant, without letting it brown.
3. Add the ketchup, cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, cayenne pepper, black pepper, and salt. Whisk until smooth and combined, then bring to a gentle simmer (around 95 °C / 205 °F) for 2 minutes.
4. Simmer the sauce over low heat for 15 minutes, stirring regularly along the bottom and sides. The sauce should reduce by about one-third, turn glossy, and coat the back of a spoon, leaving a clean line when you run a finger through it.
5. Puree the sauce with an immersion blender or standard blender for 1 minute until silky-smooth. Return to very low heat (around 65 °C / 150 °F), whisk in the butter for 1 to 2 minutes for a velvety finish, and keep warm without boiling.
6. Heat a large cast-iron skillet over medium-high heat (around 180 °C / 350 °F). Add the smoked pork chops and sear for 3 to 4 minutes, until the first side develops a deep golden, caramelized crust.
7. Flip the chops and brown the second side for 3 to 4 minutes over medium heat. The meat should heat through gradually and color evenly without scorching.
8. Turn the heat down to low (around 120 °C / 250 °F). Brush the chops generously with the homemade barbecue sauce, flip, and glaze the other side for 2 minutes per side, until the sauce lightly caramelizes, thickens, and turns glossy and sticky.
9. Transfer the chops to a baking dish and bake at 150 °C (300 °F) for 8 to 10 minutes, until an instant-read thermometer reads an internal temperature of 65 °C (150 °F) and the sauce gently bubbles on the surface.
10. Transfer the chops to a cutting board, tent loosely with foil, and let rest for 5 minutes to allow the juices to redistribute.
11. Reheat the remaining barbecue sauce over low heat for 2 minutes to 70 °C (160 °F). Spoon generously over each glossy smoked pork chop and serve immediately with the extra sauce in a gravy boat on the side.

Nutrition

Per serving

Energy

339.9 kcal

Protein

6.45 g

Carbohydrate

38.37 g

Fat

17.61 g

Fibre

1.94 g

Calcium

33.02 mg

Iron

1.36 mg

Magnesium

24.08 mg