Black Barbecue Pork Chops with Thumbelina Carrots

Ingredients

• •1 tablespoon unsalted butter
• •½ teaspoon olive oil
• •2 cups chopped onion
• •7 cloves garlic
• •1 whole fresh jalapeño
• •¼ cup raisins
• •¼ cup bourbon
• •¼ cup strong brewed coffee
• •¼ cup cola
• •¼ cup ketchup
• •2 tablespoons soy sauce
• •2 tablespoons balsamic vinegar
• •1 tablespoon molasses
• •1 tablespoon Worcestershire sauce
• •1 tablespoon Korean black bean paste
• •1 ounces bittersweet chocolate
• •1½ teaspoons dry mustard
• •1 teaspoon ground allspice
• •1 teaspoon cayenne
• •½ teaspoon hot smoked paprika
• •1½ tablespoons fresh lime juice
• •2 tablespoons Asian sesame oil
• •6 pieces bone-in rib pork chops
• •1 tablespoon vegetable oil
• •3 tablespoons unsalted butter
• •12 pieces Thumbelina carrots
• •¼ cup dry vermouth
• •2 tablespoons fresh lemon juice
• •to taste Kosher salt

Cooking Instructions

1. 1.

   Heat butter and olive oil in a 4-to 5-quart pot over medium-low heat until foam subsides. Cook onion, chopped garlic, jalapeño, and raisins, covered, stirring occasionally, until onion begins to brown, 7 to 9 minutes.

   9 min

2. 2.

   Add bourbon (use caution; alcohol may ignite) and boil, scraping up any brown bits, until most of liquid has evaporated, about 2 minutes. Stir in coffee, then boil until most of liquid has evaporated, 3 to 5 minutes. Repeat with cola.

   9 min

3. 3.

   Add ketchup, soy sauce, vinegar, molasses, Worcestershire sauce, black bean paste, and chocolate and simmer, stirring occasionally, 5 minutes.

   5 min

4. 4.

   Add spices and 1 teaspoon pepper and simmer over low heat, stirring occasionally, until very thick, about 10 minutes.

   10 min

5. 5.

   Remove from heat and cool 15 minutes. Purée sauce in a blender with remaining 2 garlic cloves, lime juice, and sesame oil until smooth and thick.

   15 min

6. 6.

   Rub 6 tablespoons sauce all over pork chops and marinate, chilled, in a large shallow baking dish at least 1 hour.

   60 min

7. 7.

   Preheat oven to 350°F with rack in middle.

   10 min

8. 8.

   Rub off excess marinade from chops with a paper towel. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops in 2 batches, turning once, about 2 minutes total.

   4 min

9. 9.

   Transfer to a 4-sided sheet pan (reserve skillet) and roast chops in oven until an instant-read thermometer inserted into center of chops registers 148 to 150ºF for juicy pink meat, 20 to 25 minutes. Transfer to a cutting board and let rest while cooking carrots.

   25 min

10. 10.

    Melt butter in reserved skillet over medium heat, then cook carrots, stirring occasionally, 2 minutes. Add vermouth and lemon juice and cook, covered, 2 minutes. Uncover and simmer until most of liquid has evaporated and carrots are tender, 4 to 5 minutes. Season with kosher salt and pepper. Halve carrots lengthwise, then return to pan and keep warm.

    9 min

11. 11.

    Serve pork chops with carrots and remaining sauce on the side.

    2 min