Grilled Double-Thick Pork Chops With Southern Flavors
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4double-thick rib or loin pork chops
- 2tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- 1large yellow onion, peeled and diced
- 2tablespoons minced ginger
- 2tablespoons minced garlic
- ½cup rum
- ¼cup red wine vinegar
- ½cup ketchup
- ¼cup molasses
- 1tablespoon allspice
- Pinch of mace
Nutritional analysis per serving (4 servings)
589 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 42 grams protein; 808 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box. It will take about 40 minutes for the charcoal to reach the right temperature.
- Step 2
Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.
- Step 3
In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Remove from the heat and set aside.
- Step 4
Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. During the last minute of cooking, brush the chops with the sauce. Cut into one chop to make sure it is cooked through and just lightly pink at the center. Remove from the grill and serve drizzled with any extra sauce.
Private Notes
Comments
The sauce was my downfall. One tablespoon of allspice in roughly 2 cups of sauce was too much. Freshly made the sauce was okay. Next day it was an allspice sauce. Had to toss it.
A nice change from the norm! The few things I changed were using Gosling’s Black Seal Rum, adding an extra ounce of Molasses, then adding sea salt and fresh ground pepper to the sauce. Needless to say going to use this sauce recipe on a number of things from spareribs to chicken wings. It so good & different, that I caught my husband eating the remainder of the sauce!
I was looking for a change-up in my usual pork chop sauce. This sauce was thick and delicious. I grill my thick pork chops on a grilling mat on our gas BBQ grill. I heat the grill with grilling mat on for about 10 minutes, then put the chops that I've drizzled with olive oil and kosher-salted and course-ground peppered. Then I turn the grill down to a pretty low setting. For this sauce, I used maple syrup since I didn't have any molasses and smoked paprika instead of allspice.