Black Barbecue Pork Chops With Thumbelina Carrots Recipes

PAN SEARED PORK CHOPS WITH GLAZED CARROTS

Steps:

• Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
• Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
• Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
• Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
• Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
• Place carrots atop the chops and drizzle with glaze.

PORK CHOPS WITH GARLIC BLACK BEAN SAUCE

Steps:

• In a large pan, brown both sides of pork chops in oil.
• Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
• Cover and simmer for 45 minutes.
• Transfer chops to a serving dish, leaving sauce in the pan.
• Stir together water and corn starch; add to sauce and cook until thickened a bit.
• Pour thickened sauce over chops and serve.

BARBECUED PORK CHOP SUPPER

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

BLACK BARBECUE PORK CHOPS WITH THUMBELINA CARROTS

Steps:

• Make barbecue sauce:
• 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.
• 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.
• Add ketchup, soy sauce, vinegar, molasses, Worcestershire sauce, black bean paste, and chocolate and simmer, stirring occasionally, 5 minutes.
• Add spices and 1 teaspoon pepper and simmer over low heat, stirring occasionally, until very thick, about 10 minutes.
• 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.
• Cook pork chops:
• Rub 6 tablespoons sauce all over pork chops and marinate, chilled, in a large shallow baking dish at least 1 hour.
• Preheat oven to 350°F with rack in middle.
• 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.
• 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.
• Make carrots while pork rests:
• 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.
• Serve pork chops with carrots and remaining sauce on the side.