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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
4-6 servings
For the Pork
4 (16-ounce each) porterhouse pork chops
1/4 cup Dijon mustard
1 Tablespoon brown sugar
1 Tablespoon granulated sugar
1 Tablespoon garlic powder
1 teaspoon ground sage
1/2 teaspoon kosher salt
1/4 teaspoon paprika
For the Sauce
3 cups fresh blackberries
1/4 cup Cabernet Sauvignon or Pinot Noir wine
1 Tablespoon brown sugar
3/4 cup hickory smoke barbecue sauce or your favorite barbecue sauce
2 Tablespoons unseasoned rice wine vinegar
2 Tablespoons unsalted butter
In a small bowl, combine the sugars, garlic powder, sage, salt and paprika. Rub the mustard (about 1 tablespoon per chop) on both sides of the pork chops and then sprinkle on the spice mixture, coating evenly on both sides. Cover and refrigerate for at least four and up to 24 hours.
In a medium saucepan, combine the berries, wine, and brown sugar. Bring to a simmer and cook, stirring occasionally for 10 minutes. Add the barbecue sauce and vinegar; cook until the sauce has reduced and thickened-- about 20-30 minutes. Remove from the heat and stir in the butter until it has melted and combined with the sauce.
Remove the chops from the refrigerator 30 minutes before grilling. (This allows the meat to come to room temperature, which ensures even cooking). Prepare a charcoal grill with hot and warm/cool sides. Oil the grill rack and place the chops on the grill with the lid open. Sear the chops on the first side for 3 minutes. Flip the chops over to a hot, but clean part of the grill and sear the second side for another 3 minutes. Move the chops to the cooler part of the grill with the tenderloin part of the chop near the hot coals. Close the lid and cook until a meat thermometer inserted through the side of the chop without touching the bone reaches 145 degrees, about 12-15 minutes depending on the thickness of the chops. Remove from the grill, cover with aluminum foil, and allow to rest for 5 minutes before serving or slicing. Serve with the barbecue sauce.
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Grilled Pork Chops with Blackberry and Wine Barbecue Sauce
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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
4-6 servings
For the Pork
4 (16-ounce each) porterhouse pork chops
1/4 cup Dijon mustard
1 Tablespoon brown sugar
1 Tablespoon granulated sugar
1 Tablespoon garlic powder
1 teaspoon ground sage
1/2 teaspoon kosher salt
1/4 teaspoon paprika
For the Sauce
3 cups fresh blackberries
1/4 cup Cabernet Sauvignon or Pinot Noir wine
1 Tablespoon brown sugar
3/4 cup hickory smoke barbecue sauce or your favorite barbecue sauce
2 Tablespoons unseasoned rice wine vinegar
2 Tablespoons unsalted butter
In a small bowl, combine the sugars, garlic powder, sage, salt and paprika. Rub the mustard (about 1 tablespoon per chop) on both sides of the pork chops and then sprinkle on the spice mixture, coating evenly on both sides. Cover and refrigerate for at least four and up to 24 hours.
In a medium saucepan, combine the berries, wine, and brown sugar. Bring to a simmer and cook, stirring occasionally for 10 minutes. Add the barbecue sauce and vinegar; cook until the sauce has reduced and thickened-- about 20-30 minutes. Remove from the heat and stir in the butter until it has melted and combined with the sauce.
Remove the chops from the refrigerator 30 minutes before grilling. (This allows the meat to come to room temperature, which ensures even cooking). Prepare a charcoal grill with hot and warm/cool sides. Oil the grill rack and place the chops on the grill with the lid open. Sear the chops on the first side for 3 minutes. Flip the chops over to a hot, but clean part of the grill and sear the second side for another 3 minutes. Move the chops to the cooler part of the grill with the tenderloin part of the chop near the hot coals. Close the lid and cook until a meat thermometer inserted through the side of the chop without touching the bone reaches 145 degrees, about 12-15 minutes depending on the thickness of the chops. Remove from the grill, cover with aluminum foil, and allow to rest for 5 minutes before serving or slicing. Serve with the barbecue sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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