Black Barbecue Pork Chops with Thumbelina Carrots
['1 tablespoon unsalted butter', '1/2 teaspoon olive oil', '2 cups chopped onion (about 1/2 pound)', '7 garlic cloves, 5 chopped and 2 left whole, divided', '1 fresh jalapeño, finely chopped, including seeds', '1/4 cup raisins', '1/4 cup bourbon', '1/4 cup strong brewed coffee', '1/4 cup cola', '1/4 cup ketchup', '2 tablespoons soy sauce', '2 tablespoons balsamic vinegar', '1 tablespoon molasses (preferably blackstrap)', '1 tablespoon Worcestershire sauce', '1 tablespoon Korean black bean paste', '1 ounces bittersweet chocolate (60 to 70% cacao), chopped', '1 1/2 teaspoons dry mustard', '1 teaspoon ground allspice', '1 teaspoon cayenne', '1/2 teaspoon hot smoked paprika (pimentón picante)', '1 1/2 tablespoons fresh lime juice', '2 tablespoons Asian sesame oil', '6 (1 1/4-to 1 1/2-inch-thick) bone-in rib pork chops (about 4 pounds total), frenched if desired', '1 tablespoon vegetable oil', '3 tablespoons unsalted butter', '12 Thumbelina carrots or other baby carrots (2 bunches; about 1 pound), trimmed', '1/4 cup dry vermouth', '2 tablespoons fresh lemon juice', 'Kosher salt to taste']
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.
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.
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.
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