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1
Serve with Smoky Corn on the Cob.
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2
Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops.
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3
Wrap in plastic wrap and refrigerate 2 to 4 hours.
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4
Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes.
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5
Stir in the vinegar and brown sugar until dissolved.
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6
Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil.
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7
Reduce to a simmer and cook until thickened, about 30 minutes.
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8
Puree with an immersion blender or in a regular blender.
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9
Preheat a grill to medium.
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10
Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes.
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11
Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes.
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12
Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes.
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13
Transfer to a cutting board and brush with more sauce.
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14
Tent with foil and let rest 10 minutes.
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15
Serve with more sauce.
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16
Photograph by Con Poulos
