Hickory Chops With Red-Eye Barbecue Sauce Recipe

Name: Hickory Chops With Red-Eye Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons whole black peppercorns; 1 ½ teaspoons whole mustard seeds; 1 tablespoon paprika; 1 ½ teaspoons brown sugar; 1 ½ teaspoons kosher salt; 1 teaspoon granulated garlic; 1 teaspoon onion powder; ½ teaspoon ground cumin; ¼ teaspoon cayenne; ¼ teaspoon ground cloves; 4 ounces country ham, diced; 1 cup brewed coffee; ½ cup ketchup; 1 tablespoon Worcestershire sauce; 1 tablespoon prepared mustard; 1 tablespoon light brown sugar; 2 teaspoons red wine vinegar; ½ teaspoon Tabasco sauce; 4 boneless center cut pork chops, 1 1/2 inches thick; vegetable oil; hickory chips, soaked in water for at least 30 minutes

Servings: persons

1 ½ teaspoons whole black peppercorns
1 ½ teaspoons whole mustard seeds
1 tablespoon paprika
1 ½ teaspoons brown sugar
1 ½ teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
4 ounces country ham, diced
1 cup brewed coffee
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar
2 teaspoons red wine vinegar
½ teaspoon Tabasco sauce
4 boneless center cut pork chops, 1 1/2 inches thick
vegetable oil
hickory chips, soaked in water for at least 30 minutes

1
Make the rub: using a mortar and pestle or spice grinder, grind the peppercorns and mustard seeds; combine with the remaining rub ingredients in a small bowl.
2
Make the sauce: heat a saute pan over high heat until smoking hot.
3
Fry the country ham until dark brown and crusty, 5-6 minutes; decrease heat and carefully add the coffee and 1/2 cup water.
4
Whisk in the remaining sauce ingredients; simmer until 1 cup of liquid remains, about 30 minutes.
5
Strain and reserve until ready to serve.
6
Coat the pork chops with the rub and lightly brush or spray with vegetable oil; allow to stand at room temperature for 20-30 minutes before grilling.
7
Follow the grill's instructions for using wood chips; sear the pork chops over direct high heat for 6 minutes, turning once halfway through searing time.
8
Continue grilling over indirect medium heat until the juices run clear, 6-8 minutes.
9
Serve immediately with warmed sauce.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 ½ teaspoons whole black peppercorns, 1 ½ teaspoons whole mustard seeds, 1 tablespoon paprika, 1 ½ teaspoons brown sugar, and more.

Yes, Hickory Chops With Red-Eye Barbecue Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hickory Chops With Red-Eye Barbecue Sauce

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