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Grilled Double Thick Pork Chops with Grilled Peaches and Molasses Rum Barbecue Sauce

Source of Recipe

David


List of Ingredients

Grilled Double-Thick Pork Chops with Grilled Peaches and Molasses-Rum Barbecue Sauce



4 ea 14-to-16 ounce thick rib or double loin pork chops
2 tablespoons Vegetable Oil
salt, to taste
pepper, to taste

For Sauce:
2 tablespoons Vegetable Oil
1 large onion, peeled and diced
2 tablespoons minced ginger
2 tablespoons minced garlic
1 cup rum
1/2 cup red wine vinegar
1 cup ketchup
1/2 cup molasses
1/4 cup lightly packed brown sugar
1 tablespoon ground allspice
pinch of ground mace
salt, to taste
black pepper, to taste
4 ripe peaches, halved and pitted


Build a small fire on one side of the grill, using enough charcoal to
fill a shoe box.

Rub the chops lightly with some of the oil, add salt and pepper to taste
and set aside.

In a small saucepan, heat the oil until hot but not smoking. Add the
onions and saute, stirring occasionally until transparent, 5 to 7
minutes. Add the ginger and garlic and saute, stirring, for 1 minute.

Add the rum, vinegar, catsup, molasses, sugar, allspice and mace and
bring to a boil. Reduce the heat to low and simmer gently for 20
minutes, then remove from the heat, season to taste and set aside.

Place the chops on the grill and cook for 3 to 4 minutes per side. When
they nicely seared, move them to the side of the grill with no fire and
let them cook 10 minutes per side. Chops are done when slightly pink at
the center.

Place the peaches on the grill at the edge of the fire, cut side down,
and grill for 3 to 4 minutes on each side.

Brush both the chops and peaches with the sauce. Allow to cook for 1
minute more, then serve.

Makes 4 servings



Recipe



Build a small fire on one side of the grill, using enough charcoal to
fill a shoe box.

Rub the chops lightly with some of the oil, add salt and pepper to taste
and set aside.

In a small saucepan, heat the oil until hot but not smoking. Add the
onions and saute, stirring occasionally until transparent, 5 to 7
minutes. Add the ginger and garlic and saute, stirring, for 1 minute.

Add the rum, vinegar, catsup, molasses, sugar, allspice and mace and
bring to a boil. Reduce the heat to low and simmer gently for 20
minutes, then remove from the heat, season to taste and set aside.

Place the chops on the grill and cook for 3 to 4 minutes per side. When
they nicely seared, move them to the side of the grill with no fire and
let them cook 10 minutes per side. Chops are done when slightly pink at
the center.

Place the peaches on the grill at the edge of the fire, cut side down,
and grill for 3 to 4 minutes on each side.

Brush both the chops and peaches with the sauce. Allow to cook for 1
minute more, then serve.

Makes 4 servings