Smoked Pork Chops with Deep-South Barbecue Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup low-salt chicken broth | 1/2 cup freshly brewed coffee | 1/2 cup ketchup |
| 1/2 cup (packed) golden brown sugar | 1/3 cup grated onion | 1/4 cup bourbon |
| 1/4 cup apple cider vinegar | 2 tablespoons Creole mustard | 1 tablespoon Worcestershire sauce |
| 1-1/2 teaspoons minced canned chipotle chiles plus 1-1/2 teaspoons adobo sauce | 3 garlic cloves, minced | 1/4 teaspoon salt |
| 2 tablespoons vegetable oil, divided | 4 10-ounce smoked pork chops | |
| 1 | Preheat oven to 400 F. Combine first 12 ingredients and 1 tablespoon oil in heavy large saucepan. Simmer 5 minutes. Remove from heat. |
| 2 | Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, about 2 minutes per side. Pour half of sauce over pork. Transfer skillet to oven and bake pork until heated through, about 15 minutes. |
| 3 | Meanwhile, boil remaining sauce in pan until thickened to consistency of barbecue sauce, stirring occasionally, about 5 minutes. |
| 4 | Transfer pork chops to plates. Spoon some sauce from skillet over pork and serve, passing remaining sauce separately. |