SPICY Pork Chops with Blackberry BBQ SAuce

SPICY Pork Chops with Blackberry BBQ Sauce

We were led to this hole in the wall near the water. Cramped, noisy and bustling. Better get there before 5pm or be prepared to wait for your table outside sipping wine or beer from a makeshift bar. Be sure and visit the Fishermans Corner in Perdido Key for their great food. The bbq sauce gives this recipe some real zip!

For less spicy substitute ancho chili powder for the chipotle powder.

Spicy Pork Chops with Blackberry BBQ Sauce

Ingredients

4 bone in, 1" to 1 1/4" thick, pork chops
1 tbsp paprika*
1 tbsp coriander*
1 tsp salt*

*or substitute your favorite pork chop rub

Directions

In a small bowl, combine the coriander, paprika and salt*. Pat the pork chops dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.

Prepare and preheat your lump charcoal grill to create two heat zones: high and low.

Alternatively these could also be sous-vide @130° F for two hours and then grilled to perfection on the hot side of a grill while basting with the blackberry sauce.

Brush the pork chops with olive oil and place them on the hot side of the grill. Cover and cook for 2-4 minutes. You want to add some grill marks and pick up some of that smokey flavor off the grill. Uncover, flip and move the chops to the low side of the grill. Cover and cook until the pork reaches an internal temperature of 130 degrees F, 15 to 20 minutes. Baste with the Blackberry BBQ Sauce occasionally during the final searing on the hot side.

Keep an eye on the internal temperature with 135 being juicy and slightly pink or 140 being more on the firmer side. Keep in mind the chops get more chewy as you get towards 140.

Remove from the grill.

Serve with the remaining sauce on the side accompanied with BBQ cole slaw.

Blackberry BBQ Sauce

1 1/2 pint blackberry jam

6 ounces dark beer

1/2 cup ketchup

1/4 cup red wine vinegar

1/4 cup apple cider vinegar

1 onion, sliced

1 clove garlic, minced

1 tablespoon ground chipotle chile powder(substitute ancho for less spicy)

1 tablespoon finely ground coffee

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon mustard powder

Yield: about 1 quart

In a large saucepan, combine the blackberry jam, beer, vinegars, onion, garlic, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.