Grilled Pork Chops with Orange Barbeque Sauce
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Grilled Pork Chops with Orange Barbeque Sauce
Yield: 8 servings
-
1
quart plus ¼ cup fresh orange juice, preferably blood orange juice
- 2
- 2
-
2
tsp. ancho chile powder or other pure chile powder
- 1
-
8
bone-in pork chops, about 1 inch thick (10-12 oz. each)
- 1
- 6
-
4
jalapeños, thinly sliced crosswise
- ¼
-
1
tbs. fennel seeds
-
1
orange, preferably a blood orange, sliced crosswise (8 slices)
In each of 2 large resealable plastic bags, combine 2 tbs. of the orange juice, 1 tbs. of brown sugar, 1 tbs. of olive oil, 1 tsp. of chile powder and ½ tsp. of cumin. Seal the bags and shake to mix. Add 4 pork chops to each bag, seal and shake again to coat the chops. Refrigerate for at least 4 hours.
Light a grill. In a large saucepan, combine the remaining 1 quiart of orange juice with the ketchup, garlic, jalapeños, vinegar and fennel seeds and bring to a boil, stirring once or twice. Simmer over moderate heat, stirring occasionally, until reduced to 2 cups, about 30 minutes. SEason the barbecue sauce with salt.
Season the pork chops with salt and grill over a medium-hot fire until nicely charred and just pink in the center, about 12 minutes per side. Brush a thick layer of barbecue sauce on each chop, cover the grill and cook until the pork is nicely glazed, about 3 minutes. Top each chop with and Orange slice and serve.
Make ahead-The pork chops can be marinated overnight. The barbeque sauce can be regregerated for up to 2 days.
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