Jalapeño Peach Barbecue Sauce With Broiled Pork Chops Recipes

PORK CHOPS WITH PEACH JALAPENO SAUCE

Steps:

• Preheat the oven to 400 degrees. In a oven proof large skillet heat the oil on medium high heat. Season the pork with the salt and pepper. Cook pork on each side 3-4 minutes. Remove from pan and set aside. Add onion and peach slices and saute for 1 minute, and then add the wine scraping the bottom of the pan to release the cooked brown bits from the meat. Return pork to the skillet and turn off the heat. In a small bowl. mix together the peach jam with the diced jalapeno and 1/8 teaspoon of salt. Put on top of the pork and place skillet in the oven. Cook for about 8 minutes or until the pork reaches an internal temperature of 145 - 160 degrees F.

JALAPEñO PEACH BARBECUE SAUCE WITH BROILED PORK CHOPS

Steps:

• To make the sauce, turn on the broiler, and place a rack 6 inches away from the heating element. Place in a large cast-iron skillet or on a foil-lined sheet the sliced peaches, skin side down, the onion, the garlic, and the jalapenos, skin side up. Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken. Remove from the oven. When cool enough to handle, peel off the skin from the peaches (don't worry if it doesn't all come off) and place in a blender along with the onion, garlic, and jalapeño.
• Add to the blender the ketchup and tomato sauce and blend until smooth. Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger. Cook the sauce on low heat, occasionally stirring, for 20 minutes. The sauce should be thick and darkened. (Warning-as it cooks the sauce will probably splatter.) Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
• Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature. Line a sheet pan with foil and top with a lightly greased rack. Place the pork chops on top of the rack. Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up. Place under the broiler for 5 minutes. (If you don't have a rack, don't worry. You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small! Also, I've just left the broiler on the whole time from the first step, but if you prefer to turn it off and then on again that's fine.)
• Remove the chops from the broiler. With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop. Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140°F. Remove the chops from the oven and allow to rest for 5 minutes before serving.

PEACH-JALAPENO BARBEQUE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 3 to 5 minutes.
• Blend garlic, peaches, ketchup, vinegar, jalapeno peppers, Worcestershire sauce, brown sugar, liquid smoke flavoring, onion powder, mustard powder, and black pepper in a blender until smooth.