Recipes // Main Dish Beef and Pork // BBQ Pork Chops w/ Habanero Peach Chutney & Vinegar Slaw

BBQ Pork Chops w/ Habanero Peach Chutney & Vinegar Slaw


BBQ Sauce

  • 4 each pork chop bone in
  • 1.5 diced red onion
  • ½ C chopped garlic
  • 1.5 salt
  • 2 T ground cumin
  • 2 T ground coriander
  • ½ T cayenne pepper
  • ½ T ground cinnamon
  • ½ tsp ground clove
  • ¼ lb brown sugar
  • 1.5 C orange juice
  • 3 C coffee
  • 4 C ketchup
  • 6 oz tomato paste
  • ¾ C red wine vinegar


For the Sauce

  1. In a fondue over medium heat, sweat together the red onions and garlic with the salt in a good amount of vegetable oil just until softened, about 3 min
  2. Min in all the spices and continue to cook for 5 minutes.
  3. Add the brown sugar, cook for another 5 min while continuously stirring, the sugar should just begin to caramelize and candy the onions.
  4. Stir in the orange juice; simmer until it has reduced by half.
  5. Add the coffee and just bring to a simmer again before whisking in the ketchup, tomato paste and red wine vinegar. Reduce heat to low to gently cook for at least 45 min, stir often. It will take some time for all of the flavors to come together properly. Adjust the consistency with more coffee during the cooking if the sauce starts to become too thick.
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