Measure Once and Cut Twice

Double-Cut Pork Chops

You may have seen it on the menu. You may have seen it at the store. So what does it mean? Was it cut twice?

Actually you might consider it cut half as much. A double-cut chop is double the thickness If it is a chop with a bone, it will have two.

Glazed Double-Cut Pork Chops

Regardless of the size of the chop this glaze is fantastic!

I bought my pork and cut the chops myself.

This rub is some serious business.

Using the immersion blender makes this much easier.

Look at those beautiful grill marks!

Sauced up.

And again.

On the plate.

And in my mouth!

Glazed Double-Cut Pork Chops

Prep Time: 0 hours 45 minutes | Cook Time: 1 hours 5 minutes | Servings: 4 servings | Difficulty: Easy

Ingredients:

For the Pork:
Kosher salt
1/4cup coarsely ground black pepper
2tablespoons packed dark brown sugar
2teaspoons smoked paprika
4double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grillFor the Sauce:
4tablespoons unsalted butter
2cups diced onions
1cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4cups apple juice
1cup maple syrup
1/2cup bourbon
1/2cup prunes
1/4cup Worcestershire sauce
1/4teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper

Directions:

Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.

Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil.

Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.

Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes.

Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.

Source: http://m.foodnetwork.com/recipes/recipe/463174