Once again, while John was home from Korea, I made these wonderful pork chops. They have a sweet and tangy flavor. The jalapenos add a slight heat to the background of the barbecue sauce.
In regards to “1 quart of orange juice”, I would cut that in half. My barbecue sauce never thickened up. It still had a wonderful taste, so I think this could have been a misprint or something didn’t go right when I made the sauce. I had no complaints about the flavor or the sauce. I also used 1 cup of blood orange juice and the rest was no pulp orange juice. I couldn’t find a bottle of blood orange juice so I had to juice them myself, and blood oranges are a little pricey which is why I didn’t use only blood orange juice.
Batali brushes citrusy-spicy barbecue sauce on pork chops after they’re almost cooked through so the sauce doesn’t burn on the grill. He prefers flavoring the sauce with blood orange juice, which is less acidic than classic orange juice, but both are good.
1 quart plus ¼ cup fresh orange juice, preferably blood orange juice
2 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 teaspoons ancho chile powder, or other pure chile powder
1 teaspoon ground cumin 8 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
1 cup ketchup
6 garlic cloves, thinly sliced
4 jalapenos, thinly sliced crosswise
1/4 cup red wine vinegar
1 tablespoon fennel seeds
1 orange, preferably a blood orange, sliced crosswise (8 slices)
In each of 2 large resealable plastic bags, combine 2 tablespoons of the orange juice, 1 tablespoon of brown sugar, 1 tablespoon of olive oil, 1 teaspoon of chile powder and 1/2 teaspoon 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 quart of orange juice with the ketchup, garlic, jalapenos, 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 an orange slice and serve.
The pork chops can be marinated overnight. The barbecue sauce can be refrigerated for up to 2 days.
Originally uploaded by jenianddean.