Hickory Chops With Red-Eye Barbecue Sauce

Prep Time: 60 Minutes

Cook Time: 14 Minutes

Ready In: 74 Minutes

Servings: 4

In 'Weber's Big Book of Grilling'

Ingredients:

1 1/2 teaspoons whole black peppercorns

1 1/2 teaspoons whole mustard seeds

1 tablespoon paprika

1 1/2 teaspoons brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon granulated garlic

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

1/4 teaspoon ground cloves

4 ounces country ham, diced

1 cup brewed coffee

1/2 cup ketchup

1 tablespoon worcestershire sauce

1 tablespoon prepared mustard

1 tablespoon light brown sugar

2 teaspoons red wine vinegar

1/2 teaspoon tabasco sauce

4 boneless center cut pork chops, 1 1/2 inches thick

vegetable oil

hickory chips, soaked in water for at least 30 minutes

Directions:

1. Make the rub: using a mortar and pestle or spice grinder, grind the peppercorns and mustard seeds; combine with the remaining rub ingredients in a small bowl.
2. Make the sauce: heat a saute pan over high heat until smoking hot.
3. Fry the country ham until dark brown and crusty, 5-6 minutes; decrease heat and carefully add the coffee and 1/2 cup water.
4. Whisk in the remaining sauce ingredients; simmer until 1 cup of liquid remains, about 30 minutes.
5. Strain and reserve until ready to serve.
6. Coat the pork chops with the rub and lightly brush or spray with vegetable oil; allow to stand at room temperature for 20-30 minutes before grilling.
7. Follow the grill's instructions for using wood chips; sear the pork chops over direct high heat for 6 minutes, turning once halfway through searing time.
8. Continue grilling over indirect medium heat until the juices run clear, 6-8 minutes.
9. Serve immediately with warmed sauce.

By RecipeOfHealth.com