BROWN SUGAR PORK CHOPS WITH GEORGIA PEACH BBQ SAUCE
Provided by Virginia Willis
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a medium saute pan over medium heat and add the oil. Add the onion and cook until translucent, about 2 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds.
- Add the ketchup, peach jam and peaches. Reduce heat to low and simmer until the sauce thickens, about 30 minutes, stirring occasionally. Add the vinegar and season with salt and pepper. Remove from the heat and set aside to cool.
- Meanwhile, in a medium heatproof bowl, dissolve the brown sugar and kosher salt in boiling water, then stir in the ice cubes to cool. Add the pork chops, cover the bowl with plastic wrap and refrigerate about 30 minutes. Remove the pork chops from the brine, rinse them well and dry thoroughly with paper towels.
- Pour half the barbecue sauce into a shallow baking dish; reserve remaining sauce. Add the pork chops, turning to coat both sides.
- Prepare a medium-hot grill or grill pan. Grill the chops until cooked through, about 5 minutes per side, basting chops with barbecue sauce. Remove from the grill and let stand 5 minutes before serving. Serve with the remaining sauce.
GEORGIA BARBECUE SAUCE
Make and share this Georgia Barbecue Sauce recipe from Food.com.
Provided by Pinay0618
Categories Sauces
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a bowl, whisk together vinegar, mustard, ketchup, sugar, salt, pepper, cayenne, and garlic.
GEORGIA PEACH BBQ SAUCE
Steps:
- In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated. This is the sweetest of the three sauces for barbecued chicken. You can add a tablespoon or so of peach liqueur for more peach flavor.
PEACH BARBECUE SAUCE
Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10h35m
Yield 48
Number Of Ingredients 19
Steps:
- Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
- Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
- Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g
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