Roasted garlic pork chops
Ingredients
Pork:
- 4 bone in pork chops
- Chives, chopped to garnish
- Oil spray, for the grill
Spice mix:
- 2 tablespoons (30 milliliters) brown sugar
- 2 tablespoons (30 milliliters) hot chili powder
- 1 tablespoon (15 milliliters) paprika
- 1 tablespoon (15 milliliters) cumin
- 1/2 tablespoon (2.5 milliliters) kosher salt
- 1/2 tablespoon (2.5 milliliters) black pepper
Sauce:
- 2 tablespoons (30 milliliters) olive oil
- 1/2 onion, minced
- 1/2 head garlic, roasted, mashed
- 2 sprigs fresh thyme
- 1/2 tomato, grilled, skinned, chopped
- 2 tablespoons (30 milliliters) balsamic vinegar
- 3 tablespoons (45 milliliters) maple syrup
- 1 teaspoon (5 milliliters) salt
- 1 teaspoon (5 milliliters) freshly ground pepper
Directions
Spice mix:
- In a bowl combine brown sugar, hot chili powder, paprika, cumin, kosher salt, and black pepper to make the spice mix.
Sauce:
- Preheat half the barbeque to medium-high or 375 F (190 C).
- Cut the top off the garlic bulb, rub with olive oil, place in a tinfoil basket and top with thyme, and salt to season, close the top of the tinfoil and roast for 30 minutes on the unlit side barbeque.
- Once cooled remove the cloves.
- Heat olive oil in a saucepan. Add onion and sauté until soft.
- Add 1/2 bulb of mashed roasted garlic, tomato, balsamic vinegar, maple syrup, salt, and pepper.
- Stir, cooking, a few minutes. Remove from heat, let cool.
Pork chops:
- Preheat the barbeque to medium-high or 375 F. (190 C).
- Rest the pork chops to room temperature.
- Season pork chops with the spice mix.
- On the barbeque spray grill surface place pork chops to grill for five minutes.
- Then turn the chops to create a crosshatch and cook for another three minutes.
- Flip the chops and repeat the process from the first side or to an internal temperature of 145 F (63 C).
- Plate and serve with the roasted garlic tomato sauce and top with chives
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
