Ingredients:
Pork Chops:
4 Pork Chops, 1 inch center cut
½ cup of Dr. Pepper
2 tablespoons honey
2-3 tablespoons olive oil
2 cloves chopped garlic
2 sprigs fresh rosemary
salt and pepper
BBQ Sauce:
1/3 can of Dr. Pepper (about a half cup)
3 tablespoons dark rum
1 cup ketchup
1/3 cup finely chopped onion
2 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon salt
a bit of pepper
Dried Cherry Cole Slaw:
½ head of red cabbage, sliced thinly
½ head of white cabbage, sliced thinly
½ Spanish onion, sliced thinly
½ cup julienned carrot,
½ cup dried cherries
½ cup sherry vinegar
½ tablespoon whole grain mustard
½ tablespoon chopped garlic
1 tablespoon olive oil
1/2 tablespoon granulated sugar
salt and pepper
Action: Pork Chops
1.In a large plastic bag, add the chops and all of the marinade ingredients and let marinate for 1-2 hours.
2. Once the chops have marinated, remove from the liquid and drain off excess marinade before tossing on a smokin’ hot grill. Allow them to char for about 3-4 minutes then turn, reduce heat to medium and cook until finished (about 10-12 minutes)
Action: BBQ Sauce
1. For the BBQ sauce, add all ingredients to a med saucepan and bring to a boil then reduce to a simmer and let reduce for about 30 minutes. Its that easy.
Action: Dried Cherry Cole Slaw
1. In a small bowl, whisk the oil, vinegar, mustard, garlic, sugar and some salt and pepper to create a quick vinaigrette.
2. In a separate large bowl, add the cabbages, carrots, onions, and cherries and toss until evenly mixed.
3. Pour the vinaigrette over the top of the vegetables and cover with plastic wrap and put in the fridge for at least one hour to allow the flavors to marinate. And then serve chilled.
