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Black Barbecue Pork Chops with Thumbelina Carrots


Black Barbecue Pork Chops with Thumbelina Carrots Recipe

Ingredients:
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon olive oil
  • 2 cups chopped onion (about 1/2 pound)
  • 7 garlic cloves, 5 chopped and 2 left whole, divided
  • 1 fresh jalapeo, finely chopped, including seeds
  • 1/4 cup raisins
  • 1/4 cup bourbon
  • 1/4 cup strong brewed coffee
  • 1/4 cup cola
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon molasses (preferably blackstrap)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Korean black bean paste
  • 1 ounces bittersweet chocolate (60 to 70% cacao), chopped
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon ground allspice
  • 1 teaspoon cayenne
  • 1/2 teaspoon hot smoked paprika (pimentn picante)
  • 1 1/2 tablespoons fresh lime juice
  • 2 tablespoons Asian sesame oil
  • 6 (1 1/4-to 1 1/2-inch-thick) bone-in rib pork chops (about 4 pounds total), frenched if desired
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter
  • 12 Thumbelina carrots or other baby carrots (2 bunches; about 1 pound), trimmed
  • 1/4 cup dry vermouth
  • 2 tablespoons fresh lemon juice
  • Kosher salt to taste
Directions:
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