I had some of that really nice Cherry Cola barbecue sauce leftover from our last rack o’ ribs, so thought I’d give it a whirl on pork chops…
Nice.
But first, I wanted to treat the chops a little bit differently than that (ermmm, those) rack(s) of ribs; so I tossed ’em in a buttermilk marinade overnight.
Details?
We got yer details, right here:
INGREDIENTS
• 4 pork chops – I had some nice, sort of thick-ish, bone-in chops from our last trip to Costco
Buttermilk marinade:
•2 cups buttermilk
•1 tsp dried garlic
•1 tsp dried chives
•1 tsp chili powder
•1 tsp Caribbean Calypso Seasoning – or you could add some freshly grated citrus zest and maybe just a bit of crushed red pepper
Cherry Cola Barbecue Sauce:
•1 cup barbecue sauce (one pint)
•1 can (12 oz) cherry cola
•1/4 cup cherry preserves
•1 tsp ground mustard
•2 tsp Earl’s Five Pepper, or other hot sauce
Whisk the buttermilk together with the seasonings, pour over your pork chops in a zipper bag, and squish stuff around a bit to really mix it up. Toss the bag on a rimmed plate and stash in the fridge over night. Give it a turn or three, if you think to.
Now for the sauce (unless, like me, you had some extra from your last batch o’ tasty, TASTY ribs): combine all the ingredients together in a 2 quart sauce pan and bring to a boil. Reduce heat and simmer, uncovered, for about thirty minutes – until the sauce is nicely thickened. Set aside to cool.
About an hour before you’re ready to start dinner, pull the chops out of the fridge and the marinade, and allow to come to room temperature.
Pop the ribs on the grill (I used my kitchen grill, so adjust your times based on how hot your grill is), brush the top with a bit of the sauce, and grill for about four minutes.
Flip the chops, brush again with the sauce and grill for another three to five minutes.
Flip again to quickly char the sauce, then remove the chops to a platter to rest for five minutes before serving – I added one more quick dollop of sauce.
Done!
We had ours with a modified winter fruit salad (I was out of dried cherries), and some Hasselback potatoes.