Roasted Garlic Pork Chops | Spencer Watts

Ease of preparation rating: Easy
Yield: 4 servings

Ingredients:

For the pork:

4 bone in pork chops

Chives, chopped to garnish

Oil spray, for the grill

For the spice mix:

2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) hot chili powder

1 tablespoon (15 ml) paprika

1 tablespoon (15 ml) cumin

½ tablespoon (2.5 ml) kosher salt

½ tablespoon (2.5 ml) black pepper

For the sauce:

2 tablespoons (30 ml) olive oil

½ onion, minced

1/2 head garlic, roasted, mashed

2 sprigs fresh thyme

1/2 tomato, grilled, skinned, chopped

2 tablespoons (30 ml) balsamic vinegar

3 tablespoons (45 ml) maple syrup

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) freshly ground pepper

Method:

For the spice mix:

In a bowl combine brown sugar, hot chili powder, paprika, cumin, kosher salt, and black pepper to make the spice mix.

For the 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 ½ bulb of mashed roasted garlic, tomato, balsamic vinegar, maple syrup, salt, and pepper.

Stir, cooking, a few minutes. Remove from heat, let cool.

For the 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 5 minutes.

Then turn the chops to create a crosshatch and cook for another 3 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.