Schweinekoteletts nach St.-Louis-Art mit BBQ-Sauce

Zutaten

• 4 slices bacon (diced)
• 1-2 teaspoons chili powder (to taste)
• 3 cloves garlic (finely chopped)
• 1/2 small onion (chopped)
• 2 cups canned crushed tomatoes (or if you only have whole canned tomatoes, you can puree and measure out instead)
• 1/2 cup dark brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup whole-grain mustard (or Dijon mustard)
• 1 Tablespoons Worcestershire sauce
• 1 Tablespoon kosher salt (plus more to taste (less if using fine salt))
• Freshly ground black pepper (to taste)
• 6 thick bone-in pork chops (about 3 lb., 3/4-1 inch thick with some fat cap and marbling of fat)
• 2 Tablespoons cooking oil

Zubereitung

1. 1

   Heat oven to 350 F.

2. 2

   In a large saucepan, heat bacon over medium heat. Cook, stirring, until just starting to brown, about 5 minutes. Add chili powder, garlic and onions and cook, stirring, until softened, about 5 minutes. Add tomatoes, sugar, vinegar, mustard, Worcestershire, salt and pepper. Stir to combine. Bring to a boil. Cook for 5 minutes. Taste and add additional salt and pepper, as needed, then remove from heat and set aside.

3. 3

   Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Working in batches, add meat and cook, turning once, until browned on both sides, about 3-4 minutes per side.

4. 4

   Transfer pork to a 9 × 13-inch baking dish and pour sauce on top of pork, to cover pork chops. Bake, uncovered, about 30-40 minutes, or until pork is cooked through (140F when tested with thermometer). *NOTE: Baking time will be totally dependent on the thickness of the chops you start with. Thicker pork will take longer. Thinner will take less.

5. 5

   Remove from oven and heat the broiler in your oven, with a rack at about 6-8 inches away from the heat source. Return baking dish to oven under the broiler for a 3-5 minutes to caramelize the sauce on the chops slightly.