If you’re a lover of BBQ, you owe it to yourself to check out the latest issue of Saveur. It’s chock full of great BBQ recipes. This recipe is from the BBQ issue, although it’s not actually cooked on the BBQ (but could be, as suggested below). It’s definitely BBQ in flavour though.
The original recipe suggests country style pork ribs or pork steaks. As I had a package of thick pork chops on hand, I went with those. I also didn’t have the ancho chili powder. Truth be told, I don’t even know if it’s available in these parts. If you’re in a larger urban centre, it’s probably much easier to find. I went with Chipotle Chili powder, which is available easily in the spice section in this area. I used the same measurement as specified and ended up with a nice level of spice. If cooking for kids or those who don’t like spice, I’d reduce the chipotle chili powder a bit. I suspect you could go with plain old chili powder or any other chili seasoning mix for this.
The results were great and wonderfully easy. The sauce was rich and flavourful with a perfect amount of heat for us, from the chipotle chili powder. I served it with a salad but kept thinking how great it would be in the colder months with some mashed potatoes on the side. Definitely a recipe I’ll be putting into regular rotation. I think it would also be great for a summer entertaining event as it would be easy to make up a large pan for a crowd.
St. Louis Style Pork Chops
Summary: These pork chops are full of flavour. You could also use country style pork ribs for this recipe.
- 4 slices bacon, finely chopped
- 1 tbsp. ground ancho chile (or other chili powder, such as plain, chipotle or chili spice mix)
- 4 cloves garlic, finely chopped
- 1/4 medium onion, chopped
- 2 cups canned whole, peeled tomatoes, pureed in blender beforehand or leave whole and puree sauce in the saucepan with immersion blender.
- 1/2 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup whole-grain mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 6 country-style pork ribs or pork chops or steaks (about 3¼ lb.)
- 3 tbsp. canola oil
- Heat oven to 350°.
- In a large saucepan, heat bacon over medium heat. Cook, stirring, 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, and bring to a boil. If you didn’t puree tomatoes before hand, use an immersion blender to puree the sauce now. Cook for 5 minutes then remove from heat and set aside.
- 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 8 minutes. Transfer pork to a 9″ × 13″ baking dish and pour sauce on top of pork, to cover. Bake, uncovered, about 1 hour, or until pork is cooked through (may take longer for thicker and bone-in cuts).
Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour 30 min
Number of servings (yield): 6
Recipe adapted from Saveur. Photo of dish in pan with fork © Todd Coleman via Saveur.