Description
These boneless pork chops with rhubarb barbecue sauce are a sweet, tangy, and savory one-pot stovetop dinner made in a Dutch oven with fresh rhubarb, strawberries, bourbon, brown sugar, and ketchup.
Ingredients
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4 boneless pork chops
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Salt, to taste
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Pepper, to taste
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Paprika, to taste
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3 cups sliced rhubarb
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2 cups strawberries
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2 tablespoons olive oil
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1 medium onion, diced
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1 cup packed brown sugar
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3/4 cup ketchup
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1/2 cup red wine
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1/2 cup bourbon
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1/4 cup low-sodium soy sauce
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1/4 cup honey
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2 tablespoons Worcestershire sauce
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2 teaspoons garlic powder
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1 teaspoon crushed red pepper flakes
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1 teaspoon coarsely ground pepper
Instructions
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Pat the boneless pork chops dry and season both sides with salt, paprika, and pepper.
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Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes.
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Stir in the rhubarb, strawberries, brown sugar, ketchup, red wine, bourbon, soy sauce, honey, Worcestershire sauce, garlic powder, crushed red pepper flakes, and coarse black pepper.
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Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the rhubarb and strawberries break down.
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For a smoother sauce, use an immersion blender carefully in the pot or blend the sauce in batches, then return it to the Dutch oven.
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Nestle the seasoned pork chops into the sauce and spoon some sauce over the top.
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Cover and simmer over medium-low to low heat for 15 to 20 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F.
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Remove the lid and simmer a few more minutes if needed to thicken the sauce.
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Serve the pork chops hot with the rhubarb barbecue sauce spooned generously over the top.
Notes
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Thicker boneless pork chops stay juicier in this recipe.
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Blend the sauce for a smoother barbecue-style texture.
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This is delicious served with corn on the cob, mashed potatoes, or roasted vegetables.
- Prep Time: 15 MINUTES
- Cook Time: 35 MINUTES
- Category: bbq, Dinner
- Method: STOVETOP
- Cuisine: American