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Inn On The Twenty’s Cider Marinated Pork Chop with Cherry BBQ Sauce

Take your pork chop game to the next level with a cider marinade and a tangy, tart cherry chili BBQ sauce. The cherries add a nice sweetness to the sauce, and the chili flakes give it just a slight kick to elevate the flavor. It is the perfect, unexpected complement to grilled pork chops. Recipe courtesy of Executive Chef Pete Tindall from Inn On The Twenty Restaurant at Inn On The Twenty

Cider Marinated Pork Chop with Cherry BBQ Sauce

Compliments of Executive Chef Pete Tindall from Inn On The Twenty Restaurant at Inn On The Twenty.  

Serves 4 People

Ingredients for Dry Rub:

2 tsp Salt
2 tsp Garlic powder
2½ tsp Paprika
1 tsp Ground black pepper
1 tsp Onion powder
1 tsp Cayenne pepper
2 tsp Thyme
1 tsp Dried chili flakes

Method for Dry Rub:

  1. Grind all ingredients in spice grinder for 2 minutes.

Ingredients for Cherry BBQ Sauce:

2 L Fresh sweet cherries (pitted)
473 ml Water
½ cup Fancy molasses
1 tbsp Tomato paste
1 large Onion diced small
½ tsp Dried chili flakes
1 tbsp Lemon juice
1 cup Brown sugar
4 cloves Whole garlic
½ tsp Salt
½ tsp Pepper

Method for Cherry BBQ Sauce:

  1. Add onions, garlic and chili flakes to a heavy bottom pot on medium heat.
  2. Cook until onions are translucent.
  3. Add water and bring to a boil.
  4. Add cherries, molasses, tomato paste and brown sugar.
  5. Simmer for 2 – 2 ½ hours.
  6. Blitz with stick blender until smooth. Finish with salt, pepper and lemon juice to taste.

Ingredients for Cider Pork Chop Marinade: 

4,  8 oz Pork chops 
473 ml Cider of choice
3 Bay leaves
1 tbsp Black pepper corns
1 tsp Dried chili flakes
1 large Onion, diced

Method for Cider Pork Chop and Marinade:

  1. Place pork chops in a sealable container.
  2. Add bay leaves, peppercorns, chili flakes and onion.
  3. Pour into the cider seal container and let it sit in the fridge for 6 hours or overnight.
  4. Take pork chops out of container and pat dry with paper towel. Rub in spice mix.
  5. Grill until desired doneness.
  6. Serve with a topping or side of the Cherry BBQ sauce. 

 

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