Texas Style Summer Barbecue Pork Chops ♥

  Made this recipe this past weekend! Summer is in full swing so why not make it fun and healthy! I love  organic foods. I only buy organic meat products because I know they are safe and healthy. "100% Grass-Fed and Certified Organic.  It is the only meat that I will  eat and I buy it online here."

Below is my recipe using only the best organic products from American Farmers Network.

With strong commitment to sustainable organic farming and humane animal treatment, American Farmers Network is one of the leading organic meat brands in the country. Here is my recipe I got while living in Texas for the best Texas Style Summer Barbecue Chicken, it's a must have recipe for summer! Who doesn't love barbecue?

Ingredients ♥ 

2 tablespoons olive oil

1 large yellow onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 cup ketchup

1/2 cup bourbon

1/2 cup canned reduced-sodium chicken broth

1/4 cup molasses

3 tablespoons cider vinegar

1 tablespoon prepared yellow mustard

Zest and juice of 1 lemon (about 2 teaspoons zest, 4 1/2 teaspoons juice)

1/4 to 1/2 teaspoon hot red pepper sauce

8 6 ounce organic boneless pork chops (1 in/2.5 cm thick)

Directions ♥ 

In a medium saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft — about 5 minutes. Add garlic and sauté 2 minutes more.

Add ketchup, bourbon, broth, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.

 Place pork chops in a large self-sealing plastic bag, add half the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.

Preheat the grill or broiler. Remove chicken from bag, reserving sauce.  Arrange pork chops,  sides down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature).  Place them directly on the cooking grate and cook for 3 to 4 minutes, until golden brown. Flip the chops and brush the top with a heavy coat of the barbecue sauce. Cook for another 3 to 4 minutes, until golden brown on the bottom. Flip the chops and brush the top with a heavy coat of sauce. Continue cooking, flipping, and brushing with sauce about every 2 minutes, until the sauce is cooked on the chops and they have reached an internal temperature of 150°F/65°C.

Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued pork chops.Transfer the chops to a platter to rest for 5 minutes before serving. enjoy! ♥ 

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