Name: Black Barbecue Pork Chops with Thumbelina Carrots
Cook time: 1 1/2
Total time: 3 1/2
Yield: Makes 6 servings
Ingredients: 1 tablespoon unsalted butter; 1/2 teaspoon olive oil; 2 cups chopped onion (about 1/2 pound); 7 garlic cloves, 5 chopped and 2 left whole, divided; 1 fresh jalapeño, finely chopped, including seeds; 1/4 cup raisins; 1/4 cup bourbon; 1/4 cup strong brewed coffee; 1/4 cup cola; 1/4 cup ketchup; 2 tablespoons soy sauce; 2 tablespoons balsamic vinegar; 1 tablespoon molasses (preferably blackstrap); 1 tablespoon Worcestershire sauce; 1 tablespoon Korean black bean paste; 1 ounces bittersweet chocolate (60 to 70% cacao), chopped; 1 1/2 teaspoons dry mustard; 1 teaspoon ground allspice; 1 teaspoon cayenne; 1/2 teaspoon hot smoked paprika (pimentón picante); 1 1/2 tablespoons fresh lime juice; 2 tablespoons Asian sesame oil; 6 (1 1/4-to 1 1/2-inch-thick) bone-in rib pork chops (about 4 pounds total), frenched if desired; 1 tablespoon vegetable oil; 3 tablespoons unsalted butter; 12 Thumbelina carrots or other baby carrots (2 bunches; about 1 pound), trimmed; 1/4 cup dry vermouth; 2 tablespoons fresh lemon juice; Kosher salt to taste

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Black Barbecue Pork Chops with Thumbelina CarrotsJohn Kernick

Based on depth rather than tanginess or sweetness, Lee's signature black barbecue sauce is a cultural interaction that includes the thin, Worcestershire sauce—like "dip" for mutton ribs found in and around Owensboro, Kentucky; red-eye gravy; an earthy mole; and brothy, robust kalbi, the braised short ribs of Korea. The melting pot, as they say, simmers on.

Cooks' notes:

•Pork chops can be marinated up to 5 hours.
•Barbecue sauce keeps chilled, 1 month.

Recipe notes

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