Grilled Pork Chops with Chunky Andouille Barbecue Sauce
Posted on 29. Jul, 2011 by maureen
in barbecue, chicken, entrée, pork
ndouille sausage isn't something I buy very often, but when I find recipes like this... game on. I picked up two raw chicken andouille sausages, eight thick-cut, butterflied, boneless pork chops, and two extra large christophenes to make the Caribbean stuffed cho-chos. While I boiled the christophenes, I had plenty of time to cook the sausage and chop it into small enough pieces. The barbecue sauce wasn't quite what I was expecting but I liked it for what it was. Simple, spicy, and it worked well with the chicken sausage and pork chops. The sauce seemed to taste much better the days after. I didn't grill these...just pan fried them. I need a better process for the thick-cut chops so they're not nearly as tough as these were. But overall taste, I approve.
Ingredients:
- Nonstick vegetable oil spray
- 1 1/2 cups diced andouille sausage (about 7 ounces)
- 1 1/2 cups chopped onion
- 2 cups tomato sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon dark brown sugar
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 6 1-inch-thick rib pork chops
- Additional chili powder and ground cumin
Directions:
- Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
- Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
- Serve chops with sauce.
