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Black Barbecue Pork Chops With Thumbelina Carrots

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main-dish low carb nut free labor day dinner asian french korean
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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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