I have sinned. Although I try my darnedest to abide by the dogma of fresh, LOCAL ingredients, this burning craving for the taste of barbecue blazed in my summer-starved soul.
In order to quench it, I actually had the audacity to buy fresh, gorgeous, sweet, thumb-sized, shiny blackberries to make blackberry chipotle BBQ sauce (for pork chops on the grill) when Lord knows they aren't in season around Western Pennsylvania. Not even close...the bushes don't even have blossoms on them yet! How DARE I?!
Somehow, I think my error in judgment is worthy of whatever minor penance might be in the offing.
Seriously, don't we sometimes take this whole thing just a little too far? Once in a while can't we abandon root vegetables and all varieties of cabbage after a long HARD winter, loosen up and live it up with a few out-of-season berries? I say yes! So we did. Deliciously.
Chill out a bit and rush the blackberry season yourself, here's my recipe for Fresh Blackberry Chipotle BBQ Pork Chops. Oh...and I won't tell you've also committed the "local" trangression. That issue - and whatever your conscience demands - is between you and your CSA to work out!
Fresh Blackberry Chipotle BBQ Sauce for Pork Chops
- 2 medium chipotle peppers from a can
- 2 T adobo sauce (from the same can!)
- 16 fresh blackberries - nice BIG ones - or 32 smaller ones
- 2 t rice vinegar
- 1 t granulated garlic
- 1 T molasses
- 4 nice thick bone-in center cut loin pork chops
In a gallon size zip top plastic bag, add all the sauce ingredients, seal the top, and smoosh (yes, "smoosh" IS a proper culinary term...you read it here first) everything together until completely mixed and (relatively) smooth. Then add the chops. Marinate overnight.
|The "smooshing" of chipotles, blackberries and other sauce components into a proper sauce.|
Take the chops out of the fridge about an hour before you're going to put them on the grill. Grill over low heat so the sauce doesn't burn...too much.
While you've got the grill going, throw on lots of fresh sliced veggies for a whole meal on the grill!
NOTE: Think you can only use this sauce on pork chops? Really good on chicken and turkey, too!
NOTE 2: When I use only 1 or 2 peppers from a whole can of chipotles in adobo, I sure don't throw out what's left. I put the rest of the can into a snack-size ziplock bag and pop it into the freezer. When I need a pepper or two the next time, I just pull the bag out of the freezer, pluck what I need out and put the rest back in the freezer until the next time. Easy. And thrifty!
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