- 1 quart plus 1/4 cup fresh orange juice, preferably blood orange juice
- 2 tablespoons light brown sugar
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ancho chile powder, or other pure chile powder
- 1 teaspoon ground cumin
- 8 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
- 1 cup ketchup
- 6 garlic cloves, thinly sliced
- 4 jalapeños, thinly sliced crosswise
- 1/4 cup red wine vinegar
- 1 tablespoon fennel seeds
- 1 orange, preferably a blood orange, sliced crosswise (8 slices)
- In each of 2 large resealable plastic bags, combine 2 tablespoons of the orange juice, 1 tablespoon of brown sugar, 1 tablespoon of olive oil, 1 teaspoon of chile powder and 1/2 teaspoon of cumin. Seal the bags and shake to mix. Add 4 pork chops to each bag, seal and shake again to coat the chops. Refrigerate for at least 4 hours.
- Light a grill. In a large saucepan, combine the remaining 1 quart of orange juice with the ketchup, garlic, jalapeños, vinegar and fennel seeds and bring to a boil, stirring once or twice. Simmer over moderate heat, stirring occasionally, until reduced to 2 cups, about 30 minutes. Season the barbecue sauce with salt.
- Season the pork chops with salt and grill over a medium-hot fire until nicely charred and just pink in the center, about 12 minutes per side. Brush a thick layer of barbecue sauce on each chop, cover the grill and cook until the pork is nicely glazed, about 3 minutes. Top each chop with an orange slice and serve.
The pork chops can be marinated overnight. The barbecue sauce can be refrigerated for up to 2 days.
These meaty chops with their tangy sauce benefit from an equally juicy, meaty red. Merlota perfectly respectable grape that's been unjustly bashed by wine snobsoften has that character.