Black Barbecue Pork Chops with Thumbelina Carrots

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 ounces bittersweet chocolate 70% chopped (60 to cacao)
• 0.3 cup bourbon 
• 12  thumbelina carrots trimmed (2 bunches; 1 pound)
• 1 teaspoon cayenne 
• 0.3 cup coca-cola 
• 1.5 teaspoons mustard dry
• 0.3 cup vermouth dry
• 1 teaspoon ground allspice 
• 1  jalapeño fresh finely chopped
• 0.3 cup catsup 
• 6 servings kosher salt to taste
• 2 tablespoons juice of lemon fresh
• 1.5 tablespoons juice of lime fresh
• 1 tablespoon blackstrap molasses (preferably blackstrap)
• 0.5 teaspoon olive oil 
• 0.5 pound onion chopped
• 6  rib pork chops bone-in () ( 4 pounds total)
• 0.3 cup raisins 
• 1 tablespoon korean black bean paste 
• 2 tablespoons asian sesame oil 
• 0.5 teaspoon paprika smoked hot (pimentón picante)
• 2 tablespoons soya sauce 
• 0.3 cup strong coffee decoction brewed
• 3 tablespoons butter unsalted
• 1 tablespoon vegetable oil 
• 7  garlic cloves whole divided chopped
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• paper towels
• oven
• pot
• blender
• baking pan
• kitchen thermometer
• cutting board

Directions

1. Heat butter and olive oil in a 4-to 5-quart pot over medium-low heat until foam subsides. Cook onion, chopped garlic, jalapeño, and raisins, covered, stirring occasionally, until onion begins to brown, 7 to 9 minutes.
2. Add bourbon (use caution; alcohol may ignite) and boil, scraping up any brown bits, until most of liquid has evaporated, about 2 minutes. Stir in coffee, then boil until most of liquid has evaporated, 3 to 5 minutes. Repeat with cola.
3. Add ketchup, soy sauce, vinegar, molasses, Worcestershire sauce, black bean paste, and chocolate and simmer, stirring occasionally, 5 minutes.
4. Add spices and 1 teaspoon pepper and simmer over low heat, stirring occasionally, until very thick, about 10 minutes.
5. Remove from heat and cool 15 minutes. Purée sauce in a blender with remaining 2 garlic cloves, lime juice, and sesame oil until smooth and thick.
6. Rub 6 tablespoons sauce all over pork chops and marinate, chilled, in a large shallow baking dish at least 1 hour.
7. Preheat oven to 350°F with rack in middle.
8. Rub off excess marinade from chops with a paper towel.
9. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops in 2 batches, turning once, about 2 minutes total.
10. Transfer to a 4-sided sheet pan (reserve skillet) and roast chops in oven until an instant-read thermometer inserted into center of chops registers 148 to 150ºF for juicy pink meat, 20 to 25 minutes.
11. Transfer to a cutting board and let rest while cooking carrots.
12. Melt butter in reserved skillet over medium heat, then cook carrots, stirring occasionally, 2 minutes.
13. Add vermouth and lemon juice and cook, covered, 2 minutes. Uncover and simmer until most of liquid has evaporated and carrots are tender, 4 to 5 minutes. Season with kosher salt and pepper. Halve carrots lengthwise, then return to pan and keep warm.
14. Serve pork chops with carrots and remaining sauce on the side.
15. •Pork chops can be marinated up to 5 hours.•Barbecue sauce keeps chilled, 1 month.