Serves: 4
Total Calories: 272

FOR THE SAUCE:
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
1/4 cup dry red wine
1 (14 1/2-ounce) can chopped tomato
1/2 teaspoon kosher salt
FOR THE RUB:
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground oregano
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 bone-in, center-cut pork chops, about 1-inch thick each
extra-virgin olive oil

TO MAKE THE SAUCE: In a medium sauté pan over medium-high heat, melt the butter. Add the onion, bell pepper, celery, garlic, thyme, paprika, cayenne, and pepper. Stir occasionally until the vegetables are brown, 4 to 5 minutes. Add the red wine and cook until all the liquid has evaporated. Add the tomatoes and salt. Stir and simmer for about 5 minutes. Transfer to a food processor and puree. Return the mixture to the sauté pan and simmer until smooth. Set aside.

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

Season the pork chops evenly with the rub. Lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Meanwhile warm the sauce over medium heat. Serve the pork chops warm with the sauce spooned on top.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 272
Calories from Fat: 119

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*Pork
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