by Adam Holtzapfel & Jared Elek
If you’re lucky enough to live in Columbus, you can buy Chipotle Apple Pie spice pre mixed from North Market Spices. If you’re not, you can follow the recipe below.
8 Boneless Pork Chops (4 oz each)
1/2 lb Bacon (ground/chopped)
1 Bottle of Beer (use what you like, we used Jackie O’s Dark Apparition)
1 tablespoon ground chipotle powder
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon cardamom
Ancho Chile BBQ Sauce
1 tablespoon olive oil
1 cup chopped onions
2 garlic cloves, minced
1.5 cups chili sauce
1 cup apple juice
1/3 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 (8-oz). can tomato sauce
2 dried ancho chiles, seeded, chopped
1 teaspoon cumin
1 teaspoon dry mustard
1/4 teaspoon salt
2/3 cup brown sugar
1. Soak Ancho Chiles in hot water for 30 minutes
2. Heat oil in medium saucepan over medium-high heat until hot. Add onions and garlic; cook and stir until crisp-tender, about 3 to 4 minutes
3. Add all chili sauce, apple jice, worchestershire, vinegar, tomato sauce, chilies, cumin, mustard, salt, and sugar; mix well. Bring to a boil. Reduce heat to low; simmer 1 hour or until sauce is of desired consistency, stirring occasionally. (For a thinner sauce, mix in a blender and run through a strainer)
1. Slice a red onion and place in a resealable bag with the beer and let it sit over night.
2. Cover pork chops with a thin layer of yellow mustard to help spices stick.
3. Dip both sides of the chops in Chipotle Apple Pie Spice (chipotle, cinnamon, nutmeg, and caradmom mixed together).
4. Grill the chops and onions.
5. Serve on your favorite hamburger bun topped with Ancho Chile BBQ Sauce, mozzarella cheese, and beer soaked red onions.