- 1 tablespoon unsalted butter
- 1/2 teaspoon olive oil
- 2 cups chopped onion (about 1/2 pound)
- 7 garlic cloves, 5 chopped and 2 left whole, divided
- 1 fresh jalapeño, finely chopped, including seeds
- 1/4 cup raisins
- 1/4 cup bourbon
- 1/4 cup strong brewed coffee
- 1/4 cup cola
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon molasses (preferably blackstrap)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Korean black bean paste
- 1 ounces bittersweet chocolate (60 to 70% cacao), chopped
- 1 1/2 teaspoons dry mustard
- 1 teaspoon ground allspice
- 1 teaspoon cayenne
- 1/2 teaspoon hot smoked paprika (pimentón picante)
- 1 1/2 tablespoons fresh lime juice
- 2 tablespoons Asian sesame oil
- 6 (1 1/4-to 1 1/2-inch-thick) bone-in rib pork chops (about 4 pounds total), frenched if desired
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter
- 12 Thumbelina carrots or other baby carrots (2 bunches; about 1 pound), trimmed
- 1/4 cup dry vermouth
- 2 tablespoons fresh lemon juice
- Kosher salt to taste
- 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.
- 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.
- Add ketchup, soy sauce, vinegar, molasses, Worcestershire sauce, black bean paste, and chocolate and simmer, stirring occasionally, 5 minutes.
- Add spices and 1 teaspoon pepper and simmer over low heat, stirring occasionally, until very thick, about 10 minutes.
- 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.
- Rub 6 tablespoons sauce all over pork chops and marinate, chilled, in a large shallow baking dish at least 1 hour.
- Preheat oven to 350°F with rack in middle.
- Rub off excess marinade from chops with a paper towel. 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.
- 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. Transfer to a cutting board and let rest while cooking carrots.
- Melt butter in reserved skillet over medium heat, then cook carrots, stirring occasionally, 2 minutes. 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.
- Serve pork chops with carrots and remaining sauce on the side.