Natural pork loin cutlets with barbecue glaze

Ingredients:

Pork

• 4 natural pork cutlets on two bones each (approximately 450 g each)
• 1/4 cup coarsely ground black pepper
• 2 tablespoons dark brown sugar
• 2 tsp smoked paprika
• Vegetable oil, for frying
• Submission Guidelines: Smoked corn on the cob, see recipe below

Barbecue sauce

• 4 tablespoons unsalted butter
• 2 cups diced onion
• 1 cup apple cider vinegar
• 3/4 cup dark brown sugar
• 1.5 cups ketchup
• 1 and 1/4 cups apple juice
• 1 tbsp. maple syrup
• 0.5 cups bourbon
• 0.5 cup prunes
• 1/4 cup Worcestershire sauce
• 1/4 tsp cayenne pepper

Preparation:

1. Cut through the meat, not all the way along the bones, to create natural cutlets with 2 ribs.
   
   
   Note
   
   When buying a pork loin in a cut at the butcher's, ask the butcher to cut the meat on the bone so that the ribs open up like a book.
2. Cut the meat into portions; you'll get 4 natural patties. Don't trim off the fat.
3. The thickness of the pieces is 5 cm.
4. Marinate the pork:
   
   Combine 2 tablespoons of salt, black pepper, brown sugar, and paprika in a bowl and rub the mixture over all the pork chops. Wrap in plastic wrap and refrigerate for 2-4 hours.
5. When you're ready, prepare the sauce.:
   
   In a saucepan over medium heat, melt the butter, then add the onion and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until completely dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne pepper, 1 tablespoon salt, and 1.5 teaspoons black pepper and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Puree the sauce with an immersion blender or a regular blender.
6. Preheat the grill to medium heat. Brush the grate with vegetable oil, place the patties directly over the heat, and cook until charred and halfway done, about 15 minutes.
7. Flip and move the patties to a cooler side of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part of the meat registers 140°F–145°F (60°C–62°C), 15–20 minutes.
8. Uncover and brush the patties with the sauce on all sides, then cover and cook until golden brown, about 5 minutes more. Transfer to a cutting board and brush with more sauce. Cover loosely with foil and let rest for 10 minutes. Serve with the sauce and smoked corn on the cob.
   
   

   Smoked corn on the cob

   
   Remove the husks and hairs from the corn cobs, but do not remove them. Brush the kernels with butter and sprinkle with salt and smoked paprika. Re-wrap the corn in the husks and grill, turning occasionally, for 12-15 minutes.