Sugarless Blackberry Mountain Barbecue Pork Chops
4 porterhouse pork chops, 16 oz each (Kurabata pork is best if you can find it)
1/4 cup honey mustard
For the Dry Rub:
1 tsp dried sage
1/2 tsp coarse sea salt
1 pkg Splenda sugar substitute
1/4 tsp paprika
1 tbsp garlic powder
Cattlemen’s Smoke House Barbecue Sauce
Massage mustard into chops and then sprinkle rub over chops, coating evenly. Put on a plate, cover with plastic wrap and refrigerate for 4 hours. (Can be marinated up to 24 hours.)
Grill chops on oiled grill rack set 5 to 6 inches over glowing coals, 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155Â°F. Brush lightly with smoky barbecue sauce, seal chops in heavy duty foil, and let stand 5 minutes before serving.
Serve with blackberry sauce, below, garnished with sprigs of fresh
rosemary or sage.
Sugarless Blackberry Que Sauce
3 cups blackberries (or raspberries)
3/4 cup Cattlemen’s Honey barbecue sauce
1/4 cup good quality Cabernet Sauvignon or Pinot Noir Red Wine
6 tsp/pkgs Splenda (sugar substitute), divided
2 tbsp rice wine vinegar
2 tbsp butter
Cover berries with wine and 3 tsp/pkgs Splenda in small saucepan. Poach for 10 minutes. Strain and mash the berries in strainer. In separate saucepan, heat barbecue sauce, remaining 3 tsp/pkgs sugar substitute, and vinegar and simmer 3 minutes. Stir in strained berry juice and reduce until syrupy, about 10 minutes. Swirl in butter. Sauce should be tangy.