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Burlington Finest Butcher Shop
Started in the 60's by my grandfather ,traditions ,quality and service carried forward by my brother threw the 80's+90's. Now with strong traditions ,unparralled quality and a customer 1st attitude we look towards the future . Which looks alot like the past Bessery's Quality Market still the place you can get all your meal needs met. From all you need to have feast of french cuisine.To a down home  backyard BBQ. Were still Burlington's first thought when it comes to the freshest meats. 
       Bessery's  
       Quality Market
           1398 North Ave. Burlington VT.
         802-862-1731
          Steaks Specials!!!
                                              Bulk Steak Price
                                  6 steaks or more for these prices
Porterhouse Steak              $8.99lb    
Ribeye Delmonico               $10.99lb    
N.Y. Strip Steak                  $10.99lb     Tenderloin Tips                  $9.99lb
Filet Mignon Steaks            $13.99lb    
Butcher Select Sirloin         $9.99lb
As always save 10% on wine when you purchase Any meats.


Total Time: 1 hr 50 min.
Prep 45 min.
Cook1 hr 5 min.
Yield:4 servings .
Level:Easy..



Ingredients:
For the Pork:
Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill
For the Sauce:
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper
Prepare the pork:
Mix 2 tablespoons salt, the black pepper, brown sugar and
paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and
refrigerate 2 to 4 hours

Directions:
Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.

Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.











Recipe Of The Week:
Glazed Double-Cut Pork Chops


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