Black Barbecue Pork Chops with Thumbelina Carrots

Ingredients

• 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

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