Preparation / Directions:
Spice Mixture: Grind all ingredients together in spice mill or coffee grinder.
Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours).
Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter.
Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer.
Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar.
Chops: Preheat grill.
Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150F).
Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.)
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