Spice-Rubbed Pork Chops with Sorghum BBQ Sauce

  • prep time10 min
  • total time 25 min
  • serves 4

Sorghum syrup is very much like molasses in consistency and makes for an irresistible BBQ sauce.

102 Ratings
Directions for: Spice-Rubbed Pork Chops with Sorghum BBQ Sauce

Ingredients

Pork Chops

1 ½ cups ketchup

¼ cup sorghum syrup

¼ cup apple cider vinegar

2 Tbsp Dijon mustard

1 Tbsp ancho chile powder

½ habanero chile, finely chopped

Kosher salt and freshly ground black pepper

4 bone-in center-cut or porterhouse pork chops (at least 1-inch thick)

Canola oil, for brushing

2 Tbsp Bobby's Spice Rub for Pork, recipe follows

Bobby's Spice Rub for Beef and Pork (Makes about 1 1/2 cups)

¼ cup ancho chile powder

2 Tbsp ground coriander

2 Tbsp dry mustard

2 Tbsp paprika

2 Tbsp freshly ground black pepper

2 Tbsp kosher salt

1 Tbsp chile de arbol powder or cayenne pepper

1 Tbsp ground cumin

1 Tbsp dried oregano

Directions

Pork Chops

1. Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.

2. Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.

3. Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150ºF, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.

Bobby's Spice Rub for Beef and Pork (Makes about 1 1/2 cups)

1. In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.

See more: Pork, BBQ, Dinner, Grill, Hot and Spicy, Main


https://www.foodnetwork.ca/recipe/spice-rubbed-pork-chops-with-sorghum-bbq-sauce/16208/

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