Spice-Rubbed Pork Chops with Sorghum BBQ Sauce Recipe

Name: Spice-Rubbed Pork Chops with Sorghum BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ketchup; 1/4 cup sorghum syrup; 1/4 cup apple cider vinegar; 2 tablespoons Dijon mustard; 1 tablespoon ancho chile powder; 1/2 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 tablespoons Bobby's Spice Rub for Pork, recipe follows; 1/4 cup ancho chile powder; 2 tablespoons ground coriander; 2 tablespoons dry mustard; 2 tablespoons paprika; 2 tablespoons freshly ground black pepper; 2 tablespoons kosher salt; 1 tablespoon chile de arbol powder or cayenne pepper; 1 tablespoon ground cumin; 1 tablespoon dried oregano

Servings: persons

1 1/2 cups ketchup
1/4 cup sorghum syrup
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
1/2 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 tablespoons Bobby's Spice Rub for Pork, recipe follows
1/4 cup ancho chile powder
2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol powder or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano

1
Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan.
2
Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes.
3
Set aside about 1/2 cup for serving; keep warm.
4
Prepare a grill for medium-high indirect heat.
5
Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub.
6
Let stand at room temperature for 30 minutes.
7
Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes.
8
Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit.
9
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 150 degrees F, about 5 minutes.
10
Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes.
11
Serve with the reserved BBQ sauce.
12
In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended.
13
Store in a cool, dark place, tightly covered, for up to 6 months.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups ketchup, 1/4 cup sorghum syrup, 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, and more.

Yes, Spice-Rubbed Pork Chops with Sorghum BBQ Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice-Rubbed Pork Chops with Sorghum BBQ Sauce

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