Bobby grills succulent Spice-Rubbed Pork Chops with Sorghum BBQ Sauce!
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Spice-Rubbed Pork Chops with Sorghum BBQ Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Overall: 1 hr 10 minutes
Active: 30 minutes
Yield: 4 servings

Active 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 sliced
Kosher salt and newly ground black pepper
4 bone-in center-cut or porterhouse pork chops (a minimum of 1-inch thick).
Canola oil, for brushing.
2 tablespoons Bobby's Spice Rub for Pork, dish follows.

Bobby's Spice Rub for Beef and Pork:.

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.

Directions.

Combine the catsup, 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 periodically, up until a little thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.

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 space temperature level for 30 minutes.

Location the chops rub-side down over direct heat on the grill and cook till charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, simply to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, till a meat thermometer signs up an internal temperature of 150 degrees F, about 5 minutes. Get rid of 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:.
Yield: about 1 1/2 cups.

In a bowl, blend together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Shop in a cool, dark place, firmly covered, for approximately 6 months.

Cook's Note.

The sauce can be made up to 2 days ahead and saved, covered, in the fridge until ready to use. Bring to room temperature or warm over low heat before using.

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Bobby Flay's Spice-Rubbed Pork Chops|Bobby Flay's Barbecue Addiction|Food Network.