Best 5 Spice Rubbed Pork Chops With Sorghum Bbq Sauce Recipes

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**Spice-Rubbed Pork Chops with Sorghum BBQ Sauce: A Sweet and Savory Symphony of Flavors**

Indulge in a culinary journey with our tantalizing Spice-Rubbed Pork Chops, masterfully paired with a luscious Sorghum BBQ Sauce. This delectable dish promises an explosion of flavors, where the aromatic spices dance harmoniously with the smoky-sweet sauce, creating a symphony of taste that will leave you craving for more. Our curated collection of recipes offers a step-by-step guide to crafting this pork chop masterpiece, ensuring a perfectly cooked and succulent main course. Dive into the world of spices and savor the smoky goodness of sorghum, as you embark on a culinary adventure that will tantalize your taste buds and leave you utterly satisfied.

Let's cook with our recipes!

SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE



Sauteed Spice Rubbed Pork Chops with Pan Sauce image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

4 (1 1/4 to 1 1/2-inch) thick center-cut loin pork chops, either rib or T-bone, trimmed
1 tablespoon olive oil
2 tablespoons paprika, preferably Hungarian
1 tablespoons chile powder, preferably Gebhardt
1 to 2 teaspoons cayenne pepper (optional)
2 tablespoons granulated garlic, or garlic powder
2 tablespoons light or dark brown sugar
1 tablespoon ground cumin
1 tablespoon dry mustard, preferably Colman's
1 teaspoon ground sage
1 teaspoon dried oregano
1/4 cup salt
1 tablespoon freshly ground pepper
2 teaspoons finely chopped garlic
1/2 cup dry white wine or dry vermouth
1/2 cup chicken or beef stock
1 teaspoon chopped fresh herbs, such as sage, rosemary, thyme, savory, or dill (or 1/2 teaspoon dried)
Salt and freshly ground black pepper to taste

Steps:

  • Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
  • Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
  • In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
  • Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
  • To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce

CHILI RUBBED BBQ PORK CHOPS



Chili Rubbed BBQ Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 loin pork chops
Garlic salt (recommended: Lawry's)
Black pepper
2 tablespoons chili seasoning (recommended: McCormick's)
1/2 cup BBQ sauce, plus more if desired (recommended: KC Masterpiece)
1 can drained, sliced mangos
1 can tomatoes with green chilies
1 lime, cut in half
Salt and freshly ground black pepper
2 tablespoons fresh cilantro, chopped

Steps:

  • Warm Mango Salsa, recipe follows
  • Preheat broiler.
  • Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
  • Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
  • Once heated through stir in chopped cilantro and serve with pork chops.

SPICE-RUBBED GRILL PORK CHOPS



Spice-Rubbed Grill Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Time 52m

Yield 4 servings

Number Of Ingredients 15

Olive oil, for brushing grill grates
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
Four 8-ounce boneless center-cut loin pork chops
2 tablespoons butter
1 shallot, minced
1 tablespoon all-purpose flour
1/2 cup pomegranate juice
1/4 cup low-sodium beef stock
1 tablespoon red wine vinegar
1 tablespoon raspberry preserves
Fresh pomegranate seeds, for garnish (optional)
Kosher salt and freshly ground black pepper
Rice, for serving

Steps:

  • Heat a grill to medium-high heat and brush the grill grates with olive oil.
  • Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
  • In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
  • Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.

PORK RUB RUBBED AND BAKED PORK CHOPS



Pork Rub Rubbed and Baked Pork Chops image

Quick pork rub brings the flavor to these oven-baked pork chops.

Provided by Ron Perry

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons paprika
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
6 pork chops

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
  • Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 291.8 calories, Carbohydrate 8.4 g, Cholesterol 106.6 mg, Fat 9.5 g, Fiber 1.5 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 1231.7 mg, Sugar 5.2 g

SPICE-RUBBED GRILLED PORK CHOPS



Spice-Rubbed Grilled Pork Chops image

Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.

Provided by Cheryl Alters Jamison

Categories     Pork     Marinate     Fourth of July     Quick & Easy     Father's Day     Spice     Summer     Grill/Barbecue

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Pork Chop Willy's Grilling Rub
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray

Steps:

  • At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
  • Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
  • Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
  • Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

Tips:

  • Use a spice rub that is tailored to your taste preferences. Experiment with different combinations of spices, herbs, and seasonings to create a rub that is uniquely yours.
  • Make sure to rub the spice mixture into the pork chops evenly and thoroughly. This will help to ensure that the pork chops are evenly seasoned and flavorful.
  • If you don't have time to marinate the pork chops, you can still make this recipe. Simply skip the marinating step and cook the pork chops as directed.
  • Be careful not to overcook the pork chops. Overcooked pork chops can be dry and tough. Cook the pork chops until they are cooked through, but still slightly pink in the center.
  • Serve the pork chops with your favorite sides. Some good options include mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

These spice-rubbed pork chops with sorghum BBQ sauce are a delicious and easy-to-make meal that is perfect for any occasion. The pork chops are tender and flavorful, and the sorghum BBQ sauce is sweet, tangy, and smoky. This recipe is sure to be a hit with your family and friends.

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