Spice Rubbed Pork Chops With Sorghum Bbq Sauce Recipes

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).

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.

Steps:

• Combine chili powder, 1 tablespoon brown sugar, salt, cayenne, coriander, fennel, and pepper together in small bowl and mix to combine. Set aside 1 tablespoon. Rub remaining mixture evenly on every surface of pork chops. Seal pork chops in a single layer in a vacuum bag and cook in water oven set to 140 degrees for at least 45 minutes, and up to 6 hours.
• Meanwhile, combine chicken broth, ketchup, molasses, onion, Worcestershire sauce, mustard, vinegar, hot sauce, and remaining tablespoon spice mix in a small saucepan. Bring to a simmer over medium-high heat. Reduce to low and cook until thickened and glossy, about 20 minutes. Set aside.
• Remove pork chops from vacuum bag and pat dry with paper towels. Light hot grill. When ready to cook, brush top side of each chop with 1 tablespoon of sauce. Transfer to grill, sauced-side down and cook for 1 minute. Meanwhile, brush top side with more sauce. Flip chops and cook 1 minute longer. Or you can sear in a skillet, painting them with sauce before and after searing to help caramelize the crust.
• Transfer chops to a plate and brush both sides with more sauce. Cover with foil and allow to rest for 5 minutes. Remove foil, brush with more sauce, and serve, passing extra sauce at the table.