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

Bobby grills succulent Spice-Rubbed Pork Chops with Sorghum BBQ Sauce!
Subscribe to #discoveryplus to stream more episodes of BobbyFlay’s #BarbecueAddiction: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3HuS44e
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Bobby Flay’s Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Spice-Rubbed Pork Chops with Sorghum BBQ Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 10 min
Active: 30 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

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 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.

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.

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 150 degrees F, 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:
Yield: about 1 1/2 cups

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.

Cook’s Note

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

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#BobbyFlay #BarbecueAddiction #FoodNetwork #SpiceRubbedPorkChops

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

Read More