Saturday, May 31, 2014

Chophouse Pork Chops

Summer is unofficially, officially upon us.  Finally!  After the long, harsh winter we suffered through here in the Bluegrass, it is a welcome site!  And with the arrival of summer I have lost some all of my motivation.  Seriously.  All I want to do is lay by the pool (thanks to my neighbor who conveniently has one), sip on a frosty glass of iced tea and grill.  Please don't bother me with thoughts of doing anything else like, I don't know, working.  Oh, wait.  I decided to add a second job to my life.  It's hard out here for a single girl.  That's what I get for attempting to be responsible and trying to get ahead.  Ok, that's a lie.  I'm trying to catch up.  

Anywho, I was walking through the grocery store and saw some gorgeous thick cut pork chops and I knew that I would be grilling those bad boys for dinner.  A couple of summers ago I accidentally created a marinade for some pork chops simply by opening up my fridge.  I grabbed some tamari (wheat-free soy sauce) and worcestershire and just kind of stood there and stared at it for a while.  Obviously, it would need garlic.  What good marinade doesn't have garlic?  The answer is none.  It's a necessary ingredient.  After gathering these three ingredients I opened my cabinet and stared a little longer until I had an a-ha moment.  I needed a sticky sweet element and just happened to have some Country Rock Sorghum looking right at me.  Perfect!

Now over time, I've played with the ratios and this is what I've come up with that suits me the best.  It's the only way I'll eat grilled pork chops and I am a-ok with that.  The sorghum creates a sticky glaze and paired with the tang from the worcestershire and the salty richness of the tamari--Yum!  It just makes me drool.

If you're interested in ordering some Kentucky sorghum of your own, here is a link to the Kentucky Department of Agriculture's website where you can search for any of our Kentucky Proud products.  We have so many great items!!

With my grill being super old and not the most reliable thing on the planet, I've included this pork chop grilling guide.  Just make sure that the internal temperature reaches 145 degrees.

Chophouse Pork Chops

Makes enough marinade for 5 or 6 thick cut pork chops


1/3 cup sorghum
1/3 cup worcestershire
3 tablespoons tamari or soy sauce
3-4 cloves of garlic, peeled and smashed

Mix all ingredients in a bowl.  Pour over pork and let marinate for at least 2 hours.  Overnight is preferable.  

Grill, cooking to an internal temperature of 145 degree.  Serve with your favorite sides!  Enjoy every single bite!

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