The Tavern at Nashville’s Bobby Hotel is a delicious Music City destination. If you prefer to stay in but still crave this delicious dish, the folks at The Tavern have generously shared the recipe. Bon appetit!
- 4 Each Thick Cut Double Bone-In Pork Chops (3/4 to 1lb each)
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Coarse Ground Pepper
- 2 Tablespoons Olive Oil
- Preheat a grill to medium.
- Brush chops with olive oil on a baking sheet and coat generously with salt and pepper. Place the chops directly over the flame and grill until marked and slightly charred on the first side (3-5 minutes) Turn chops.
- Brush grilled side with sorghum mop then repeat on the opposite side. Once chops are marked and slightly charred on both sides move to a cooler section on the grill and turn heat down slightly letting the chops cook through and internal temperature is between 130-145 degrees (15-20 minutes). During this final cooking process brush occasionally with sorghum mop on both sides.
- Before serving let the chops rest for 15 minutes, this will allow the chops to continue cooking and retain its natural juices and moisture.
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