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Sorghum Glazed Pork Chop

Tavern at Bobby
Tender and juicy pork chops are elevated with this sweet and earthy sorghum glaze.
5 from 1 vote
Course Main Course
Cuisine American/Southern
Servings 4 servings


  • 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 natural juices and moisture.
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