4each thick cut double bone-in pork chops3/4 to 1lb each
2tablespoonscoarse ground pepper
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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