Grilled Pork Porterhouse with Sorghum Glaze

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Grilled pork is tender, juicy and redolent with a smoky flavor that balances the earthy, sweet sorghum glaze. Sorghum is made from the sorghum cane which is typically planted for the sole purpose of making syrup.

Ingredients

2 tbsp. garlic, minced
32 juniper berries, crushed
2 tbsp. fresh sage, finely minced (or 2 tsp. dried sage)
4 tbsp. kosher salt
2 tbsp. freshly ground black pepper
8 center-cut, closely trimmed pork loin chops, each weighing 12-14 oz.

Sorghum Glaze for Pork
2 tbsp. peanut oil
1⁄4 cup shallots, minced
2 tbsp. poblano chiles, minced
2 tbsp. garlic, minced
1 tbsp. jalapeño chiles, minced
1 tbsp. red pepper flakes
1 tbsp. plus 1 tsp. ground cumin
2 tbsp. ground chile powder (preferably freshly ground from dried chiles)
1 cup chicken stock
1 cup veal or beef stock
2 tbsp. honey
1⁄2 cup sorghum
1 tbsp. tomato paste
1 tbsp. plus 1 tsp. red wine vinegar.

Steps

1. In a large bowl, mix the garlic, juniper berries, sage, salt, and pepper. Rub the mixture over the chops. Place chops in a single layer in a nonreactive pan, cover loosely with plastic wrap, and refrigerate for 12-24 hours, but no longer, or they will become too salty.

2. When you are ready to grill the chops, rub off excess marinade with a damp paper towel. Brush with sorghum glaze (see recipe below). Grill chops approximately 8 min. per side for medium rare or 10 min. per side for medium (grilling longer will result in a dry chop). Serve immediately.

Sorghum Glaze for Pork

1. Heat peanut oil in a small heavy-bottomed saucepan over medium heat. When hot, add the shallots, poblano chiles, garlic, ginger, jalapeño chiles, red pepper flakes, cumin, and chile powder. Stir to combine well. Cover saucepan and sweat the ingredients for 7-8 min., stirring 3 or 4 times.

2.Add the stock and stir to combine. Increase the heat to medium-high; bring mixture to a boil. Add honey, sorghum, tomato paste, and vinegar. Bring to a brisk simmer. Reduce the heat to medium and simmer, stirring occasionally, for 20 min. or until mixture is reduced by a third. Use immediately or cool to room temperature, cover, and refrigerate. Tightly covered, the glaze will keep for 2 to 3 days.

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources