Grilled Pork Porterhouse with Sorghum Glaze

Menu Part: 
Cuisine Type: 

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.


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.


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
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources