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

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources