pan-roasted or grilled marinated pork chop with sorghum and bourbon

Sorghum is an old-fashioned midwestern and Southern sweet syrup made by reducing the juice of sorghum down until it is a rich, dark molasses. It is a match made in flavor heaven when paired up with bourbon. I like to serve the chops with caramelized root vegetables and sautéed greens, but a bowl of mac and cheese would do fine as well. Try some heritage pork if you can. Berkshire pork would be awesome, but the “Big Black” that is popular in southern Indiana is wonderful as well. Some of these heirloom pigs don’t cook out white like industrial pork, so don’t be afraid of a touch of pink at the bone.

folks served: 8
8 14 oz. 1 c. 1⁄ 2 c. 1⁄ 2 c. 1 center-cut pork chops, with bone sorghum bourbon vinegar medium onion, minced 2T garlic, minced 2T ginger, minced juice of 4 limes 3T butter salt and pepper to taste

Make the marinade by combining the sorghum, bourbon, vinegar, onion, garlic, ginger, and lime. Season with salt and pepper. Pour half of the marinade over the pork and allow to sit at least 2–3 hours. Remove and pat dry. Brush with a little olive oil and season with salt and pepper. Reserve leftover marinade. Sear in a hot pan until caramelized. Place pan in a hot oven for 10–15 minutes. Remove and test cooking. Thermometer should read 145° at thickest point toward the bone. Allow meat to rest on a plate in a warm area and deglaze pan with all the remaining marinade. Reduce and finish until rich and slightly syrupy. Add butter and swirl in. Season to taste with salt and pepper and spoon over the chops.