Spice-Rubbed Pork Chops with Sorghum BBQ Sauce — The Weekender
Winter is coming, and that means that it’s time to put the outdoor furniture away, insulate the spigots for the garden hose and make sure the house is ready for the coming chill. You may also be considering putting your grill away for the season, but I think you should hold off on that one and remember how your grill can serve you all year round.
Sure, it’s great for cookouts in the summer and fall, but it’s also an amazing workhorse for making big batches of grilled vegetables (you haven’t lived until you’ve had grilled delicata squash), for roasting chickens and turkeys, and even for prepping a week’s worth of ingredients for lunches and dinners .
This weekend, consider firing up the grill. Roast off a mess of squash. Grill up a couple of batches of Bobby Flay’s Spice-Rubbed Pork Chops. Finally, spatchcock a chicken, rub it with a little salt and pepper, and let it cook over the embers. You can get at least three meals from just a couple of hours of work, and the cleanup will be minimal.
Oh, and the reason I suggest those pork chops for your Weekender? They are juicy and flavorful, and will make the meat eaters in your house feel like you really care.