Author Topic: Skillet Barbecued Pork Chops  (Read 43 times)

Olga Drozd

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Skillet Barbecued Pork Chops
« on: February 12, 2018, 07:50:06 PM »
Skillet Barbecued Pork Chops

Brining and well seasoned chops makes the meat juicy.  Also searing the chops in a hot skillet and then turning the heat down once the meat has a nice crust insures a tender and delicious pork chop.   It is best to use natural chops over the enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor).  If you do use enhanced pork, then skip the brining in step 1 and add 1/2 teaspoon salt to the spice rub.

PORK CHOPS:

1/2 cup table salt
8 cups cold water
4 (8 to 10-ounce) bone in rib loin pork chops, 1/2 to 1 inch thick, trimmed of excess fat
4 teaspoons vegetable oil- divided

SPICE RUB:

1 Tablespoon paprika
1 Tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper

SAUCE:

1/2 cup ketchup
3 Tablespoons light or mild molasses
2 Tablespoons grated onions (use the large holes of a box grater)
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
1 Tablespoon cider vinegar
1 Tablespoon brown sugar
1 teaspoon liquid smoke

1.  FOR THE PORK CHOPS: Dissolve the salt in 8 cups cold water in a large bowl or container.  Submerge the chops in the brine, cover with plastic wrap, and refrigerate for 30 minutes.

2.  FOR THE SPICE RUB: Combine the ingredients in a small bowl.  Measure 2 teaspoons of the mixture into a medium bowl and set aside for the sauce.  Transfer the remaining spice rub to a large plate.

3.  FOR THE SAUCE: Whisk the ingredients in the bowl with the 2 teaspoons reserved spice mixture until thoroughly combined, set aside.

4.  Remove the chops from the brine, rinse, and pat dry with paper towels.  To prevent chops from buckling in a hot pan or oven, use a sharp knife cut two slits, about 2 inches apart, through the outer layer of fat and silver skin  of each chop (do not cut into the meat of the chops). Coat both sides of the chops with the spice rub, pressing gently so the rub adheres.  Shake off the excess rub.

5. Heat 1 Tablespoon of the oil in a 12 inch nonstick skillet over medium heat until just smoking. Place the chops in the skillet in a pinwheel pattern, with the ribs pointing toward the center, and cook until browned and charred in spots, 5 to 8 minutes. Flip the chops and continue to cook until the second side is browned and the center of the chops registers 130 degrees F. on an instant read thermometer, 4 to 8 minutes. Remove the skillet from the heat and transfer the chops to a plate.  Lightly brush the top of each chop with 2 teaspoons of the sauce.

6.  Wipe out the pan with paper towels and return to medium heat.  Add the remaining 1 teaspoon oil and heat until just smoking.  Add the chops to the pan, sauce side down, and cook without moving them until the sauce has caramelized and charred in spots, about 1 minute.  While cooking, lightly brush the top of each chop with 2 more teaspoons sauce.  Flip the chops and cook until the second side is charred and caramelized and the center of the chops registers 140 to 145 degrees F. on an instant read thermometer, 1 to 2 minutes.

7.  Transfer the chops back to the plate, cover loosely with foil, and let rest until the center of the chops registers 150 degrees F. on an instant read thermometer, about 5 minutes.

8.  Meanwhile, add the remaining sauce to the pan and cook over medium heat, scraping up any browned bits, until thickened and it measure 2/3 cup, about 3 minutes.  Brush each chop with 1 Tablespoon of the sauce and serve, passing the remaining sauce separately.  Serves 4.