Skillet Barbecued Pork Chops

Laura Kelly

ingredients

Pork Chops

1/2 C table salt
4 bone in pork rib chops (3/4 to 1 inch thick)
4 t vegetable oil

Spice Rub

1 T paprika
1 T brown sugar
1 t ground coriander
1 t ground cumin
1 t ground black pepper

Sauce

1/2 C ketchup
3 T light molasses
2 T grated onion
2 T Worcestershire sauce
2 T Dijon mustard
1 T cider vinegar
1 T brown sugar
1 t liquid smoke

directions

For Pork Chops

1
Disolve salt in 2 quarts water in large bowl or container.
2
Submerge chops in brine
3
Cover with plastic wrap
4
Refrigerate for 30 minutes

For the Spice Rub

Combine ingredients in small bowl. Measure 2 t mixture into medium bowl and set aside for sauce. Transfer the remaining rub to a pie plate or large plate

For the Sauce

Whisk ingredients in bowl with reserved spice mixture; set aside

To Cook Chops

1
Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub.
2
Heat 1 T oil in 12 inch non stick skillet over medium high until just smoking. Place chops in the skillet, cook until charred in sp0ts. 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees, 4 to 8 minutes. Remove skillet from heat and transfer chops to clena plate or baking sheet. Lightly brush top side of each chop with 2 t of sauce.
3
Wipe out pan with paper towel and return to medium heat. Add remaining teaspoon oil

Source: Laura Kelly