Skillet BBQ Pork Chops

prep time:: 15 min
total time:: 30 min

Serves 4

If using enhanced pork(pork that been injected with salt solution for moisture, skip the brining step and add 1/2 teaspoon salt to the spice rub. Grate the onion on the large holes of a box grater for the sauce.

ingredients

To Brine the Chops:

1/2 cup table salt
4 bone-in pork rib chops , 3/4“ - 1” thick (8 to 10 ounces each), trimmed of excess fat, sides slit (see Notes)
4 teaspoons vegetable oil
2 quarts water

For the Spice Rub:

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

For the Sauce:

1/2 cup ketchup
3 tablespoons light molasses
2 tablespoons grated white onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon liquid smoke

directions

1
For the Pork Chops: Dissolve salt in 2 quarts water in large bowl. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.
2
For the Spice Rub: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for the sauce. Transfer remaining spice rub to pie plate or large plate.
3
For the Sauce: Whisk ingredients in bowl with reserved spice mixture; set aside.
4
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; discard excess rub.
5
Heat 1 tablespoon oil in 12" heavy-bottomed nonstick skillet over medium heat. Place chops in skillet in a pinwheel pattern; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130° on instant-read thermometer, about 5 - 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.
6
Wipe out pan with paper towels and return to stove on medium heat. Add remaining teaspoon oil and heat. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140° on instant-read thermometer, about 2 minutes.
7
Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145°. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with reduced sauce and serve immediately.

notes

Using a sharp knife, slit sides of chops along the outer fatty edge to prevent them from "cupping" during cooking - this will ensure that they lay and cook flat in the skillet.

Source: Matthew Nunn