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Skillet Barbecued Pork Chops--from America's Test Kitchen Recipe

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This recipe for Skillet Barbecued Pork Chops--from America's Test Kitchen is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Center cut bone-in pork chops
½ C Salt
1 ½ tsp Paprika
1 ½ tsp Brown sugar
1 tsp Coriander
½ tsp Cumin
½ tsp Ground black pepper
¼ C Ketchup
1 ½ T Molasses
1T Worcestershire sauce
1T Dijon mustard
1 ½ tsp Cider vinegar
2T Brown sugar
3T Brunoised onions
1 tsp Oil
1 ½ tsp Liquid smoke
Directions:
Directions:
1. Add salt to 2 qts water. Place chops in brine 15-20 min.
2. Combine paprika, brown sugar, coriander, cumin & b. pepper for spice rub.
3.Combine ketchup, molasses, onion, Worcestershire sauce, Dijon mustard, cider vinegar, b. sugar, liquid smoke & 1 tsp of spice mixture.
4. Remove chops from brine, pat dry, coat both sides of chops with spice rub.
5.Heat oil in skillet over med heat & place chops in skillet until browned & charred (5-8 min). Turn chops over and continue to cook until browned & charred (4-8 min).
6. Cook until the internal temperature registers at 130 degrees then remove chops from the skillet & place them on a jelly roll pan.
7. Wipe out the skillet with paper towels then add remaining T of oil and return to medium heat
8. Brush the tops of chops with about 2 T with sauce then return the chops to skillet sauce side down & continue to cook them until the sauce has caramelized at the bottom. Coat the other side of the chop and flip the chops & caramelize.
9. Continue to cook until the internal temperature reaches 145 degrees. Place the chops on a jelly roll pan & cover with foil until internal temperature reaches 150 degrees.
10. Add remaining sauce to pan & cook over medium heat, scraping the bottom to loosen any browned bits. Add a little water if needed until it becomes a ketchup like consistency.
11. Brush remaining sauce onto chops & serve.

 

 

 

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