Skillet-Barbecued Pork Chops

From America's Test Kitchen Season 8: Rainy Day BBQ Pork Chops

Why this recipe works:

For a barbecued pork chop recipe that would bring the smoky, salty-sweet charred flavor of pork indoors, we used both our customary brine and a spice rub, which gave us a nicely charred, grill-like crust without having to initially sear the chops. Adding liquid smoke to the sauce contributed… read more

For a barbecued pork chop recipe that would bring the smoky, salty-sweet charred flavor of pork indoors, we used both our customary brine and a spice rub, which gave us a nicely charred, grill-like crust without having to initially sear the chops. Adding liquid smoke to the sauce contributed missing smokiness to our skillet pork chop recipe, while removing the chops from the pan, brushing them with sauce, and placing them back in the pan for a brief sear reduced the sauce to a sticky, smoky, caramelized glaze.

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Serves 4

We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe, though enhanced pork can be used. If using enhanced pork, skip the brining in step 1 and add 1/2 teaspoon salt to the spice rub. Grate the onion on the large holes of a box grater. In step 5, check your chops after 3 minutes. If you don't hear a definite sizzle and the chops have not started to brown on the underside, increase the heat to medium-high and continue cooking as directed (follow indicated temperatures for remainder of recipe).

Ingredients

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