Skillet-Barbecued Pork Chops

Name: Skillet-Barbecued Pork Chops
Yield: Serves 4
Ingredients: 1/2 cup, table salt; 4 , bone-in pork rib chops, 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat, sides slit according to illustration below (see note above); 4 teaspoons, vegetable oil; 1 tablespoon, paprika; 1 tablespoon, brown sugar; 2 teaspoons, ground coriander; 1 teaspoon, ground cumin; 1 teaspoon, ground black pepper; 1/2 cup, ketchup; 3 tablespoons, light molasses; 2 tablespoons, grated onion (see note above); 2 tablespoons, Worcestershire sauce; 2 tablespoons, Dijon mustard; 1 tablespoon, cider vinegar; 1 tablespoon, brown sugar; 1 teaspoon, liquid smoke

3 comments

Appears in Cook's Illustrated September/October 2007, America's Test Kitchen TV

Main Courses

Pork

The smoky, salty-sweet, charred flavor of grilled pork chops is easy to get on an outdoor grill. We wanted to bring that flavor indoors—keeping the smokiness but losing the smoke.

SERVES4

TIME1 hour, plus 30 minutes brining

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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...

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