Skillet-Barbecued Pork Chops

February 21, 2016

My two sons love barbecue so I wanted to make these indoor, skillet-based pork chops. The recipe is very straight-forward the biggest problem is finding the rib chops that are between 3/4-and-1″ thick.  My supermarket always sells chops cut very thin. Fortunately, I was able to buy a beautiful roast and cut the chops myself. Due to my mid-week schedule, I changed the brine from a 30-minute brine (using 1/2-cup of salt) to a all day brine (using 3 tablespoons of salt), which let me cook them in about 45 minutes; otherwise add 30 minutes to the overall preparation time. The results perfectly cooked and very flavorful, A delicious 4-star meal.

Delicious indoor BBQ pork chops

Delicious indoor BBQ pork chops


  1. If you cannot find natural pork, you can still used enhanced pork, which is injected with a salt solution. But skip the brining in step 1 and add 1/2 teaspoon salt to the spice rub.

Rating: 4 stars.
Cost: $10.
How much work? Medium.
How big of a mess?  Medium.
Start time 6:00 PM. Dinner time 6:45 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared them today are given below:

Pork Chops Ingredients:
1/2 cup table salt
4 bone-in pork rib chops between 3/4-and-1″ thick (8-to-10-oz each)
4 teaspoons vegetable oil

  1. Trim the chops of any excess fat and make slits , sides slit according to illustration below (see note above)
  2. Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.

Spice Rub Ingredients:
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper

  1. Combine all ingredients in a small bowl, measure out 2 teaspoons mixture into medium bowl and set aside for sauce.
  2. Transfer remaining spice rub to pie plate or large plate.

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

  1. Grate 1/2 an onion on the large holes of a box grater.
  2. Whisk together all ingredients in the bowl with reserved spice mixture; setting aside until after the chops have cooked.

Cook the Pork Chops:

  1. Remove pork from the brine and use paper towels to pat dry. Dredge pork in pie plate with spice rub; coating both sides with spices. Gently press so that rub adheres to meat. Pat chops to remove loose/excess rub.
  2. Set 12″ heavy-bottomed nonstick skillet over medium burner. Add 1 tablespoon vegetable oil and pre-heat until just begins to smoke. Arrange chops in skillet in pinwheel formation. Cook for 6 to 8 minutes until charred in spots.
  3. Flip chops and continue to cook until second side for 4 to 8 minutes. Remove chops when an instant-read thermometer reads registers 130 degrees; setting on a clean plate or baking sheet.
  4. Wipe out pan using paper towels . Lightly brush top side of each chop with 2 teaspoons bbq sauce.
  5. Return skillet over medium burner. Add 1 teaspoon vegetable oil and pre-heat until begins to smoke.
  6. Set chops in pre-heated pan with the sauce-side down. Cook for 1 minute without moving until the sauce has caramelized and charred in spots. While cooking, lightly brush the other side of each chop with 2 teaspoons sauce. Flip chops and cook the second side for 1 to 1-1/2 minutes until they registers 140 degrees on an instant-read thermometer.
  7. Remove chops from skillet and put back to plate or baking sheet, tenting with aluminum foil. Allow to rest for 5 minutes, during which time the internal temperature should rise to about 145 degrees.
  8. Meanwhile, add remaining sauce to pan and cook for 3 minutes until thickened to a ketchup-like consistency. Brush each pork chop with 1 tablespoon of sauce and serve immediately, passing remaining sauce separately.
Slow brine instead of the fast brine called for in the original recipe

Slow brine instead of the fast brine called for in the original recipe

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