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.
- 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.
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
- Trim the chops of any excess fat and make slits , sides slit according to illustration below (see note above)
- 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
- Combine all ingredients in a small bowl, measure out 2 teaspoons mixture into medium bowl and set aside for sauce.
- Transfer remaining spice rub to pie plate or large plate.
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
- Grate 1/2 an onion on the large holes of a box grater.
- Whisk together all ingredients in the bowl with reserved spice mixture; setting aside until after the chops have cooked.
Cook the Pork Chops:
- 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.
- 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.
- 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.
- Wipe out pan using paper towels . Lightly brush top side of each chop with 2 teaspoons bbq sauce.
- Return skillet over medium burner. Add 1 teaspoon vegetable oil and pre-heat until begins to smoke.
- 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.
- 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.
- 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.