Skillet Barbecued Pork Chops
Great flavorful weeknight dinner adapted from America's Test Kitchen, flavored with cider vinegar, brown sugar, paprika, cumin, and barbecue sauce.
- 3/4 cup barbecue sauce
- 2 tablespoons cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 4 bone-in rib or center-cut pork chops, 3/4- to 1-inch
- 1 tablespoon vegetable oil
Whisk the barbecue sauce and the cider vinegar together in small bowl. Combine sugar, paprika,cumin, salt, pepper, and cayenne in separate bowl. Whisk 1 teaspoon of the spice mixture into the barbecue sauce mixture.
Pat chops dry with paper towels and rub all over with remaining spice mixture. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well-browned, about 4 minutes per side.
Reduce heat to medium-low. Brush chops with sauce, flip and cook until sauce is caramelized, about 1 minute. Brush once more with sauce, flip, and cook until second side is caramelized and meat thermometer registers 145, about 1 more minute. Serve, passing remaining sauce at table.
To prevent the chops from curling as they cook, cut two slits about 2 inches apart through the side of each chop.