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Category: Pork
Prep Time: Cook Time: Total Time:
PORK CHOPS:
1/2 c. table salt
4 bone in chops 1 " thick
4 t. oil
Dissolve salt in 2 qts. of water. Submerge chops and brine for 30 minutes in refrigerator.
SPICE RUB
1 T. paprika
1 T. brown sugar
2 t. coriander
1 t. cumin
1 t. pepper
Combine ingredients and set aside 2 T. for sauce. Transfer remaining mix to large plate.
SAUCE:
1/2 c. ketchup
3 T. molasses
2 T. onion, grated
2 T. Worcestershire sauce
2 T. Dijon mustard
1 T. cider vinegar
1 T. brown sugar
1 t. liquid smoke
Whisk all ingredients together and set aside.
Remove chops from brine and pat dry. Coat chops with spice rub, rubbing in well.
Heat 1 T. oil in large skillet over medium heat, until just smoking. Cook chops until browned, 5 - 8 minutes. Flip chops and cook second side until center registers 130 degrees, 4 - 8 more minutes. Remove from pan and brush with 2 t. sauce.
Wipe out pan and heat remaining 1 t. oil. Add chops sauce side down and cook with out moving chops until sauce has caramelized and charred. Brush tops with sauce and turn over and cook second side, until 130 degrees is reached 1 - 2 minutes. Transfer to plate and tent with foil for 4 minutes. Add remaining sauce to pan and reduce to 2/3 c. Brush chops with remaining sauce and serve.
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Skillet Barbecued Pork Chops
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Category: Pork
Prep Time: Cook Time: Total Time:
PORK CHOPS:
1/2 c. table salt
4 bone in chops 1 " thick
4 t. oil
Dissolve salt in 2 qts. of water. Submerge chops and brine for 30 minutes in refrigerator.
SPICE RUB
1 T. paprika
1 T. brown sugar
2 t. coriander
1 t. cumin
1 t. pepper
Combine ingredients and set aside 2 T. for sauce. Transfer remaining mix to large plate.
SAUCE:
1/2 c. ketchup
3 T. molasses
2 T. onion, grated
2 T. Worcestershire sauce
2 T. Dijon mustard
1 T. cider vinegar
1 T. brown sugar
1 t. liquid smoke
Whisk all ingredients together and set aside.
Remove chops from brine and pat dry. Coat chops with spice rub, rubbing in well.
Heat 1 T. oil in large skillet over medium heat, until just smoking. Cook chops until browned, 5 - 8 minutes. Flip chops and cook second side until center registers 130 degrees, 4 - 8 more minutes. Remove from pan and brush with 2 t. sauce.
Wipe out pan and heat remaining 1 t. oil. Add chops sauce side down and cook with out moving chops until sauce has caramelized and charred. Brush tops with sauce and turn over and cook second side, until 130 degrees is reached 1 - 2 minutes. Transfer to plate and tent with foil for 4 minutes. Add remaining sauce to pan and reduce to 2/3 c. Brush chops with remaining sauce and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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