BBQ Pan Roasted Pork Chops

When I made the BBQ sauce the other night, what I really had in mind was using the sauce this evening on some perfectly cooked rib chops. You’ll want chops that are about 1″ thick for this recipe – skinny chops need not apply!🙂

The recipe below looks a bit fussy, but the chops really come together in not much time at all, so give it a shot! I do a quick brine with the chops, which seems a bit fancy, but it really just helps season the chops, and it only takes a half-hour, so why not, right?!

And, I’m going to subject you to a few more photos than usual on this one, because the chops we received from our CSA were just so gorgeous. And the chops tasted every bit as good they look, I assure you.

Brine:
1/3 cup kosher salt
2 quarts cold water
bowl

Pour the water and salt into a large bowl, stir until salt dissolves. Rinse chops, and place them in the brine, place chops & brine into the fridge for a half hour. After a half hour, remove the chops from the brine, pat dry and set aside.

Spice Rub (for 2 chops)
1/2 tsp smoked paprika
1/2 tsp coriander
1/2 tsp ground cumin
1/2 tsp ground black pepper
1 tsp brown sugar

Mix spices and sugar in a small bowl. Sprinkle over both sides of the chops and gently press into meat. (see below)

Cooking the chops
1 T vegetable oil
Homeade BBQ sauce

  1. Heat a large, nonstick pan over medium heat. When the pan is heated, add 1/2 T vegetable oil and swirl around the pan. Gently lay the chops into the pan, and cook for 5 minutes. Flip, and cook for another 4 minutes, or until a meat thermometer registers 130 degrees.
  2. Remove chops from a pan, and set aside for a moment. Wipe out pan, return to heat, and add remaining 1/2 T oil.
  3. Brush one side of the chops with a thin schmear of BBQ sauce. Place the chops sauce-side down into the pan, and cook for 1 minute, meanwhile, brush the top of the chops with BBQ. After 1 minute, turn the chops, cook one more minute, until the chops register 140 degrees. Remove the chops from the pan, set aside, and tent plate loosely with tinfoil, and let chops rest for 5 minutes. Then, serve, and by all means, drizzle a bit more homeade BBQ sauce over the chops!

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