I get tired of chicken and beef and every now and then have the craving for pork chops. I usually overcook pork, and tonight was no difference. But I also like it done.
The BBQ sauce and spice rub has a nice heat to it with the cayenne. If you don't like heat, leave it out.
Recipe from Cook's Country
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| Photo from Cook's Country |
Serves 4-6
3 T packed brown sugar, divided
1 T paprika
1 T salt
1 tsp pepper
1/2 tsp cayenne
1 T cornstarch
8 bone in pork rib chops, 1/2 in thick
1 T vegetable oil
4 T unsalted butter
1/2 c ketchup
1 T cider vinegar
1 tsp liquid smoke
Combine 1T sugar, paprika, salt, pepper and cayenne. Transfer 2 T spice mixture to second bowl and stir in cornstarch; reserve remaining spice mixture for sauce. Using kitchen shears, snip through fat surrounding the loin on each chop in 2 places. Pat dry. Sprinkle all over with cornstarch mixture.
Heat oil in skillet over medium-high heat until just smoking. Add 4 pork chops to skillet and cook until browned and meat registers 140F, about 2 minutes per side. Transfer chops to rimmed baking sheet and tent with foil. Repeat with remaining chops.
Add butter to now empty skillet and melt over medium heat. Add reserved spice mixture and cook until fragrant, about 30 seconds. Carefully whisk in ketchup, vinegar and liquid smoke and remaining 2 T of sugar; bring to a simmer and remove from heat. Return chops to skillet and coat each one with sauce. Serve immediately.
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