These stovetop BBQ pork chops are made with boneless pork chops in a skillet with a deliciously easy homemade barbecue sauce.
Barbecue pork chops are a go-to for anyone who loves smoky, sweet, and tangy flavors. This dish is perfect for busy weeknights, casual backyard cookouts, or when you’re craving that barbecue taste firing up the grill. They're made with half-inch boneless pork chops for a quick and easy dinner.
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Whether you’re feeding the family or impressing a few guests, these chops pair wonderfully with simple sides like roasted veggies, green beans, broccoli rice casserole, mashed potatoes, mac and cheese, baked beans, or even a simple crunchy slaw.
Recipe Highlights
- Quick and Easy Recipe: From prep to plate in just 25 minutes, this recipe is perfect for busy cooks who want to whip up something delicious without spending too much time in the kitchen.
- Homemade BBQ Sauce: The homemade barbecue sauce combines ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and seasonings.
- Simple Ingredients: You probably already have most of these ingredients in your pantry, making it a convenient and cost-effective meal option.
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Ingredients
For the Pork Chops:
- Boneless pork chops: Look for boneless chops that are about ½-inch thick. They will cook quickly and evenly, perfect for a fast meal.
- Garlic powder, onion powder, paprika, salt, and pepper: Seasonings for flavor.
- Olive oil: Used for searing the pork chops.
For the Barbecue Sauce:
- Ketchup: Acts as the base for the barbecue sauce, offering a sweet and tangy flavor.
- Brown sugar: Adds sweetness and helps caramelize the sauce for a sticky, rich finish.
- Apple cider vinegar: Provides acidity to balance the sweetness and enhance the tangy barbecue taste.
- Worcestershire sauce: Adds a deep, savory, and umami-rich flavor to the sauce.
- Dijon mustard: Brings a slight tang and sharpness.
- Garlic powder: Boosts the savory flavor in the barbecue sauce.
- Onion powder: Adds sweetness and rounds out the barbecue sauce’s flavor.
- Cornstarch: Thickens the sauce, giving it a smooth, clingy texture.
- Water: Cold water is used to dissolve the cornstarch, creating a slurry that thickens the sauce.
See the recipe card for quantities.
Instructions
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Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
Pat the pork chops dry with paper towels and season all sides with the dry rub.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side until they are brown and nearly cooked through. Use a meat thermometer and cook the chops to just shy of 145°F (62.8 °C). If the pork chops brown too quickly, reduce to medium heat.
Meanwhile, in a small saucepan, combine all barbecue sauce ingredients except cornstarch and water. Simmer over medium-low heat for 5 minutes, stirring occasionally.
Mix cornstarch and cold water in a small bowl or mug to make a slurry. Slowly whisk the cornstarch slurry into the simmering sauce until it thickens, about 1-2 minutes. Remove from heat.
Once the pork chops are golden on both sides, reduce the heat to medium-low. Pour the thickened barbecue sauce over the pork chops in the skillet, using a basting brush to evenly coat the chops.
Simmer for an additional 3-5 minutes or until the pork reaches an internal temperature of 145°F (62.8 °C). Allow the pork chops to rest off the heat for 3-5 minutes before serving.
Pair with green beans, asparagus, mashed potatoes, mac and cheese, corn on the cob, or a simple side salad.
Substitutions
- Pork Chops: Boneless pork chops are the star here, but you can easily swap them for bone-in chops for a bit more flavor. Keep in mind that bone-in cuts may need a slightly longer cooking time. Use a meat thermometer and cook to temp.
- Ketchup: No ketchup? You can use tomato paste with a little water and sugar to achieve a similar result. You can also skip the homemade BBQ sauce in favor of your preferred store-bought barbecue sauce.
- Brown Sugar: Regular white sugar or honey will work if you don’t have brown sugar on hand. Maple syrup could also add a deeper, richer flavor.
- Apple Cider Vinegar: White vinegar or red wine vinegar can be used as a substitute, though the flavor profile will change slightly.
- Worcestershire Sauce: If you don’t have Worcestershire, soy sauce or tamari can add that salty, umami flavor.
Variations
- Honey Garlic Pork Chops: Swap the barbecue sauce for a honey-garlic glaze. Use honey, minced garlic, and soy sauce for a sweet and savory alternative that complements pork beautifully.
- Spicy BBQ Pork Chops: Turn up the heat by adding hot sauce or cayenne pepper to your barbecue sauce. This variation is great for those who like a little extra kick in their meals.
Equipment
- Large skillet - Use a large skillet or cast iron skillet with a sidewall to keep the BBQ sauce in the pan.
- Small saucepan - For heating the BBQ sauce.
- Whisk - For making the BBQ sauce.
Storage
Allow the pork chops to cool to room temperature before storing. Once cooled, place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. You can store the pork chops in the refrigerator for up to 3-4 days.
For longer storage, freeze the pork chops by placing them in a freezer-safe container or a heavy-duty freezer bag. Store in the freezer for up to 2-3 months. When ready to eat, thaw the pork chops overnight in the refrigerator before reheating.
To reheat, you can warm them in the oven at 300°F until heated through, or reheat on the stovetop with a little bit of water to keep them moist. Avoid using the microwave, as it can dry the pork chops out quickly.
Top Tips
- Pat the Pork Chops Dry: Before seasoning, pat the pork chops dry with paper towels. This step removes excess moisture, allowing the seasoning to adhere better and promoting a nice sear during cooking.
- Monitor Cooking Time: Keep a close eye on the cooking time, especially when baking in the oven. Pork chops can dry out if overcooked, so use a meat thermometer to check for doneness and remove them from the heat as soon as they reach 145°F.
- Let Them Rest: After cooking, allow the pork chops to rest for about 3-5 minutes before slicing. This helps the juices redistribute throughout the meat, keeping it tender and juicy.
Side Dishes
Pair BBQ pork chops with these side dishes:
📖 Recipe
Stovetop BBQ Pork Chops
Equipment
Ingredients
For the Pork Chops:
- 6 boneless pork chops about ½-inch thick
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Barbecue Sauce:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Pat the pork chops dry with paper towels and season all sides with the dry rub.
- Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side until they are brown and nearly cooked through. Use a meat thermometer and cook the chops to just shy of 145°F (62.8 °C). If the pork chops brown too quickly, reduce to medium heat.
- Meanwhile, in a small saucepan, combine all barbecue sauce ingredients except cornstarch and water. Simmer over medium-low heat for 5 minutes, stirring occasionally.
- Mix cornstarch and cold water in a small bowl or mug to make a slurry. Slowly whisk the cornstarch slurry into the simmering sauce until it thickens, about 1-2 minutes. Remove from heat.
- Once the pork chops are golden on both sides, reduce the heat to medium-low. Pour the thickened barbecue sauce over the pork chops in the skillet, using a basting brush to evenly coat the chops. Simmer for an additional 3-5 minutes or until the pork reaches an internal temperature of 145°F (62.8 °C). Allow the pork chops to rest off the heat for 3-5 minutes before serving.
Notes
Nutrition
Food safety
- Cook to Temperature: Ensure the pork chops reach an internal temperature of 145°F to eliminate harmful bacteria. Use a meat thermometer to check for accuracy.
- Avoid Cross-Contamination: Always use separate cutting boards and utensils for raw pork to prevent cross-contamination with other ingredients. Wash hands, surfaces, and tools with soap and water immediately after handling raw meat.
- Properly Store Leftovers: Refrigerate leftover pork chops within 2 hours of cooking to prevent bacterial growth. Store in airtight containers and consume within 3-4 days, or freeze for up to 2-3 months.
Kelsey Smith says
I hope you all love my recipe, it's a very easy go-to when you want dinner on the table in under 30 minutes.