Stovetop BBQ Pork Chops
Servings: 6 servings
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
Storage: Allow the pork chops to cool to room temperature before storing. Store in an airtight container in the refrigerator for up to 3-4 days and in the freezer for up to 2-3 months. If frozen, 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.
