Barbecue Pork Chops

These juicy Barbecue Pork Chops are seasoned with a scratch-made dry rub and smothered in a sweet and smoky homemade barbecue sauce.

Course Entree, Main, Pork

Cuisine American, Southern

Keyword barbecue-pork-chops, glazed-pork-chops-recipe

Prep Time 10

Cook Time 25

Stand time 5

Total Time 40

Servings servings

Calories 500kcal

Ingredients

4 large bone-in pork chops (1-inch thick)
2 Tbsp all purpose flour
2 tsp smoked paprika
1 1/2 tsp salt
1/2-1 tsp freshly ground black pepper
olive oil
Dr Pepper BBQ Sauce:
1 Tbsp olive oil
2 large garlic cloves minced
3/4 cup dr pepper or coca cola
1 cup ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
2 Tbsp Dijon mustard
1 tsp worcestershire sauce
2 Tbsp dark brown sugar
1 Tbsp dark chili powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cayenne
1-2 Tbsp cornstarch for thickening the sauce
thinly sliced green onions for garnishing

Instructions

Pat the pork chops dry with paper towels. In a shallow bowl or plate, whisk together flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge pork chops all sides of the pork chops with the seasoned flour.
Stovetop Instructions: Heat a large skillet over medium-high heat. Add a drizzle or two of olive oil to the pan and sear the pork chops until evenly browned, about 2 minutes per side. Sear the edges of the pork chops as well. Remove from the skillet to a platter and keep warm while you make the sauce.
BBQ Sauce: In the same skillet, heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let brown), about 1 minute.
Add ketchup, Dr Pepper, molasses, cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce. Mix well then add the brown sugar, chili powder, onion powder, salt, cumin and cayenne. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.
Reduce the heat to medium-low and return the pork chops to the skillet, turning to coat with the sauce. Cover the pan with a lid. Cook the pork chops over low heat for 15 to 17 minutes OR until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops. (Timing will depend on the thickness of the pork chops.)
To Thicken the Sauce: (Optional) Remove the pork chops from the pan to a platter and keep warm. Dissolve 1 Tbsp of cornstarch in equal amount of cold water. Increase the temperature to medium high and whisk the cornstarch slurry into the sauce. Repeat until the desired thickness is reached.
Return pork chops to the sauce and turn to coat, then serve immediately garnished with green onions.
Grill Instructions: Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135°F-145°F, about 10 to 14 minutes, brush with glaze (using around 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again. Let stand for 3-5 minutes then serve with remaining glaze.

Notes

Pork Chops - You can adapt this recipe using boneless pork chops. Boneless pork chops will cook more quickly so to avoid overcooking check the internal temperature with an instant read thermometer to check for optimum donessnes.
Adjust Cooking Time - Adjust the recipe cooking time based on the thickness of the pork chops you're using. Thicker chops will require a bit more cooking time.
Coke - You can use Coca Cola or Dr Pepper for the barbecue sauce.
Barbecue Sauce - If time doesn't allow making your own sauce, you could adapt this recipe using a store-bought barbecue sauce that you enjoy. Choose a sauce that's either sweet, smoky, or spicy, to suit your taste preferences.
Tomato Paste - You can thicken the barbecue sauce with tomato paste in place of cornstarch. Begin with 1 tablespoon letting it melt completely then repeat, until your desired consistency is reached.
Stand Time - Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.

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