Barbecue Pork Chops
Servings 4 servings
Ingredients
- 4 (1-inch thick) large bone-in pork chops
- 2 Tbsp all purpose flour
- 2 tsp smoked paprika
- 1 1/2 tsp salt
- 1/2-1 tsp freshly ground black pepper
- olive oil
- 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 a clean kitchen towel. Combine the flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge 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, basting with glaze (about 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.