Best Skillet Barbecued Pork Chops Recipes

SKILLET BARBECUED PORK CHOPS

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in butter over medium-high heat. Remove chops. , In the drippings, saute onion until golden brown. Add the water, brown sugar, barbecue sauce and Worcestershire sauce. Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until a thermometer inserted in pork reads 145°. Remove chops; keep warm., Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

SKILLET-BARBECUED PORK CHOPS

Steps:

• TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub. Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce. Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes. Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table.

SKILLET BARBECUED PORK CHOPS RECIPE - (4/5)

Steps:

• Whisk the barbecue sauce and the cider vinegar together in small bowl. Combine sugar, paprika,cumin, salt, pepper, and cayenne in separate bowl. Whisk 1 teaspoon of the spice mixture into the barbecue sauce mixture. Pat chops dry with paper towels and rub all over with remaining spice mixture. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well-browned, about 4 minutes per side. Reduce heat to medium-low. Brush chops with sauce, flip and cook until sauce is caramelized, about 1 minute. Brush once more with sauce, flip, and cook until second side is caramelized and meat thermometer registers 145, about 1 more minute. Serve, passing remaining sauce at table. To prevent the chops from curling as they cook, cut two slits about 2 inches apart through the side of each chop.

SKILLET BARBECUED PORK CHOPS

Steps:

• In skillet, brown chops in oil over medium heat, approximately 5 min/side. Pour off excess fat. Sprinkle celery, sugar, lemon juice and seasonings over chops. Cover and simmer over low heat until chops are tender about an hour.

SKILLET BARBECUED PORK CHOPS

Steps:

• n a small bowl; combine garlic powder, ginger and pepper; blend well.
• Sprinkle mixture on both sides of chops(reserve any remaining garlic powder mixture).
• Heat oil in a large skillet over medium heat.
• Add pork chops, cook 2 to 3 minutes on each side or until browned.
• In a small bowl, combine ketchup, soy sauce, honey and any remaining garlic powder mixture; blend well.
• Pour over pork chops.
• Reduce heat to low; cover and simmer 10 to 15 minutes or until pork chops are tender.
• Serve with hot cooked rice or potatoes.