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Skillet Barbecued Pork Chops

From

October/November 2008

Skillet Barbecued Pork Chops

Center-cut, bone-in pork chops worked best here. The bone added valuable flavor to our Skillet Barbecued Pork Chops and prevented them from drying out. Adding brown sugar to the spice mixture encouraged a crust to form on the pork when cooked. Patting the chops dry before cooking also facilitated the formation of the crust. Making sure we properly heated the pan before adding the meat was essential to a juicy, flavorful chop—cooking in a pan that wasn’t properly preheated led to chops that overcooked. We found heating a nonstick skillet over medium-high heat with a little oil until the oil smoked was ideal.

Serves 4

Bull's-Eye brand barbecue sauce is the test kitchen favorite. To prevent the chops from curling as they cook, cut 2 slits about two inches apart through the fat and connective tissue on 1 side of each chop.

Ingredients

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