Skillet Barbecued Pork Chops
Think delicious barbecued pork chops are only for the grill? Think again.
Why This Recipe Works
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.
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