Sparqi

I made these last night and they were sooooo good! Not the least bit dry, and cooking pork chops always worries me for that reason. I used the WW recipe builder, and it works out to about 6 pts per chop, but it's probably less since there is a decent amount of sauce left over that doesn't get eaten.

I didn't have liquid smoke, so I used BBQ sauce instead of the ketchup in the sauce, and it was very tasty.


Skillet-Barbecued Pork Chops
from the Episode: Rainy Day BBQ Pork Chops- America’s Test Kitchen

We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe, though enhanced pork can be used. If using enhanced pork, skip the brining in step 1 and add 1/2 teaspoon salt to the spice rub. Grate the onion on the large holes of a box grater. In step 5, check your chops after 3 minutes. If you don't hear a definite sizzle and the chops have not started to brown on the underside, increase the heat to medium-high and continue cooking as directed (follow indicated temperatures for remainder of recipe).

Serves 4

Pork Chops
1/2 cup table salt
4 bone-in pork rib chops , 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat, sides slit according to illustration below (see note above)
4 teaspoons vegetable oil

Spice Rub
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper

Sauce
1/2 cup ketchup
3 tablespoons light molasses
2 tablespoons grated onion (see note above)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon liquid smoke





1. FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.

2. FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.

3. FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.

4. 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.

5. Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Place chops in skillet; 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.

6. 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.

7. 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.