Name: Indoor Barbecue Pork Chops
Total time: 40 min
Ingredients: 3 tablespoons packed brown sugar , divided; 1 tablespoon paprika; 1 tablespoon kosher salt; 1 teaspoon pepper; 1/2 teaspoon cayenne pepper; 1 tablespoon cornstarch; 8 (5- to 7-ounce) bone-in pork rib chops , ½ inch thick, trimmed; 1 tablespoon vegetable oil; 4 tablespoons unsalted butter; 1/2 cup ketchup; 1 tablespoon cider vinegar; 1 teaspoon liquid smoke

Why This Recipe Works

To make an easy version of barbecue pork chops without firing up the grill, we started with ½-inch-thick bone-in rib chops. The bone added flavor and prevented the chops from overcooking while the thin cut meant a higher ratio of flavorful spiced and sauced exterior to mild meat (plus a faster cooking time). A potent dry rub gave the chops a spicy, caramelized crust, and some added cornstarch ensured more even browning. We finished the chops in a simple sauce of ketchup, cider vinegar, extra dry rub, and a splash of liquid smoke, making for a tangy-sweet pork chop with just-off-the-grill flavor.

Before You Begin

Be sure to use kosher salt and unsalted butter in this recipe or the dish will be too salty. Thinner pork chops, such as the ½-inch-thick chops we call for here, can buckle during cooking, which will cause them to cook unevenly. To prevent this, we use kitchen shears to snip the fat surrounding the loin portion of each chop. We recommend using a liquid smoke product that contains just water and smoke, such as Wright's Liquid Smoke.

Instructions

Combine 1 tablespoon sugar, paprika, salt, pepper, and cayenne in bowl. Transfer 2 tablespoons spice mixture to second bowl and stir in cornstarch; reserve remaining spice mixture for sauce. Using kitchen shears, snip through fat surrounding loin muscle of each chop in 2 places, about 2 inches apart. Pat chops dry with paper towels and sprinkle all over with cornstarch mixture.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 4 chops to skillet and cook until browned and meat registers 140 degrees, about 2 minutes per side. Transfer chops to rimmed baking sheet and tent with aluminum foil. Repeat with remaining 4 chops.

Add butter to now-empty skillet and melt over medium heat. Add reserved spice mixture and cook until fragrant, about 30 seconds. Carefully whisk in ketchup, vinegar, liquid smoke, and remaining 2 tablespoons sugar; bring to simmer; and remove from heat. Return chops to skillet one at a time, turn to coat with sauce, and transfer to platter. Stir any accumulated juices from sheet into remaining sauce. Serve chops, passing remaining sauce separately.