When my kids were kids, barbecue-sauced pork chops, served up atop a bed of my easy-to-make recipe for better than store-bought stovetop macaroni and cheese was one of their favorite weeknight meals. No one needed to be called to the table twice on barbecued pork chop night, and, I didn't have to spend all afternoon cooking in order to reap the reward of their accolades. All I had to do was brown the chops on both sides and then let them slow simmer in a mixture of barbecue sauce and water for about 30 minutes until fork tender. One-skillet perfection.
Pork chops, barbecue sauce & mac & cheese = happy kids.
4 3/4"-1" thick, bone-in pork loin chops
3-4 tablespoons corn or peanut oil, for sautéing chops
freshly-ground sea salt and peppercorn blend, for seasoning chops
1 1/4 cups K.C. Masterpiece original barbecue sauce, plus, additional barbecue sauce for dipping or drizzling at tableside
1/4 cup water
~Step 1. In a 12" nonstick skillet, heat the corn or peanut oil over low heat. Increase heat medium-high, add the chops, then, season their tops with freshly-ground sea salt and peppercorn blend. Sauté the chops until they're browning nicely on the bottom, about 10-12 minutes. Using a spatula, flip the chops over and season the second side with freshly ground sea salt and peppercorn blend. Lower the heat slightly, to medium, and continue to sauté the chops on their second sides until nicely golden on the bottom too, about 10-12 more minutes.
~Step 2. Add the barbecue sauce to the chops in the skillet, followed by the water. Quickly heat the barbecue sauce to bubbling, stirring in and around and under the chops constantly for a moment or two to incorporate the sauce into the flavorful pan drippings. Adjust the heat to a gentle simmer. Cover skillet and simmer until chops tender, 20-30 minutes.
Serve alongside or atop a generous helping of mac & cheese w/additional barbecue sauce for dipping or drizzling:
Easiest Skillet-Fried Barbecue-Sauced Pork Chops: Recipe yields 4 main-dish servings.
Special Equipment List: 12" skillet, preferably nonstick w/lid; 1-cup measuring container; fork and/or spatula; large spoon
Cook's Note: Unless I'm staring-at a 1 1/2"-2" double-cut pork chop, complete with a pocket full of stuffing inside, that's been painstakingly stovetop- or oven-braised, I believe all pork chops taste better slathered with barbecue sauce. So, for the purpose of this post, my reference to barbecued pork chops refers to pork chops slathered in barbecue sauce, not pork chops prepared in traditional barbecue-style (low and slow over smoldering coals or embers). As long as the end justifies the means, I'm easy to get along with. For another way to make ~ Easy K.C.-Style Oven-Baked Barbecued Pork Chops ~, try this recipe.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)
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