Stove-top BBQ Pork Chops (and BBQ sauce)

So, I'm trying to eat healthier and lower on the food chain, but sometimes you need a splurge. The Dupont Circle farmer's market has some great local pork producers, and this recipe is my favorite way to use good pork chops. I use thick-cut bone-in chops, and they work great. This recipe is adapted (with only very slight changes) from America's Test Kitchen's "Skillet-Barbecued Pork Chops," from their current season. You can see the original recipe with nice pictures for free at
http://www.americastestkitchen.com/recipe.asp?recipeids=4517&iSeason=8.

They suggest a 30 minute brine, but I have always skipped that step and still ended up with juicy chops. This recipe leaves a little pink in the pork, which I like, but if you want really cooked through totally white pork, you'll need to cook it to a higher temp. I cook in an apartment kitchen with a very weak vent, and I love this recipe because it produces a grilled taste without resulting in a kitchen full of smoke. This is a tasty homemade sauce, you should use it on other non-pork dishes too.

This recipe is for 4 chops. I cut it in half, though sometimes make all the sauce for the sake of having extra BBQ sauce around. It takes about 30 minutes or so. You will need an instant-read thermometer, which is a worthwhile investment if you cook any meat at all. Last night we had these along side thick-cut oven fries, broccoli and carrot slaw, and a bottle of Dustin's favorite American micro brew for the moment, Hop Rod Rye by Bear Republic. It was a very satisfying meal.

For the chops:
4 bone-in pork chops.
kosher salt
vegetable oil
non-stick spray (or more oil)

For the spice rub:
1 Tbs paprika
1 Tbs brown sugar
2 tsps ground coriander
1 tsp ground cumin
1 tsp ground black pepper

BBQ Sauce:
1/2 cup ketchup
3 Tbs molasses
2 Tbs Worcestershire sauce
2 Tbs Dijon mustard
2 Tbs Cider vinegar (or half as much, but I like a tangy sauce)
1 Tbs brown sugar
1 tsp liquid smoke or 1 tsp chipoltle flakes or a couple chipotles(all add smokey flavor)
Hot sauce to taste, just a few shakes for me
2 tsps of the spice rub (if you have it around, not mandatory if just making the sauce)

1. Make the spice rub. Put two tsps aside for the sauce.

2. Whisk all the sauce ingredients together in a small non-stick sauce pan and leave on low heat, stirring occasionally.

3. Begin heating a Tbs vegetable oil in a large non-stick skillet over medium heat. Sprinkle some salt on the pork chops, on both sides. Then press the spice rub onto both sides of all chops. By this time the oil should just be smoking. Place the chops in the pan, careful to arrange so they all fit. Leave in the pan without moving them around for 5-8 minutes, until bottom begins to char. Flip the chops and cook until second side begins to char in spots, and the internal temperature of the center of the largest chop registers 130 degrees on an instant read thermometer, 4-8 minutes.

4. Remove chops from the skillet to a plate, and the coat top side with sauce. Then quickly rinse out the pan and dry with paper towels. Spray the pan with non-stick spray (or a coat of veg oil) and return to medium heat. Place the chops sauce side down in the pan, and cook until sauce begins to caramelize and char in spots, about one minute, and meanwhile brush the other side with sauce. Turn the chops over and cook until second side gets a char and the center of the largest chop registers 140 degrees, about 1 or 2 minutes. Remove chops from pan and tent lightly with foil until the internal temperature comes to 145 degrees.

5. Serve chops with extra sauce, yum.