This is very easy and so delicious. My husband and I love it and it’s easy to cut recipe for just 2 of us. We always seem to have this Saturday night when everyone else is out. If you want to get a little fancier, press 1/2 c. crushed pecans firmly on chops, then start with rest of recipe. We usually have it with baked potatoes, corn on the cob and if in season, a small tomato salad.
Servings: 4Prep Time: 5 min. Cook Time: 10 min.
4 – 1″ thick pork chops
2 Tbsp dry rub (I used Emerils Rib Rub)
2 Tbsp olive oil or vegetable oil
2 Tbsp BBQ sauce, your favorite brand (I used Bulls Eye Kansas City)
Preheat oven to 400F.
Season chops with the dry rub.
Heat oil in a heavy oven-proof skillet (I like to use an iron skillet) on top of stove over medium high heat.
Cook 2 or 3 minutes per side. You want the outside color of the chops to be a golden brown color.
Place pan in oven and roast 8-10 minutes more.
Chops are done when a thermometer reads 140-150F.
Remove chops from skillet and pour in sauce.
Swish it around for a couple seconds to pick up the flavors from the pan.
Pour over the chops.
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