Skillet Barbecued Pork Chops
Elevate your weeknight dinners with these irresistible skillet barbecued pork chops—juicy, flavor-packed, and ready in just 25 minutes! Perfectly seared in a hot skillet, these pork chops are seasoned with a smoky blend of paprika, garlic, and onion powders, then finished with a luscious homemade barbecue glaze featuring honey and apple cider vinegar for the perfect balance of sweet and tangy. The result? A caramelized, sticky coating that clings to each tender bite. Whether you use bone-in or boneless chops, this one-pan recipe delivers bold barbecue flavor without firing up the grill. Serve these mouthwatering pork chops alongside creamy mashed potatoes or crisp coleslaw for a satisfying meal your family will request again and again. Ideal for busy weeknights or casual entertaining, this quick and easy recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Barbecue sauce
- 1 tablespoon Honey
- 1 teaspoon Apple cider vinegar
Instructions
Pat the pork chops dry with paper towels and set them on a plate.
In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Rub the spice mixture evenly over both sides of the pork chops, ensuring they are well coated.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, place the pork chops in the skillet. Sear for 3-4 minutes on each side until browned. Reduce the heat to medium if the chops start to burn.
While the pork chops are cooking, in a small bowl, mix together the barbecue sauce, honey, and apple cider vinegar to create the glaze.
Once the pork chops are seared, lower the heat to medium and pour the barbecue glaze over the pork chops. Use a spoon to coat the chops with the sauce.
Let the pork chops cook in the glaze for 6-8 minutes, flipping them halfway through, until the internal temperature reaches 145°F (63°C). The glaze should cook down into a sticky, flavorful coating.
Remove the skillet from heat and let the pork chops rest for 5 minutes to retain their juices.
Serve the skillet barbecued pork chops hot, with a drizzle of any remaining glaze from the pan. Pair with mashed potatoes, coleslaw, or your favorite side dishes.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 62.7 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
