I recently saw these on America's Test Kitchen and they are as good as they looked.
* Exported from MasterCook *
Indoor Oven BBQ Pork Chops
Amount Measure Ingredient -- Preparation Method
4 rib pork chops2 quarts water
1/2 cup table salt -- (or 1 cup kosher salt)
1 tablespoon oil -- plus 1 teaspoon
Rub:
1 tablespoon paprika
2 tablespoons brown sugar
2 teaspoons coriander
1 teaspoon ground cumin
1 teaspoon black pepper
Sauce:
1/2 cup ketchup
2 tablespoons molasses
2 teaspoons reserved spice rub
1 tablespoon worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons grated onion
2 tablespoons brown sugar
1 teaspoon cider vinegar
Mix salt and water and place chops in this mixture. Refrigerate for 30 minutes. After this time, remove chops from brine and pat dry. Cut slits in edges to prevent chops from curling.
Mix dry rub ingredients together and remove 2 teaspoons for sauce. Place remaining mixture in a shallow bowl and coat both sides of each chop. Place on paper towels until pan is ready.
Heat nonstick pan to medium and saute chops in one tablespoon of oil for 5 to 8 minutes. While chops are browning combine alll ingredients for sauce mixture and set aside.
Turn chops and cook on second side for about 3 minutes or until meat registers about 130 degrees near bone. ( Chops will have additional cooking to bring their temperature up to about 140 degrees. ) Remove from pan and wipe out pan with paper towel.
Return pan to heat and add one teaspoon of oil. Brush one side of each chop with sauce mixture and place in pan glazed-side down. Cook for one to two minutes until glaze is nicely browned. Turn chops and glaze second side. Turn glazed-side down and cook another minute or two until browned.
Remove chops from pan and cover with foil. Pour sauce ingredients into pan and cook for a few minutes until thickened. Spoon sauce over chops and serve.
Source:
"America's Test Kitchens"
* Exported from MasterCook *
Indoor Oven BBQ Pork Chops
Amount Measure Ingredient -- Preparation Method
4 rib pork chops2 quarts water
1/2 cup table salt -- (or 1 cup kosher salt)
1 tablespoon oil -- plus 1 teaspoon
Rub:
1 tablespoon paprika
2 tablespoons brown sugar
2 teaspoons coriander
1 teaspoon ground cumin
1 teaspoon black pepper
Sauce:
1/2 cup ketchup
2 tablespoons molasses
2 teaspoons reserved spice rub
1 tablespoon worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons grated onion
2 tablespoons brown sugar
1 teaspoon cider vinegar
Mix salt and water and place chops in this mixture. Refrigerate for 30 minutes. After this time, remove chops from brine and pat dry. Cut slits in edges to prevent chops from curling.
Mix dry rub ingredients together and remove 2 teaspoons for sauce. Place remaining mixture in a shallow bowl and coat both sides of each chop. Place on paper towels until pan is ready.
Heat nonstick pan to medium and saute chops in one tablespoon of oil for 5 to 8 minutes. While chops are browning combine alll ingredients for sauce mixture and set aside.
Turn chops and cook on second side for about 3 minutes or until meat registers about 130 degrees near bone. ( Chops will have additional cooking to bring their temperature up to about 140 degrees. ) Remove from pan and wipe out pan with paper towel.
Return pan to heat and add one teaspoon of oil. Brush one side of each chop with sauce mixture and place in pan glazed-side down. Cook for one to two minutes until glaze is nicely browned. Turn chops and glaze second side. Turn glazed-side down and cook another minute or two until browned.
Remove chops from pan and cover with foil. Pour sauce ingredients into pan and cook for a few minutes until thickened. Spoon sauce over chops and serve.
Source:
"America's Test Kitchens"