Sweet Barbecued Pork Chops

Ingredients

• 2 tablespoons Canola Oil (For browning pork chops; any neutral oil such as vegetable oil is suitable.)
• 8 each Boneless Pork Loin Chops (About 3/4 inch thick, approximately 8 ounces each. Ensure they are of uniform thickness for even cooking.)
• 1/2 cup Brown Sugar (Packed, light or dark brown sugar. Dark brown sugar will yield a richer, molasses-like flavor.)
• 1/2 cup Sweet Onion (Chopped, such as Vidalia or Walla Walla. Finely dice for even distribution of flavor.)
• 1/2 cup Ketchup (Adds acidity and a sweet, caramel flavor to the barbecue sauce. Standard tomato ketchup.)
• 1/2 cup Barbecue Sauce (Use your favorite store-bought brand, or substitute with an equivalent amount of homemade barbecue sauce for a customized flavor profile.)
• 1/2 cup French Salad Dressing (Adds tanginess; Catalina salad dressing can be substituted as they share similar flavor profiles. This helps cut through the sweetness.)
• 1/2 cup Honey (Adds sweetness and helps to thicken the sauce, giving it a glossy finish. Can be substituted with maple syrup for a slightly different flavor.)
• to taste Salt (Enhances the overall flavor.)
• to taste Pepper (Adds a slight spice and depth.)

Instructions

1. Prepare the pork chops: Pat the pork loin chops dry with paper towels. Season both sides with salt and pepper to taste. This helps in achieving a better sear and enhances the overall flavor.
2. Heat the oil: In a large skillet, heat canola oil over medium heat until it shimmers. This signifies that the oil is hot enough for browning. Using a heavy-bottomed skillet ensures even heat distribution.
3. Brown the pork chops: Working in batches, place the seasoned pork chops into the hot skillet without overcrowding. Brown for 2-3 minutes on each side, until a golden-brown crust forms. Remove from skillet and set aside.
4. Combine sauce ingredients: In a separate small bowl, thoroughly whisk together the packed brown sugar, finely chopped sweet onion, ketchup, barbecue sauce, French salad dressing, and honey. Mix until well combined and smooth, ensuring no lumps remain.
5. Simmer the pork chops: Return the browned pork chops to skillet. Pour the prepared barbecue sauce mixture evenly over the pork chops, ensuring they are well coated to infuse the most flavor.
6. Cook the pork chops: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid. Simmer for 4-5 minutes, or until an instant-read thermometer inserted into the thickest part of the pork chop reads 145°F (63°C). Adjust time based on pork chop thickness.
7. Rest and serve: Remove the skillet from heat. Let the pork chops stand, covered, in the sauce for 5 minutes before serving. This allows the juices to redistribute, resulting in juicier and more flavorful pork chops.
8. Serve: Serve immediately, spooning the remaining barbecue sauce over the pork chops. Garnish with fresh herbs if desired.
9. Enjoy these delicious pork chops! They are amazing when accompanied with Creamy Coleslaw, Baked Beans, and Buttery Cornbread.