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These are Not Barbecue Pork Chops
Do you grill? Do you barbecue? How about have a cook-out?
If you think all three are the same thing, I am pleased to break the news, they are not.
Grilling – is putting meat and vegetables on a grill and cooking for relatively short times over relatively high heat. If you measure your cooking time in minutes and not hours, you are probably grilling. This is great for most meats.
Barbecue – This has nothing to do with any particular sauce or rub. Barbecue is a form of grilling where the heat is lower and the time is longer. This method is critical for certain cuts of meat where there is a lot of connective tissue that takes time to break down. Ribs…brisket…you get the idea.
Cook-Out – Many times people will say they are going to have a barbecue when they really mean a cook-out. This is the social gathering that is truly agnostic of cooking style of grilling or barbecue.
In no way, shape or form is this recipe barbecue. The recipe is titled as such, so I’m not changing it, but don’t let it fool you. I must have been so disturbed by the misnomer, I neglected to take pictures of the final dish. It was very tasty.
In the recipe you end up making your own barbecue sauce.
The chops had a decent sear on them.
And the onions.
BBQ Pork Chops
Prep Time: 10 mins | Cook Time: 20 mins | Makes: 4
Ingredients:
1 tablespoon(s) olive oil
4 bone-in pork loin or rib chops, 3/4 inch thick (about 8 ounces each)
1 medium onion, chopped
1 cup(s) marinara sauce
1/4 cup(s) red wine vinegar
2 tablespoon(s) light or dark molasses
2 tablespoon(s) brown sugar
1/8 teaspoon(s) ground red pepper (cayenne)
Directions:
1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add chops and cook 6 minutes or until browned on both sides. Transfer chops to plate.
2. Add onion to skillet; cook, covered, 2 minutes or until lightly browned. Stir in marinara sauce, vinegar, molasses, sugar, and ground red pepper.
3. Reduce heat to medium-low; add chops to skillet. Cover and simmer 12 to 14 minutes, turning chops over once, until pork just loses its pink color throughout and sauce thickens.
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