These juicy Pan Fried Barbecue Pork Chops feature tender, bone-in pork chops with beautifully browned edges, coated in a tangy-sweet skillet barbecue sauce made with ketchup, Dijon mustard, brown sugar, and a touch of cayenne pepper.
Pan Fried BBQ Pork Chops make a satisfying family dinner with a homemade-style barbecue sauce and no need for an outdoor grill. The recipe uses a skillet and pantry staples, making it a practical choice for weeknight meals. For other pork chop dishes, try my Pan-Seared Pork Chops with teriyaki glaze or Easy Broiled Pork Chops with honey-soy sauce.
Quick Look: Barbecue Pork Chops
- ⏱️ Prep Time: 17 minutes
- 🔥 Cook Time: 20 minutes
- ⏲️ Total Time: 37 minutes
- 🍽️ Servings: 8 pork chops
- 🌶️ Flavor Profile: Sweet, tangy, savory, and mildly spicy
- 🥩 Texture: Tender pork with browned edges and a thick barbecue sauce
- 👌 Difficulty: Easy
- 🎉 Best For: Weeknight dinners and family meals
- 🍳 Cooking Method: Stovetop skillet
- 🥩 Key Ingredients: Bone-in pork loin chops, barbecue sauce, ketchup, Dijon mustard, apple cider vinegar, and brown sugar
- Why This Recipe Works: Searing the pork chops in batches develops browned edges without overcrowding the skillet. Finishing them in a sauce made with barbecue sauce, ketchup, Dijon mustard, and apple cider vinegar gives the meat a glossy coating with balanced sweet, tangy, and savory flavors.
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Jump to:
- Quick Look: Barbecue Pork Chops
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Pan Fried Barbecue Pork Chops
- Alternative Cooking Methods for Barbecue Pork Chops
- Expert Tips for Pan Fried Barbecue Pork Chops
- FAQs About Barbecue Pork Chops
- What to Serve with Barbecue Pork Chops
- More Pork Recipes to Try
- Quick Pan Fried Barbecue Pork Chops
- Storage and Reheating
Ingredients
- Bone-in center-cut pork loin chops – 8 chops, ½ to ¾ inch thick. Choose chops with a little fat around the edges to help keep the meat juicy. Similar thickness helps them cook evenly.
- Vegetable oil – 4 tablespoons, divided. Its neutral taste works well for browning the pork chops without overpowering the barbecue sauce.
- Barbecue sauce – ¾ cup. Choose your favorite smoky or tangy variety. A less-sweet sauce works particularly well since the recipe already includes ketchup and brown sugar.
- Ketchup – ¾ cup. Gives the sauce a smooth, thick consistency with a rich tomato taste and mild acidity.
- Dijon mustard – 2 tablespoons. Brings a pleasant sharpness that cuts through the sweetness of the barbecue sauce.
- Apple cider vinegar – ⅓ cup. Gives the sauce a tangy kick and keeps the sweetness from becoming overwhelming.
- Brown sugar – ⅓ cup, packed. Brings a mild molasses taste and helps the sauce become glossy and slightly sticky.
- Chili powder – 1 tablespoon. Gives the sauce a deeper, earthy flavor with a hint of smokiness, depending on the blend.
- Cayenne pepper – ½ teaspoon. Provides a spicy kick. Use a little less if you prefer milder pork chops.
- Onion powder – 1 teaspoon. Blends into the sauce without leaving pieces of onion, so the coating stays smooth.
- Garlic powder – 1 teaspoon. Mixes evenly with the other seasonings and works well in the thick sauce without bits of fresh garlic.
- Ground black pepper – ½ teaspoon, plus extra for seasoning. Brings gentle heat and a slightly earthy aroma. Use the extra amount to season the pork chops.
- Salt – enough to season the pork chops. Helps bring out the natural savory taste of the meat.
- Chopped green onions – for serving. Give each bite a little freshness and crunch against the rich barbecue sauce.
How to Make Pan Fried Barbecue Pork Chops
- Season the pork chops: Sprinkle both sides of all 8 pork chops with salt and black pepper.
- Brown the first batch: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 4 pork chops and cook undisturbed for about 2–3 minutes per side, or until browned. Transfer them to a plate.
- Brown the second batch: Add the remaining 2 tablespoons of vegetable oil to the same skillet. Brown the remaining 4 pork chops for about 2–3 minutes per side.
- Prepare the barbecue sauce: In a medium bowl, whisk together the chili powder, cayenne pepper, onion powder, garlic powder, ½ teaspoon ground black pepper, Dijon mustard, apple cider vinegar, brown sugar, barbecue sauce, and ketchup until combined.
- Add the sauce: Return the browned pork chops to the skillet, arranging them in a single layer. If all 8 chops do not fit, divide the chops and sauce between two skillets. Pour the barbecue sauce mixture over the pork chops and bring to a gentle simmer.
- Finish cooking: Reduce the heat to medium-low, cover, and simmer for approximately 5 minutes, or until the thickest part of each pork chop reaches 145°F (63°C), measured away from the bone. Adjust the cooking time as needed based on thickness.
- Rest and garnish: Remove the skillet from the heat and let the pork chops rest for at least 3 minutes. Spoon the barbecue sauce over them and garnish with chopped green onions before serving.
Alternative Cooking Methods for Barbecue Pork Chops
Whichever cooking method you choose, use a meat thermometer to confirm the pork chops reach 145°F (63°C) in the thickest part, away from the bone, followed by a minimum 3-minute rest. Cooking times vary with thickness and equipment.
Oven-Baked Barbecue Pork Chops
Preheat the oven to 400°F (200°C). Arrange the seasoned pork chops in a lightly greased baking dish and bake for about 8 minutes. Brush them with the prepared barbecue sauce, then return to the oven for approximately 4–10 minutes, depending on thickness and doneness.
Grilled Barbecue Pork Chops
Oil the grill grates and heat the grill to medium. Cook the seasoned pork chops for approximately 8–10 minutes total, turning halfway through. Brush with barbecue sauce during the last few minutes to prevent the sugars from burning. Keep the remaining sauce warm in a separate saucepan.
Air Fryer Barbecue Pork Chops
Set the air fryer to 375°F (190°C) and place the lightly oiled, seasoned chops in a single layer. Cook for approximately 6–9 minutes, turning halfway through. Apply the barbecue sauce near the end rather than at the beginning to reduce scorching. Warm any remaining sauce separately.
Crockpot Barbecue Pork Chops
Arrange the seasoned pork chops in a 6-quart slow cooker. Combine the original barbecue sauce ingredients and pour the mixture over the meat. Cover and cook on LOW for approximately 4–6 hours, but begin checking much earlier because the original chops are only ½ to ¾ inch thick and can dry out during prolonged cooking.
FAQs About Barbecue Pork Chops
Bone-in center-cut pork loin chops, ½ to ¾ inch thick, work best for this recipe. Look for chops with a little fat around the edges and avoid cuts that vary greatly in thickness. Boneless center-cut chops are another option, but they may cook faster. Thick-cut pork chops can also work, although they generally require more cooking time.
Yes. Replace the ¾ cup of bottled barbecue sauce with an equal amount of homemade sauce. Since the recipe already contains ketchup, brown sugar, and vinegar, choose one that isn't overly sweet.
No. You can make these barbecue pork chops entirely on the stovetop. A large nonstick skillet works, although stainless steel or cast iron may produce better browning. An outdoor grill or oven isn't necessary.
What to Serve with Barbecue Pork Chops
- Bread: Soft Cheese-Stuffed Garlic Bread Rolls or Portuguese Corn Bread are great choices for soaking up the extra barbecue sauce.
- Potatoes and Sweet Potatoes: Crispy Smashed Potatoes have golden, crispy edges and creamy centers that contrast with the saucy pork chops. Roasted baby potatoes or baked sweet potatoes also work well.
- Rice: Instant Pot Basmati Rice or plain steamed rice makes a simple side dish that goes well with the saucy pork chops.
- Vegetables: Steamed corn, green beans, Air Fryer Asparagus, and Air Fryer Broccolini are all good options for a vegetable side.
- Salads: A fresh green salad or Fall Salad with orange vinaigrette offers a lighter contrast to the rich barbecue sauce.
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Quick Pan Fried Barbecue Pork Chops
Ingredients
- 8 bone-in center-cut pork loin chops – ½ to ¾ inch thick
- salt – enough to season the chops
- ½ teaspoon ground black pepper, plus extra to season the chops
- 4 tablespoons vegetable oil – divided
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons Dijon mustard
- ⅓ cup apple cider vinegar
- ⅓ cup packed brown sugar
- ¾ cup barbecue sauce
- ¾ cup ketchup
- chopped green onions
Instructions
- Season the pork chops: Sprinkle both sides of all 8 pork chops with salt and black pepper.
- Brown the first batch: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 4 pork chops and cook undisturbed for about 2–3 minutes per side, or until browned. Transfer them to a plate.
- Brown the second batch: Add the remaining 2 tablespoons of vegetable oil to the same skillet. Brown the remaining 4 pork chops for about 2–3 minutes per side.
- Prepare the barbecue sauce: In a medium bowl, whisk together the chili powder, cayenne pepper, onion powder, garlic powder, ½ teaspoon ground black pepper, Dijon mustard, apple cider vinegar, brown sugar, barbecue sauce, and ketchup until combined.
- Add the sauce: Return the browned pork chops to the skillet, arranging them in a single layer. If all 8 chops do not fit, divide the chops and sauce between two skillets. Pour the barbecue sauce mixture over the pork chops and bring to a gentle simmer.
- Finish cooking: Reduce the heat to medium-low, cover, and simmer for approximately 5 minutes, or until the thickest part of each pork chop reaches 145°F (63°C), measured away from the bone. Adjust the cooking time as needed based on thickness.
- Rest and garnish: Remove the skillet from the heat and let the pork chops rest for at least 3 minutes. Spoon the barbecue sauce over them and garnish with chopped green onions before serving.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover pork chops with their barbecue sauce in an airtight container within 2 hours of cooking, or within 1 hour if the temperature exceeds 90°F (32°C). Refrigerate at 40°F (4°C) or below for up to 3–4 days. Freeze: Store the pork chops and sauce in freezer-safe containers or resealable freezer bags. Divide into individual portions and remove excess air to prevent freezer burn. Freeze for up to 3 months for best quality. Reheat: Warm the pork chops and sauce in a covered skillet over medium-low heat. Add a small splash of water if the sauce becomes too thick. Reheat until the pork reaches 165°F (74°C).Nutrition
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I made these pan-fried barbecue pork chops again, and they turned out excellent! The pork chops were juicy and tender, with beautifully browned edges, and the barbecue sauce had just the right balance of sweetness and tanginess. I served them with creamy mashed potatoes, which were perfect for soaking up the extra sauce. Such a satisfying family dinner!
WOW WOW WOW BEST BBQ PORK CHOP RECIPE AND SPICE COMBINATION I"VE EVER MADE AND TASTED......... Denise Browning THANK YOU more than words can say - My family and I devoured and LOVED these thick pork chops flavor out of this world. Made in the pan in about 1/2 hour - juicy and BBQ sauce like none I've had before...........
Hi Debbie! I am so glad to hear your family enjoyed these bbq pork chops! You made my day! <3
Neste site tem muitas receitas deliciosas adorei passar por aqui, incrível.
Oh dear ! As I scroll down, becoming more and more hooked ! So inviting it is ! Thank you !
Ohhh my the glaze alone looks so delicious
Terrific dish! Love pork chops, but don't make them nearly enough. This looks wonderful! Great pictures, too. Thanks!
Can I sub with chicken?
Yes, absolutely! You can use chicken breast, drumstticks or thighs. Just make sure cooking time is adjusted.