8(½ to ¾-inch thick)bone-in center-cut pork loin chops
salt (enough to season chops)
½teaspoonground black pepper (plus extra to season chops)
4Tablespoonsvegetable oil, divided
1tablespoonchili powder
½teaspooncayenne pepper
1teaspoononion powder
1teapsoongarlic powder
2TablespoonsDijon mustard
⅓cupapple cider vinegar
⅓cuppacked brown sugar
¾cupbarbecue sauce
¾cupketchup
chopped green onions
Instructions
Season both sides of each pork chop with enough salt and pepper.
Then, heat a large skillet over medium-high heat and add 2 Tablespoons of oil.
Place 4 chops at a time into the hot pan and let brown without disturbing for about 2-3 minutes per side.
Remove the 4 chops and place onto a plate. Pour in the remaining oil and brown the other 4 chops.
Meanwhile, combine the spices, ½ teaspoon black pepper, mustard, vinegar, sugar, barbecue sauce, and ketchup in a medium bowl, whisking well until homogeneous and free of lumps.
Return all 8 chops to the pan, pour on the sauce mixture, and bring to a boil.
Reduce heat to medium-low, cover, and let simmer for about 5 minutes.
Serve immediately with chopped green onions on top. Enjoy!
Recipe Notes
Suggested sides: steamed, baked, or roasted baby potatoes or sweet potatoes, and a fresh salad (or cooked vegetables such as corn or green beans).
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