BBQ Sauce Recipes


Stove Top BBQ PORK CHOPS! Learn how to make tender pork chops on the stovetop with this easy recipe. Our gochujang bbq sauce, a sweet and spicy BBQ glaze starts with store-bought Sweet Baby Rays barbecue sauce then I add gochujang, Korean chili paste, and some brown sugar. Try this easy pork chop recipe today! You can also make a batch of sauce and brush this onto grilled pork chops as well.

If you shop at Kroger you’ll definitely recognize the WOOHOO clearance stickers in this video. I always keep an eye out for clearance items at the grocery store to save money.

Brine the pork chops in a simple mixture of ice water, salt and sugar to ensure moist pork chops.

These chops don’t take very long to cook on top of the stove. Add a bit of CHAR by boiling the chops for a minute or two. This quick and easy recipe is perfect for weeknight meals or any day of the week.



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Recipe for how to cook pork chops on the stove
6 pork chops about 1 inch thick
4 cups of water
2 cups of ice cubes
1/2 cup kosher salt
1/2 cup granulated white sugar
2 tablespoons of seasoned salt
2 tablespoons of vegetable oil
1 cup of BBQ sauce
2 tablespoons (more or less to taste) gochujang or Sriracha
1/4 cup of dark brown sugar

Mix the water, salt, and sugar together and add Ice. Add the pork chops in and let them brine in the refrigerator for 2 hours up to overnight
Season the pork chops with seasoned salt and drizzle with oil
Sear the chops on each side for 2-3 minutes in a hot skillet. Work in batches
Remove the pork chops from the skillet then make the glaze
Add the barbecue sauce, gochujang, and brown sugar to the skillet over low heat and stir until well combined and the sugar is dissolved.

Add the pork chops back to the skillet and coat them in the sauce. Place the skillet under the broiler of your oven and cook the chops for about 2 minutes per side. Watch them closely so they don’t burn.

Cook the pork to an internal temperature of 160 degrees. You can use boneless pork chops as well for this recipe.

Original of the video here

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Video Transcription

hi sweeties today we are making stovetopBBQ pork chops I actually started with awhole pork loin bone-in pork loin roastthat I got on sale for the cheapI bought two and stuck one in thefreezer and I’m gonna cut my own chopsfrom them that is super easy sharp knifecut right down through them and now I’mgonna just cut slits just through thefat little fat layer there and that’sjust going to help keep them fromcurling a bit too much as we cook themso now we’re going to brine these porkchops so they will stay juicy I’ve gotice water salt and sugar we will mix thekosher salt and I put the amounts in thedescription box there we mix some koshersalt and some granulated sugar you canadd more spices to your brine if youlike dissolve some onion powder orgarlic powder in there but I’m justgoing to keep it simple this time withsalt and sugar mix it well until theyare dissolved and then we’ll add in ourpork chopsin go those pork chops and we’ll putthis in the fridge for a few hours andthat will help for the salt mixture todraw moisture inside the pork chops andkeep them nice and juicy as they cookthe pork chops are fairly lean so weneed to add moisture in when we can nowwe’re going to Pat those pork chops dryand we’re just gonna put them on somepaper towels and we’re just gonna removethe excess moisture before we seasonthem we don’t want the water to keep ourseasonings from sticking and we’ll justPat both sides dry now if you have beenwatching sweet savant videos for a whilethen you know what this is yes myhomemade seasoned salt be generousdon’t be stingy with the seasoning rubit in both sides well-seasoned food fromthe start the brine helps to keep itmoist and adds a little bit of saltinside the pork chops and now theseasoned salt garlic paprika it’s goingto season the outside really well I cutthese pork chops about an inch thicknow let’soil them up I’m going to pour oil on thepork chops instead of in the pan I findthat there’s less excess oil in the panthat way so you just want to coat bothsides evenly to keep them from stickingand then we’ll get the pork chops in ahot panyes listen for that sizzle if it’s notsizzling you ain’t cooking got to havethat sizzle when you are browning yourmeat so let the pan get nice and hotlet’s see if we’ve got some good coloron that pork chop yes that is what we’relooking for we’re gonna flip them overwe’re doing this in batches you don’twant to crowd your pin you need for yourpin to stay nice and hotif you crowd your PIN you’re going tolower the temperature and your porkchops are going to steam we don’t wantthat so in batches leave enough spaceBrown them real good and let them sizzlenow we’re not cooking them all the waythrough at this point we’re just gettingthe outside Brown and those edgesespecially that layer of fat we’ll takethose out of the pan and now we will putthe next batch in the pan to get thosebrown now that our pork chops are brownlet’s make our barbecue glaze I’mstarting with store bought barbecuesauce that sweet baby Ray’sit was on clearance so you know I boughtlike four bottles a little gochujangthat’s a Korean chili paste hot andspicy so if you like a little heatyou’re going to love this you cansubstitute sriracha if you like now alittle brown sugar and mix that up andyou have a nice thick sweet and spicyglaze for your pork chopsonce that sugar has dissolved we put ourpork chops back into the pan with theglaze and coat it any juices that camefrom the pork chops we will add thatright back into the pan and then let’sput it under the broiler to finishcooking that’s right you want to get alittle char on our pork chops so we’llput them underneath our broiler I put mybroiler on high and put a little flameon themOh isn’t she lovely look at thosebeautiful pork chops seared sobeautifully just about two minutes oneach side watch them closely so theydon’t burn make sure you check theinternal temperature with aninstant-read thermometer the USDA saysyou can cook pork to 145 for rare Idon’t particularly care for rare porkI’m gonna take it up to 160 which isconsidered medium you still want them tobe juicy and that brine helps to keepyour pork chops juicy and well cookedlook at that look at that you say that’sright delicious pork it cooks quickly sojust watch the temperature and enjoyplease subscribe to sweets Avant hitthat thumbs up that notification belland have a delicious day[Music]

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