Ingredients
For the Pork Chops
- 2 thick-cut bone-in pork chops, about 1½ to 2 inches thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
For the Cowboy-Style Glaze
- 2 tablespoons barbecue sauce
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
For Finishing
- 1 tablespoon fresh chopped parsley
- Freshly cracked black pepper, to taste
- Lemon wedges, optional
Instructions
- Remove the pork chops from the refrigerator 20 to 30 minutes before cooking. Pat them dry with paper towels.
- In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, chili powder, thyme, and rosemary.
- Rub the pork chops lightly with olive oil, then season both sides generously with the spice mixture.
- In another small bowl, whisk together the barbecue sauce, honey, Worcestershire sauce, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder. Set aside.
- Heat a large heavy-bottomed or cast-iron skillet over medium-high heat. Add the olive oil and allow it to become hot.
- Place the seasoned pork chops in the skillet. Sear for 3 to 4 minutes without moving them, until a deep golden-brown crust forms.
- Flip the pork chops and sear the other side for another 3 to 4 minutes.
- Add the butter to the skillet. Once melted, carefully spoon the butter over the pork chops as they continue cooking.
- Reduce the heat to medium-low and continue cooking, turning the pork chops occasionally for even cooking.
- During the final few minutes of cooking, brush both sides of the pork chops generously with the prepared cowboy-style glaze.
- Continue cooking until the thickest part of the pork reaches an internal temperature of 145°F (63°C), measured with an instant-read thermometer.
- Transfer the cooked pork chops to a clean plate or cutting board and let them rest for 5 to 10 minutes.
- Garnish with fresh chopped parsley and freshly cracked black pepper. Serve with your favorite steakhouse-style side dishes and lemon wedges, if desired.
Notes
- Use thick-cut bone-in pork chops for the juiciest results and best presentation.
- Pat the pork chops dry before seasoning to help create a better seared crust.
- Do not add the glaze too early because the honey and barbecue sauce can burn over high heat.
- Use an instant-read thermometer to prevent overcooking the pork.
- Pork is ready when it reaches an internal temperature of 145°F (63°C), followed by a short resting period.
- Allow the pork chops to rest for 5 to 10 minutes before slicing so the juices can redistribute.
- Serve with mashed potatoes, roasted vegetables, grilled corn, green beans, or coleslaw.
- Leftovers can be refrigerated in an airtight container for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Searing, Skillet
- Cuisine: American
- Diet: Gluten-Free