Sticky Smoky BBQ Pork Chops with Caramelized Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes (includes 5-minute rest)

Quick Ingredients

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
• 1 tbsp neutral oil (canola/avocado/grapeseed)
• 1 tbsp unsalted butter (optional, for pan-searing)
• Rub: 1 1/2 tsp kosher salt, 1 tsp smoked paprika, 1 tsp packed brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp ground mustard, 1/8 tsp cayenne (optional)
• BBQ Sauce: 1 cup ketchup, 1/3 cup packed dark brown sugar, 2 tbsp molasses, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp chipotle powder (or 1/8 tsp cayenne), 1/4 tsp kosher salt, 1/4 tsp black pepper

Do This

• 1. Pat chops dry; mix rub and coat both sides.
• 2. Simmer sauce ingredients 8–10 minutes until glossy and slightly thick; set aside (warm).
• 3. Cook chops: pan-sear in a hot cast iron skillet (3–4 minutes per side) or grill over high heat (3–4 minutes per side).
• 4. Lower heat (or move to indirect heat) and cook to 145°F internal.
• 5. Brush with sauce in the last 3–5 minutes, flipping and brushing 2–3 times until sticky and caramelized.
• 6. Rest 5 minutes; serve with extra warm sauce.

---

Why You’ll Love This Recipe

• Big barbecue flavor without fuss: a quick homemade sauce that tastes slow-cooked.
• Sticky, glossy finish: the sauce caramelizes into a lacquered, steakhouse-style glaze.
• Two cooking options: works great in a cast iron skillet or on the grill.
• Juicy, not dry: straightforward timing and a target temperature keep pork tender.

Grocery List

• Produce: none required (optional garnish: 2 tbsp chopped parsley or sliced scallions)
• Dairy: unsalted butter (optional)
• Pantry: ketchup, dark brown sugar, molasses, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, ground mustard, chipotle powder (or cayenne), kosher salt, black pepper, neutral oil

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tbsp unsalted butter (optional, recommended for pan-searing)

Smoky Dry Rub

• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp packed brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground mustard
• 1/2 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper (optional, for gentle heat)

Smoky, Slightly Sweet BBQ Sauce (Sticky Finish)

• 1 cup ketchup
• 1/3 cup packed dark brown sugar
• 2 tbsp molasses
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chipotle powder (or 1/8 tsp cayenne pepper)
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Optional for Serving

• 2 tbsp chopped parsley or thinly sliced scallions
• Extra apple cider vinegar (1–2 tsp) to brighten the sauce at the end (optional)

Step-by-Step Instructions

Step 1: Mix the rub and prep the pork

Pat the pork chops dry with paper towels (this helps you get a better sear and a cleaner glaze). In a small bowl, stir together the rub: 1 1/2 tsp kosher salt, 1 tsp smoked paprika, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground mustard, 1/2 tsp black pepper, and 1/8 tsp cayenne (optional).

Season both sides of the chops evenly with the rub, pressing it on so it sticks. Let the chops sit at room temperature for 10 minutes while you make the sauce.

Step 2: Simmer the smoky BBQ sauce until glossy

In a small saucepan over medium heat, combine: 1 cup ketchup, 1/3 cup dark brown sugar, 2 tbsp molasses, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire, 1 tbsp Dijon, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp chipotle powder (or 1/8 tsp cayenne), 1/4 tsp kosher salt, and 1/4 tsp black pepper.

Bring to a gentle simmer, then reduce to medium-low and simmer for 8–10 minutes, stirring often, until the sauce looks glossy and coats the back of a spoon. Keep it warm on low (or off heat with a lid) so it brushes on easily.

Step 3: Choose your cooking method and preheat

For pan-searing: Place a cast iron skillet over medium-high heat for 3 minutes. You want the pan hot enough that a drop of water sizzles on contact.

For grilling: Preheat your grill for 10–15 minutes. Aim for 450°F at the grates. Set up two-zone heat if possible (one hot side for searing, one cooler side for finishing).

Step 4: Sear the chops for deep color and flavor

Pan-sear: Add 1 tbsp neutral oil to the hot skillet. When the oil shimmers, add the chops. Sear for 3–4 minutes on the first side, then flip and sear for 3–4 minutes on the second side. If using butter, add 1 tbsp butter after the flip and spoon it over the chops for the last 1 minute of searing.

Grill: Lightly oil the grates. Place chops over direct high heat and grill for 3–4 minutes per side, lid closed between flips, until you have good grill marks and browned edges.

Step 5: Finish cooking to 145°F without drying them out

Move to gentler heat to finish:

Pan-sear: Reduce heat to medium and continue cooking, flipping every 1–2 minutes, until the thickest part reaches 140°F on an instant-read thermometer, about 3–6 minutes more depending on thickness.

Grill: Move chops to indirect heat (the cooler side), close the lid, and cook until the thickest part reaches 140°F, about 3–6 minutes more.

You’ll finish at 145°F after glazing and resting.

Step 6: Brush, flip, and caramelize into a sticky glaze

Lower the heat slightly so the sugar in the sauce caramelizes instead of scorching.

Pan-sear: Keep the skillet at medium-low. Brush the top of each chop with sauce. Cook for 1 minute, flip, brush the other side, and cook 1 minute. Repeat once more (total glazing time: 3–4 minutes), until the sauce looks sticky and slightly darkened at the edges. If the sauce starts to burn, pull the pan off the heat for 30 seconds and continue.

Grill: Keep chops over indirect heat with the lid mostly closed. Brush with sauce, close lid, cook 1 minute, flip, brush again, cook 1 minute. Repeat once more (total glazing time: 3–4 minutes) until lacquered and caramelized.

Check temperature: the chops should reach 145°F in the thickest part.

Step 7: Rest, slice, and serve with extra sauce

Transfer the chops to a plate and rest for 5 minutes. This keeps them juicy. If you like, stir 1–2 tsp apple cider vinegar into the warm sauce to brighten it, then serve alongside for dipping.

Finish with 2 tbsp chopped parsley or sliced scallions (optional). Serve immediately while the glaze is sticky and shiny.

Pro Tips

• Use the thermometer, not guesswork: Pull at 140°F before glazing, then finish to 145°F. Pork stays much juicier this way.
• Glaze at the end: Sugar burns fast. Brushing in the last 3–5 minutes gives you a sticky coat without bitterness.
• Want deeper caramelization? Pan method: after the final glaze, cook 30–45 seconds per side on medium, watching closely.
• For extra smoky flavor: Add 1/8 tsp ground cumin to the rub, or a tiny pinch (1/16 tsp) of liquid smoke to the sauce.
• Thickness matters: This timing is built for 1 to 1 1/4 inch chops. Thinner chops cook faster and can overcook quickly.

Variations

• Spicy BBQ chops: Increase chipotle powder to 1/2 tsp and add 1 tbsp minced chipotle in adobo to the sauce (simmer the same 8–10 minutes).
• Honey-bourbon style: Replace molasses with 3 tbsp honey and add 2 tbsp bourbon to the sauce; simmer 10 minutes to cook off the alcohol and thicken.
• Boneless chops: Use 4 boneless chops (about 6–8 oz each). Sear 2–3 minutes per side, then finish and glaze as written, watching temperature closely.

Storage & Make-Ahead

Refrigerate: Store leftover pork chops in an airtight container for up to 3 days. Store extra sauce separately for best texture.

Reheat: Warm chops gently in a covered skillet with 2 tbsp water over medium-low heat for 4–6 minutes, flipping once, until hot. Brush with a little extra sauce at the end. (Microwaving works, but gentle stovetop reheating keeps the glaze nicer.)

Make-ahead: The BBQ sauce can be made up to 7 days ahead and refrigerated. Rewarm over low heat for 3–5 minutes before brushing.

Nutrition (per serving)

Approximate (based on 1 pork chop plus about 1/4 cup sauce): 480 calories, 36 g protein, 24 g fat, 28 g carbohydrates, 22 g sugar, 980 mg sodium.