SKILLET-BARBECUED PORK CHOPS

I recently started subscribing to Cooks Illustrated magazine. It is awesome! It is made by the people who do the TV show America's Test Kitchen. All the recipes are tested by using several methods of cooking and seasonings, and the best results are used in the recipes. I have tried several recipes so far and all of them have been great. Here is one for pork chops that my wife really enjoys.

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We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe, though enhanced pork can be used. If using enhanced pork, skip the brining in step 1 and add 1/2 teaspoon salt to the spice rub. Grate the onion on the large holes of a box grater. In step 5, check your chops after 3 minutes. If you don't hear a definite sizzle and the chops have not started to brown on the underside, increase the heat to medium-high and continue cooking as directed (follow indicated temperatures for remainder of recipe).

INGREDIENTS

Pork Chops
1/2	cup table salt
4	bone-in pork rib chops , 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat (see note above)
4	teaspoons vegetable oil
Spice Rub
1	tablespoon paprika
1	tablespoon brown sugar
2	teaspoons ground coriander
1	teaspoon ground cumin
1	teaspoon ground black pepper
Sauce
1/2	cup ketchup
3	tablespoons light molasses
2	tablespoons grated onion (see note above)
2	tablespoons Worcestershire sauce
2	tablespoons Dijon mustard
1	tablespoon cider vinegar
1	tablespoon brown sugar
1	teaspoon liquid smoke

1. FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.
2. FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.
3. FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.
4. TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub.
5. Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.
6. Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes.
7. Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table.