This BBQ Pork Chops on Stove are made with bone-in pork chops, olive oil, ketchup, Worcestershire sauce, marmalade, garlic, lemon juice, and horseradish.
These pork chops are very satisfying and made with a healthier barbecue. The combination of the Worcestershire, lemon juice, and horseradish is to die for. This is an easy stovetop pork chops and they are super family friendly. I used only a teaspoon of red pepper flakes, but if you like the spice feel free to use more. This dish makes an easy dinner for any night of the week.
If you like this recipe, feel free to try my Pork Chops Scarpariello or my Shake and Bake Pork Chops.
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Ingredients
- Bone-in Pork Chops
- Olive oil
- Ketchup
- Worcestershire sauce
- Citrus marmalade
- Garlic
- Lemon
- Horseradish
- Red pepper flakes
See recipe card for quantities.
Instructions
In a bowl, add the ketchup, Worcestershire sauce, citrus marmalade, garlic, lemon juice, horseradish and red pepper flakes.
Pat chops dry with the paper towel and sprinkle them very generously with salt and pepper.
Heat your cast iron to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops.
Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.
With a basting brush, brush both sides of the pork chops and sear for 1 minute on each side extra.
The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.
Remove them from the skillet and let them rest on a plate and cover with aluminum foil for 5-7 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.
The cooking time will vary depending on the thickness of the pork chops, which is why a meat thermometer always helps.
Hint: Make sure the pork chops are almost cooked through until you add the sauce.
Substitutions
Olive oil: I love using olive oil for this recipe, although you can always use another oil like vegetable or sunflower oil. You could even use melted butter as the glue.
Pork Chops: I love using bone-in pork chops for that extra flavor the bone produces. If you don't use bone-in, cook time will be a lot shorter.
Horseradish: This is optional but gives the chicken such a nice kick to it. You can use creamy or regular horseradish.
Worcestershire sauce: This will always be one of my favorite sauces ever. If you are not a fan, you can opt for using soy sauce instead.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add extra chili pepper flakes in the sauce to imbue heat into the dish.
- Kid friendly - Try this Air Fryer Shake and Bake Pork Chops for a kid friendly version.
Check out my Herb Crusted Pork Chops.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Make sure the pork chops are almost cooked through until you add the sauce.
Bbq Pork Chops on Stove
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This BBQ Pork Chops on Stove are made with bone-in pork chops, olive oil, ketchup, Worcestershire sauce, marmalade, garlic, lemon juice, and horseradish.
Ingredients
- 6 pieces bone-in pork chops
- 3 tablespoons olive oil
- Pinch salt and pepper
BBQ
- 1 cup of ketchup
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of citrus marmalade
- 2 tablespoons of minced garlic
- 2 tablespoons of lemon juice
- 1 tablespoon plus 1 teaspoon of horseradish
- 1 teaspoon hot red pepper flakes
Instructions
- In a bowl, add the ketchup, Worcestershire sauce, citrus marmalade, garlic, lemon juice, horseradish and red pepper flakes.
- Pat chops dry with the paper towel and sprinkle them very generously with salt and pepper.
- Heat your cast iron to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops.
- Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.
- With a basting brush, brush both sides of the pork chops and sear for 1 minute on each side extra.
- The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.
- Remove them from the skillet and let them rest on a plate and cover with aluminum foil for 5-7 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.
- The cooking time will vary depending on the thickness of the pork chops, which is why a meat thermometer always helps.
Notes
The cooking time will vary depending on the thickness of the pork chops, which is why a meat thermometer always helps.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 320.9
- Sugar: 2.3 g
- Sodium: 321.0 mg
- Fat: 14.7 g
- Saturated Fat: 4.5 g
- Carbohydrates: 5.7 g
- Fiber: 0.7 g
- Protein: 39.2 g
- Cholesterol: 98.0 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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