2 (1” thick) boneless pork chops
Sea salt and freshly ground black pepper
Raspberry Chipotle Barbecue Sauce
2 c. water
Preheat oven to 350°.
Prepare a non-coated sauté pan by heating a couple tablespoons of canola or extra virgin olive oil over medium high heat. Salt and pepper both sides of the pork chops and add to the sauté pan when the oil starts to shimmer; sauté for 3 - 4 minutes per side to create a nice golden brown crust on both sides of the chop. (You want to be sure to wait until the oil is hot so that when you add the meat to the pan it sears the outsides, creating a nice golden brown crust. You should hear the sound of the meat searing as soon as you add it to the pan.)
When the pork chops have browned on both sides, remove the sauté pan from the heat, spread a good amount of barbecue sauce over the top of each chop, pour the water over the chops, cover the pan with foil, and place in the oven for 20 to 30 minutes, until the pork reaches a minimal internal temperature of 160° for medium-well done (170° for well done).
Remove the pork chops from the oven and set the oven to broil. Move the pork chops from the sauté pan and transfer to a broiler pan or foil-lined baking sheet; baste the pork chops with more barbecue sauce and place under the broiler until the sauce thickens slightly, turn chops over and baste and broil again. Remove pork chops from the oven and let sit for a few minutes before serving. Makes 2 servings