Stovetop BBQ Pork Chops

Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Pat the pork chops dry with paper towels and season all sides with the dry rub.

Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side until they are brown and nearly cooked through. Use a meat thermometer and cook the chops to just shy of 145°F (62.8 °C). If the pork chops brown too quickly, reduce to medium heat.

Meanwhile, in a small saucepan, combine all barbecue sauce ingredients except cornstarch and water. Simmer over medium-low heat for 5 minutes, stirring occasionally.

Mix cornstarch and cold water in a small bowl or mug to make a slurry. Slowly whisk the cornstarch slurry into the simmering sauce until it thickens, about 1-2 minutes. Remove from heat.

Once the pork chops are golden on both sides, reduce the heat to medium-low. Pour the thickened barbecue sauce over the pork chops in the skillet, using a basting brush to evenly coat the chops. Simmer for an additional 3-5 minutes or until the pork reaches an internal temperature of 145°F (62.8 °C). Allow the pork chops to rest off the heat for 3-5 minutes before serving.