Sloppy Kitchen
Jump to recipeMain Course · Pork

Thick-Cut BBQ Pork Chops with Skillet Mac and Cheese and Roasted Broccoli

Deeply browned pork, a smoky-sweet homemade glaze, creamy two-cheese macaroni, and lemon-bright broccoli make a complete skillet-and-sheet-pan dinner.
Lacquered thick-cut pork chops are served with creamy two-cheese macaroni and deeply browned lemon roasted broccoli.

The timing lets the oven do the vegetable work while the stovetop handles the pork and pasta. Thick bone-in chops get their flavor from a true hard sear, then finish under a glossy barbecue glaze at a lower heat so the sugars do not burn.

Sharp cheddar brings familiar tang to the macaroni, while fontina keeps its texture exceptionally supple. The sauce is deliberately reduced before the pasta goes in, which makes it creamy and coating rather than soupy.

Roast for real color

Large broccoli florets need room and direct contact with the pan to develop dark, savory edges. Roast them cut-side down at high heat and resist stirring early; lemon only goes on at the end so it stays vivid against that concentrated flavor.

Peeling and slicing the thick stems is worthwhile because they roast at the same pace as the florets. A tender stem and nearly charred floret tip is the intended finish.

Sear first, glaze second

Patting the pork dry and leaving it undisturbed in a shimmering skillet is what creates the browned foundation. The glaze is added only after both sides have color, so its brown sugar and molasses lacquer the crust instead of scorching before the pork is cooked.

An instant-read thermometer is the reliable cue here. Pulling at 140 F and resting for five minutes gives the chops time to finish gently while retaining their juices.

Thick bone-in pork chops develop a dark golden crust in a cast-iron skillet before glazing.
Thick pork chops develop a deep crust in the skillet before the barbecue glaze goes on.

Keep the sauce concentrated

The butter-and-flour base thickens the warm milk before either cheese is added. Remove the skillet from heat before stirring in the cheddar and fontina; this helps the cheese melt smoothly instead of breaking or becoming grainy.

Finish the macaroni over low heat and add pasta water only a tablespoon at a time. The finished sauce should cling to the elbows and look glossy, not run freely across the skillet.

Bring it together

Dress the broccoli while it is still hot so the lemon zest blooms and the juice catches in the craggy florets. Serve the pork after its short rest, with any remaining sauce at the table for people who want an extra glossy swipe.

If the mac thickens while the chops rest, loosen it with a splash of reserved pasta water over low heat. That small adjustment restores its silky texture without diluting the cheese flavor.

Glossy barbecue pork crust, creamy cheese-coated macaroni, and a dark browned broccoli edge in close detail.
A close view shows the lacquered barbecue crust, creamy cheese coating, and browned broccoli edge.

Thick-Cut BBQ Pork Chops with Skillet Mac and Cheese and Roasted Broccoli

4 servings
65 minutes total

Ingredients

  • •  4 thick bone-in pork chops
  • •  2 tbsp neutral oil
  • •  2 tsp kosher salt
  • •  1 tsp freshly ground black pepper, all divided
  • •  1/2 cup ketchup
  • •  2 tbsp apple cider vinegar
  • •  2 tbsp packed brown sugar
  • •  1 tbsp molasses
  • •  1 tsp Worcestershire
  • •  1 tsp smoked paprika
  • •  1/4 tsp cayenne
  • •  1 1/2 lb broccoli florets
  • •  1 lemon
  • •  12 oz macaroni
  • •  3 tbsp butter
  • •  3 tbsp flour
  • •  2 1/2 cups milk
  • •  8 oz sharp cheddar
  • •  4 oz fontina

Method

  1. Heat oven and water

    Set a rack in the upper third, heat the oven to 450 F, and bring a large pot of well-salted water to a boil for the macaroni.

    Look for: The oven is fully preheated and the water boils vigorously.

  2. Season the chops

    Pat the pork chops very dry, then season all over with 1 1/2 tsp salt and the black pepper; leave them at room temperature while preparing the glaze.

    Look for: The chop surfaces are dry and evenly peppered, with no wet spots.

  3. Make smoky-sweet glaze

    Whisk the ketchup, vinegar, brown sugar, molasses, Worcestershire, smoked paprika, and cayenne in a small saucepan and simmer over medium-low heat until glossy and slightly thickened.

    Look for: A spoon leaves a brief trail through the glaze and the sugar is fully dissolved.

  4. Roast the broccoli

    Toss broccoli with 1 tbsp oil and the remaining 1/2 tsp salt on a rimmed sheet pan, spread it cut-side down without crowding, and roast until deeply browned at the edges and tender.

    Look for: The floret tips are dark brown in spots and a stem piece yields easily to a knife.

  5. Boil the macaroni

    Cook the macaroni until just shy of al dente according to the package timing, then drain it, reserving 1 cup of pasta water.

    Look for: The pasta has a firm center because it will finish in the cheese sauce.

  6. Brown the pork

    Heat the remaining 1 tbsp oil in a large cast-iron or heavy skillet over medium-high until shimmering. Sear the chops without moving them until deeply browned, then turn and brown the second side.

    Look for: Both sides have a dark golden-brown crust and the chops release cleanly from the skillet.

  7. Glaze and finish the pork

    Lower the heat to medium-low, brush the chops generously with glaze, turn once, and cook until the thickest part reaches 140 F; brush again, transfer to a plate, and rest 5 minutes.

    Look for: The glaze clings in a lacquered layer and the pork reaches 140 F before resting.

  8. Build the cheese sauce

    Wipe out the skillet, melt the butter over medium heat, and whisk in the flour for 1 minute. Gradually whisk in warm milk and cook until it coats a spoon, then remove from heat and stir in the sharp cheddar and fontina until smooth.

    Look for: The sauce is smooth, thick enough to coat a spoon, and has no floury taste.

  9. Finish skillet mac and cheese

    Fold the drained macaroni into the sauce over low heat, adding reserved pasta water a tablespoon at a time only if needed, until creamy and cohesive rather than loose or soupy.

    Look for: The sauce clings to each elbow and pools only lightly when the skillet is tipped.

  10. Brighten and serve

    Toss the hot roasted broccoli with lemon zest and lemon juice, then serve it beside the creamy mac and cheese and rested glazed pork chops with any remaining glaze.

    Look for: The broccoli smells bright and the pork juices run clear with a faint blush at the center.