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

A browned, smoky-glazed pork chop dinner pairs creamy two-cheese skillet macaroni with deeply roasted, lemony broccoli.

65 min

4 servings

Lacquered thick-cut pork chops are served with creamy two-cheese macaroni and deeply browned lemon roasted broccoli.

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

Equipment

Rimmed sheet pan · Large pot · Large cast-iron or heavy skillet · Small saucepan · Instant-read thermometer · Whisk

Control the glaze

Keep the glaze at medium-low heat once it touches the chops; its sugar can scorch over high heat.

Serve at once

Bring the skillet mac to the table promptly, while the sauce is glossy and the broccoli edges are still crisp.

Set up

01. Heat the oven to 450 F and put on pasta water before cooking so the components can overlap comfortably.

02. Dry and season the chops thoroughly; a dry surface is essential for the deep skillet crust.

03. Simmer the ketchup, vinegar, brown sugar, molasses, Worcestershire, paprika, and cayenne until the glaze is glossy enough to cling.

Roast and boil

04. Spread broccoli in one uncrowded layer with cut sides against the pan; leave it until the edges become deeply brown rather than merely tender.

05. Boil macaroni just short of al dente, reserving pasta water before draining so the sauce can be adjusted precisely.

Sear and rest pork

06. Sear without nudging the chops until they release easily, then brown the second side for a crust that stands up to the glaze.

07. Brush with glaze over gentler heat and pull at 140 F; rest five minutes before serving to keep the center juicy.

Make the mac

08. Cook the flour and butter briefly, then add warm milk gradually and melt in cheddar and fontina off heat for a smooth sauce.

09. Fold in macaroni over low heat; use reserved water sparingly so it stays creamy but never soupy.

Finish

10. Toss the broccoli with lemon zest and juice while hot, then plate it immediately with the rested pork and mac and cheese.