Oven-Baked BBQ Pork Chops
These BBQ pork chops bake with a smoky dry rub first and get their barbecue sauce only for the last few minutes. Sugary sauce burns if it goes on at the start, so waiting gives you a sticky, glossy glaze over meat that is still juicy. The 5-minute homemade sauce is tangier than most bottled versions, but either works.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 22 mins
- Rest
- 5 mins
- Total Time
- 37 mins
- Servings
- 4 servings
How do you make Oven-Baked BBQ Pork Chops?
Rub 4 boneless pork chops, 2.5 cm (1 inch) thick, with oil, smoked paprika, garlic, onion powder, salt and pepper. Bake at 200°C (400°F) for 10 minutes, brush with barbecue sauce and bake 5-10 minutes more, brushing again, until the centre reaches 71°C (160°F). Broil for 1-2 minutes to caramelize the sauce, then rest for 5 minutes.
- Total time
- 37 mins
- Calories
- 395 per serving
- Protein
- 38 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Pork chops
BBQ sauce
Equipment
Rimmed baking sheet · Foil · Small saucepan · Pastry brush · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre.
Make the BBQ sauce
Stir all the sauce ingredients together in a small saucepan and simmer over medium-low heat for 3-5 minutes, stirring, until slightly thickened.
Season the chops
Pat the pork chops dry and rub them with the oil.
Bake
Bake for 10 minutes.
Caramelize the sauce
Switch the oven to broil (the top grill element) and broil the chops for 1-2 minutes, watching closely, until the sauce bubbles and darkens at the edges.
Rest and serve
Rest the chops on the sheet for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect oven-baked bbq pork chops.
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre. Line a rimmed baking sheet with foil, since the sauce sticks and darkens on bare metal.
Make the BBQ sauce
Stir all the sauce ingredients together in a small saucepan and simmer over medium-low heat for 3-5 minutes, stirring, until slightly thickened. Pour a third of it into a small bowl for serving and keep the rest for brushing.
Season the chops
Pat the pork chops dry and rub them with the oil. Mix the smoked paprika, garlic powder, onion powder, salt and pepper and sprinkle it over both sides. Place the chops on the lined sheet with space between them.
Bake
Bake for 10 minutes. Brush the tops and sides generously with the sauce and bake for 5 minutes. Brush again and check with an instant-read thermometer. If the thickest part is under 71°C (160°F), bake for up to 5 minutes more, checking every 2 minutes.
Caramelize the sauce
Switch the oven to broil (the top grill element) and broil the chops for 1-2 minutes, watching closely, until the sauce bubbles and darkens at the edges. Take them out before it blackens.
Rest and serve
Rest the chops on the sheet for 5 minutes. Serve with the reserved sauce on the side.
Recipe Tips
- Keep the brushing sauce separate from the serving sauce. The brush touches partly cooked pork, so whatever is left in the brushing bowl should be discarded.
- Short on time? Use 3/4 cup (180 ml) of your favourite bottled barbecue sauce instead of making it.
- Bone-in chops of the same thickness need 20-25 minutes in total; brush on the sauce for the last 10 minutes.
Variations
- Grilled BBQ pork chops: grill the seasoned chops over medium direct heat for 4-5 minutes per side, brushing with sauce for the last 2-3 minutes on each side.
- Honey chipotle sauce: replace the brown sugar with honey and add 1 finely chopped chipotle pepper in adobo.
- Sheet-pan dinner: roast corn cobs and potato wedges at 200°C (400°F) for 15 minutes before adding the chops to the same sheet.
Nutrition (per serving)
| Calories | 395 |
|---|---|
| Protein | 38 g |
| Carbs | 17 g |
| Fat | 19 g |
| Saturated fat | 5.5 g |
| Fibre | 0.5 g |
| Sugar | 14 g |
| Sodium | 770 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chops within 2 hours in an airtight container for up to 4 days. The serving sauce keeps for 2 weeks in a sealed jar.
- Freezer
- Freeze cooked chops for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 160°C (325°F) for 10-15 minutes, or in a covered pan over medium-low heat, until hot to 74°C (165°F).
Oven-Baked BBQ Pork Chops FAQs
How long do you bake BBQ pork chops at 200°C (400°F)?
Boneless BBQ pork chops 2.5 cm (1 inch) thick take 15-20 minutes at 200°C (400°F), and bone-in chops take 20-25 minutes. Brush on the sauce for the last 8-10 minutes and cook until the thickest part reaches 71°C (160°F).
When should you put barbecue sauce on pork chops?
Add barbecue sauce in the last 8-10 minutes of cooking. The sugar in the sauce burns if it cooks for the full time, leaving a bitter, blackened crust before the pork is done.
Can I use store-bought barbecue sauce?
Yes. Use about 3/4 cup (180 ml) of any bottled barbecue sauce. Set some aside for serving before you start brushing it on the chops.
How do you keep BBQ pork chops from drying out?
Use chops at least 2.5 cm (1 inch) thick, take them out as soon as they read 71°C (160°F), keep the broiling short and rest them for 5 minutes before cutting.
Are these BBQ pork chops gluten-free?
Not always. Some Worcestershire sauces contain malt vinegar made from barley. Use a Worcestershire sauce and ketchup labelled gluten-free and the rest of the recipe is naturally gluten-free.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
