Baked Pork Chops with the BEST bbq pork chop marinade ready in half an hour!
Using pantry staples and minimal ingredients, our Oven Baked Pork Chops come to you loaded with flavour. If you love our Sticky Bbq Ribs recipe, you will crave these pork chops for dinner any night of the week. Perfect with bone in or boneless chops.
BAKED PORK CHOPS
Hello EASY pork dinner!
While there’s nothing easier than throwing pork into your oven, there’s nothing better than baking your meat smothered in sauce. Especially when it’s a sauce packed with flavour — and so much of it you get to drizzle it all over your sides. (Think creamy mashed potatoes or buttery mashed cauliflower.)
SO MUCH SAUCE… but not just any sauce. THIS pork chop marinade does a few things:
- Coats pork chops to keep them tender and juicy on the inside. This way, there’s no need to cover them with foil while baking.
- Chars the edges giving you golden and crispy chops.
- There’s no need to marinate them! The sauce alone creates incredible flavours when mixed through the pork juices while baking, creating plenty of pan juices without marinating.
PLUS, you will love that the ingredients are either easy to find OR already in your kitchen pantry!
HOW TO COOK PORK CHOPS IN THE OVEN
With no brining or marinating needed, you’ll be thanking me later while licking your plates clean after eating these baked pork chops.
First thing to do is to move oven shelf to about 8-inches/20cm from the top heat element before preheating. This gets you ready for broiling later. Then, you’re going to mix up your bbq sauce marinade. We use Masterfoods Bbq sauce, but you can use Hunt’s Original or Sweet Baby Ray’s.
Season your chops with seasoning salt, cracked black pepper, garlic powder, onion powder and paprika. If you don’t have any of those, substitute with regular salt or sea salt and regular pepper.
Seasoning pork chops first creates the first layer of flavour.
Slather some of the sauce ALL OVER your chops, including the sides. Use only two-thirds of the sauce to give you plenty to baste with later. Bake for 15 minutes in your hot, preheated oven. Then flip your chops; baste with the remaining marinade and broil/grill for just over 7 minutes to start the caramelization process.
Flip once more, baste with those delicious pan juices and broil (or grill) for a couple more minutes until chops are cooked through and deliciously caramelised all over. This is important step if you want golden baked pork chops. The other alternative (no broiler or grill) will give you no colour or crispy edges.
SHOULD YOU COVER PORK WHEN BAKING?
There’s no need to cover them with this recipe, as your marinade acts as the cover! Baked pork chops are super easy like this.
HOW LONG DOES IT TAKE TO COOK CHOPS IN THE OVEN?
All up, this baked pork chops recipe will take about 25 minutes of cooking time depending on your oven. Check them occasionally when they are under the broiler to ensure they don’t burn. I do know some ovens run hot, so please, be careful and use your discernment.
HOW DO YOU BAKE PORK CHOPS WITHOUT DRYING THEM OUT?
The sauce alone ensures juicy, tender chops. Baking pork chops for the first 15 minutes, then broiling for a further 10 minutes all together creates a crispy outer layer which helps keep those juices recirculating back into the meat while baking. Flipping the chops a couple of times while baking also gets those flavours baking evenly, retaining the juices while preventing the edges from burning.
MORE PORK CHOP RECIPES
Easy Honey Garlic Pork Chops
Pork Chops With Creamy Mushroom Sauce
Creamed Spinach Stuffed Pork Chops
Baked Pork Chops
- 3 tablespoons Bbq sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon olive oil
- 2 teaspoons packed brown sugar
- 2 teaspoons balsamic vinegar
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pinch cayenne pepper)
- 4 pork chops or cutlets, around 7-8oz or 200-250g each (bone in or boneless)
- 1/2 teaspoon each garlic powder, onion powder and paprika
- Seasoning salt and cracked black pepper, to season
- Move oven shelf is about 8-inches/20cm from the top heat element. Preheat oven to 430°F (220°C) for standard oven, or 390°F (200°C) for fan forced/convection.
- Lightly grease a baking sheet/tray with oil. Line with foil or parchment paper, set aside.
- Combine together Bbq sauce, soy sauce, olive oil, brown sugar, balsamic vinegar, Worcestershire Sauce, minced garlic, salt and cayenne pepper in a bowl, Mix well, set aside.
- Rub pork chops with salt, pepper, garlic powder, onion powder and paprika. Arrange chops onto prepared baking sheet.
- Take two-thirds of the marinade to slather each chop generously all over. Reserve the rest for basting later.
- Bake for 15 minutes. Remove from oven. Flip pork over and baste each chop with the reserved marinade, brushing all over to evenly coat (or spread using the back of a spoon).
- Change oven setting to broil (grill) on medium-high heat setting. Broil until edges are caramelized, about 7-10 minutes (please make sure oven shelf is about 8-inches/20cm from the top heat element).
- Remove from oven. Flip once more and baste all over with the pan juices. Return to broiler for a further 1-3 minutes until nice and golden.
- To serve, brush all pan juices back onto the pork. Season with a little extra cracked black pepper and garnish with parsley or fresh herbs of choice.
Had these tonight and loved them! Thank you for a lovely, easy to follow recipe 👌🏻
Deeeeelsih! I love bone-in pork chops and usually prepare them with rosemary/lemon/honey/mustard but was craving something more bbq tonight. I made them in my cast iron skillet, then followed the recipe exactly. Juicy, tender and the sauce was so good! My chops were previously frozen and thick, like 1.5″-2″ thick so keep that in mind for cook time. I cooked them 15m then flipped as directed, 7 minutes under broil was enough time to caramelize, flipped again and broiled another 3 minutes. Perfect! Served with a salad with cool & creamy avocado dressing and crusty homemade sourdough. Thank you!
Kay Cee says
I’ve cooked many of your recipes with success but this one didn’t work out for me. The pork was so watery (despite being dried off well before seasoning). The sauce ran off and never stuck to the chops. I ended up overcooking them to try to get the sauce to thicken up. Not sure what I did wrong, but this was a miss for me.
Hi Kay Cee. Were they previously frozen or fresh? Sometimes water gets retained in the meat after freezing and it needs to be thawed out really well. Other than that, I’m not sure what could have happened? Some meats are injected with water as we have found trying various meats from butchers to supermarkets. I find supermarket meat releases a lot more liquid when compared to a butcher. I’m sorry I couldn’t be more help! It’s hard to say when I’m not in the kitchen with you. I do hope you try them again!
Jansen Horgyle says
I like the flavor profile of this recipe but it could be worded slightly different. First when you are adding oil and balsamic, it is important that it gets emulsified. After adding the ingredients I whisk it really well until the oil and vinegar really make a cohesive sauce. I also add a dash of Cider vinegar because I really enjoy that with pork.
Brian Kellogg says
I made this and it was fantastic. I’m not a great cook but I want to make that sauce and use it to make boneless skinless chicken thighs. Any thoughts on time and temp for that?
delicious! i broiled it on high for 5 minutes and it was just enough… 10/10 would make again 🙂
These chops look simply amazing! Can’t wait ti make these! Thank you for such a delicious looking recipe! 🙂
Leah Joyeleen Russell says
Can your Pork chops be cooked in a air fryer?
Soooooooo good and simple. So proud to serve a yummy meal. And I had everything for the marinade and seasoning which kinda surprised me. House still smells good on a mid April snowy cold day. Thank you.