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BBQ Baked Pork Chops with the BEST marinade you’ve ever tasted, ready in under 30 minutes!
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 lose your mind over these juicy baked pork chops. This recipe works for both bone-in and boneless pork chops.
BAKED PORK CHOPS
Helloooo EASY pork dinner!
Is there anything better than a good cut of pork smothered in a rich barbecue sauce? Especially when said sauce is packed with flavour. One of the best things about this recipe is the excess sauce which you can drizzle all over your sides, like our Creamy Mashed Potatoes or our Buttery Mashed Cauliflower.
SO MUCH SAUCE… but not just any sauce. This sauce:
- 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.
- Creates incredible flavours when mixed through the pork juices while baking, creating plenty of pan juices without marinating.
You will love that the ingredients are easy to find or already in your kitchen pantry!
HOW TO BAKE PORK CHOPS
With no brining or marinating needed, you’ll be licking your plates clean after devouring these baked pork chops.
First thing’s first: move the oven shelf to about 8-inches/20cm from the top heat element before preheating. This prepares you for broiling later. Then, you’re going to mix up your BBQ 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.
Slather two-thirds of the sauce over your chops, including the sides. This will leave you with plenty of marinade to baste with later. Bake for 15 minutes in your hot, preheated oven. Then flip your chops and baste with the remaining marinade. Broil/grill for just over 7 minutes to start the caramelisation process.
Flip once more, baste with those delicious pan juices and broil/grill for a couple more minutes until chops are cooked through and deliciously caramelised all over. This is an important step if you want golden baked pork chops.
SHOULD YOU COVER PORK WHEN BAKING?
There’s no need to cover them with this recipe, as your marinade acts as a barrier. That’s what makes baked pork chops so easy!
HOW LONG TO BAKE PORK CHOPS
All up, this baked pork chops recipe requires approximately 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 exercise caution.
HOW TO COOK 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 to keep those juices recirculating back into the meat while baking.
Flipping the chops a couple of times while baking also ensures the meat cooks evenly and retains 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
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Baked Pork Chops
Ingredients
MARINADE
- 3 tablespoons BBQ sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon olive oil
- 2 teaspoons brown sugar
- 2 teaspoons balsamic vinegar
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pinch cayenne pepper
PORK CHOPS
- 4 pork chops or cutlets, bone in or boneless
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 pinch salt to season
- 1 pinch pepper to season
Instructions
- 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.
Notes
- Baking pork chops for the first 15 minutes, then broiling for a further 10 minutes all together creates a crispy outer layer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Legit the BEST pork chops I’ve ever had!
Best pork chops I’ve ever cooked! My tendency is to cremate pork until dry and tough. I followed recipe exactly, which I seldom do, and chops were so flavorful and tender. Used supermarket chops about one inch thick. Had in the freezer so I took a reviewers advise about getting the excess water out first. Patted dry with paper towels then let air dry on a rack in the kitchen for a bit. Had all ingredients on hand so another plus. Sent recipe to daughter telling her she had to make this!Thanks Cafe Delights!
These were amazing!! The whole family loved them! Even though some of the sauce was watery, after the broiling step it thickened up nicely. We will be having this in our regular line up!
Had these tonight and loved them! Thank you for a lovely, easy to follow recipe 👌🏻
I plan to make these, but I am unsure if I should cook the first 15 minutes on the middle rack and then when I change to broil that is when I place them 8 inches from the broiler. How did you cook yours?
PLZ help, I cant cook worth a crap and I am trying to learn.. Could I sub the brown sugar for regular sugar?
Wow! these are really delicious. I did them on a sheet pan with delicata squash cut into half moons. My chops were pretty thin, so 7 mins on each side and 2 mins on a smaller tray in the under over lower broiler and they temped and came out prefecting. The squash took about 5 more minutes in the 425 degree oven without the chops. Will definitely be making again. Thanks for sharing a great recipe