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
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
- ¼ teaspoon salt
- ⅛ teaspoon pinch cayenne pepper
PORK CHOPS
- 4 pork chops or cutlets, bone in or boneless
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ 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.
Kimberly Taylor says
I followed this recipe word for word
I don’t usually do this. I must say I will be using this for every pork chop in my future. My husband and I devoured it. Absolutely scrumptious! Thank you.
Claudia says
This recipe is out-of-this-world amazing! I followed the BBQ sauce recipe exactly and then baked the chops in a cast iron skillet. My husband and I stood at the stove, dipping bites of pork chop into the caramelized sauce in the pan. Heaven … simple heaven.
The BBQ sauce would taste amazing on chicken, too.
Kate says
Missing the Worcestershire sauce but all in all I’ve made this recipe before and it is delicious a crowd pleaser and a family pleaser definitely love it thanks so much for sharing it.
Anna says
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.
Karina says
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.
teachermrw says
Jansen is correct: The olive oil and the balsamic vinegar need to be emulsified. I used a whisk to do this. That helps.
teachermrw says
Whipping the ingredients together with a whisk helps. Also, broiling the chops as instructed is key as well.
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?
Anita says
delicious! i broiled it on high for 5 minutes and it was just enough… 10/10 would make again 🙂
Kathy says
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?
Tammy says
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.