Baked BBQ Pork Chops
These easy oven baked BBQ pork chops are seasoned with a dry rub, pan seared, basted with barbecue sauce, and finished in the oven!
Servings 4 people
- 4 boneless thick-cut pork chops (about 8 ounces each and ¾-inch thick) (if using thin pork chops or bone-in chops, refer to the cooking chart below for specific baking times)
- Kosher salt and ground black pepper, to taste
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- ½ cup barbecue sauce (we like Stubbs Original sauce, but any store-bought or homemade sauce of your choice is fine)
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil (for easy cleanup). Set aside.
Pat pork chops dry.
In a small bowl, combine brown sugar, smoked paprika, chili powder, onion powder, and garlic powder. Rub the seasoning blend on both sides of the pork chops. Season both sides of the chops with kosher salt and black pepper, to taste.
Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the chops and brown on both sides, about 3-5 minutes per side.
Transfer the pork chops to the prepared baking sheet. Baste the tops and sides of the chops with about half of the barbecue sauce.
Bake uncovered, for about 9-14 minutes, or until the pork chops reach an internal temperature of 145°F. About halfway through the cooking time, baste with additional sauce and check the temperature of the meat. For a more charred, browned exterior, you can transfer the pork chops to the broiler for the final few minutes.
Here's a quick chart that should serve as a helpful general guide when baking your seared pork chops at 350°F (just remember, these are merely estimates and the meat thermometer is always your safest bet):
- If you have an oven-proof skillet (such as a large cast iron skillet), you can brown the chops in the pan and then transfer them directly to the oven -- no baking sheet required! You'll have fewer dishes to wash at the end.
- For best results and even cooking, allow the pork chops to come to room temperature for about 30 minutes before browning in the skillet.
- Brown the pork chops on the stovetop before baking them. This adds color and flavor to the meat, and it also seals in the juices for a more tender and juicy baked pork chop. If you choose not to sear the chops, you'll need to add about 5-8 minutes to the total baking time.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You're looking for an internal temperature of 140°F - 145°F.
- Let the meat rest for at least 5-10 minutes before serving. This will help to keep the pork chops nice and juicy!
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
If you skip the stovetop browning step and just bake your pork chops right away, you will need to add about 5-8 minutes of cooking time in the oven.
- Bone-in Thick Pork Chops: 11-16 minutes
- Bone-in Thin Pork Chops: 7-11 minutes
- Boneless Thick Pork Chops: 9-14 minutes
- Boneless Thin Pork Chops: 5-8 minutes
Serving: 1thick-cut (8 ounce) pork chop | Calories: 425kcal | Carbohydrates: 17g | Protein: 49g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 481mg | Potassium: 955mg | Fiber: 1g | Sugar: 14g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg