Oven BBQ Pork Chops
These easy Oven BBQ Pork Chops are coated in a thick, sweet and zesty homemade molasses and mustard barbecue sauce for a flavorful dinner with just 10 minutes of prep!
Servings 4 people
- 4 pork chops (I used thick-cut boneless chops here, but you can use any variety -- see the cooking chart for specific baking times)
- 1 tablespoon vegetable oil
- ¼ cup yellow mustard
- ¼ cup ketchup
- 2 tablespoons molasses
- 2 tablespoons packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
Preheat oven to 350 degrees F. Pat pork chops dry and season with salt and pepper on both sides.
Heat oil in a large skillet over medium-high heat. Add chops and brown on both sides (about 3-5 minutes per side). Transfer the chops to a baking dish or, if using an ovenproof skillet, drain the fat off the skillet.
While the pork chops are browning, prepare the barbecue sauce. In a small bowl, whisk together the remaining ingredients. Pour over the pork.
Bake, uncovered, for about 20-25 minutes, or until the pork chops reach an internal temperature of 145 degrees F.
Here's a quick chart that should serve as a helpful general guide when baking your seared pork chops at 350 degrees F (just remember, these are merely estimates and the meat thermometer is always your safest bet):
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: 25-30 minutes
- Bone-in Thin Pork Chops: 15-20 minutes
- Boneless Thick Pork Chops: 20-25 minutes
- Boneless Thin Pork Chops: 10-15 minutes
- I like to brown the pork chops on the stovetop before baking them. This step is NOT necessary, so you can certainly skip it if you're in a rush. That said, it only requires a few extra minutes (during which I also have a chance to whisk together my sauce). The browning 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 a few minutes to the baking time.
- Dutch Oven BBQ Pork Chops: prepare these pork chops in a Dutch oven (or other oven-proof skillet) and you'll have one less dish to wash at the end.
- Use any pork chops that you prefer: thick-cut, thin, boneless or bone-in. See the chart above for suggesting cooking times based on the chops that you're using.
- Running short on time? Instead of making your own barbecue sauce, use a bottle of your favorite store-bought barbecue sauce to baste the pork chops before they go in the oven. You'll want a pretty thick bbq sauce (like Sweet Baby Ray's) so that it doesn't get watery and runny in the oven.
- Scale this recipe to feed a crowd! Prepare an extra batch of sauce for each large pan of chicken.
- Cooking just for two? Cut the sauce ingredients in half and just bake two pork chops.
Serving: 1thick-cut (8 ounce) pork chop with ¼ of the sauce | Calories: 542.5kcal | Carbohydrates: 24.5g | Protein: 47.2g | Fat: 28.7g | Saturated Fat: 9.1g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 13.8g | Cholesterol: 131.5mg | Sodium: 885.4mg | Potassium: 1143.8mg | Fiber: 0.9g | Sugar: 15.3g