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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!
Course Dinner
Cuisine American, Southern
Keyword Baked Pork Chops, barbecue pork chops, oven bbq pork chops
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 4 people
Calories 542.5kcal
Author Blair


  • 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):
  • 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
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.
  • 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