Oven Baked Pork Chops with BBQ Sauce

Thick-cut pork chops with BBQ sauce given a bit of a lift with Worcestershire & Tabasco sauces and some spices then baked until tender.

This delicious recipe will go from your fridge to your table in around 30 minutes and pork chops aside, it uses store cupboard ingredients.

Oven Baked Pork Chops in Barbecue Sauce

I have a deep love for pork and pork chops are some of my favourite things to cook and eat.

I cook them with a really diverse set of flavours, everything from Chinese takeaway influenced sweet and sour pork chops, French Normandy pork chops and Filipino adobo pork chops.

When cooked properly pork chops are packed full of great flavour and are wonderfully juicy.

I use big fat (25mm or 1″) thick pork chops from the butchers, that are cut in the same way as a beef T-bone steak. This means that they have both the loin meat and a bit of fillet too.

They are browned up in a hot pan before being coated in some “pimped” up store-bought BBQ sauce.

All you have to do then is slam it in the oven for 15 minutes and allow it to rest.

Frequently Asked Questions

Can I use thinner pork chops?

You can, but I would not bake them in the oven because they will become tough.

Begin by browning them, then remove them from the pan and set them aside. Add the BBQ sauce, and cook it for a few minutes until it thickens and the spices have cooked out. Finally, return the pork, reduce the heat and cook until the pork is cooked through (5-6 minutes).

Can I use boneless pork chops?

Yes, if they are thick you can cook than as per my instructions, the cooking time will be on the early and of my suggested times.

If they are thinly cooked pork chops, follow my suggestions for the thinner pork chops in the question above.

What BBQ sauce should I use?

You should use your favourite BBQ sauce.

For what it’s worth my favourite brand is Sweet Baby Rays at the moment, but that changes often.

I find pork chops tough, do you have any hints?

Pork loin is naturally a “firmer” cut of meat than beef or chicken, however, it should not be dry or tough.

Most pork chop problems tend to come from overcooking them. That is often a function of the pitifully thin pork chops sold by supermarkets, those things need cooking for 4-6 minutes at most.

This recipe uses very thick pork chops and I use a meat thermometer to ensure they are accurately cooked.

Can I cook this in advance?

I would not reheat this dish, you will almost certainly end up with tough and dry pork.

Serving Suggestions

These thick-cut pork chops with BBQ sauce beg to be given the “meat and two veg” treatment. In these pictures, I have served them with my garlic green beans amandine and a simple baked herby Hasselback potato.

I reckon that spuds are a must with this and everything from some properly fried chip shop style chips to crushed roasted new potatoes would be fantastic.

If you don’t want potatoes the nutty flavour of celeriac mash is a great match with the sweet and lightly spiced BBQ sauce.

When it comes to greens, other options that work well are roasted tenderstem broccoli or my air fryer cooked garlic asparagus.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Oven.
• Large oven-proof shallow pan with a lid, mine is 35cm or 14″ in diameter.
• Kitchen tongs.
• Mixing bowl.
• Spoons for serving and stirring.
• A combination of a measuring jug, cups and spoons.
• Quick read mat thermometer.