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: m ove 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 impor tant 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
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IngredientsUSMetric1x2x3x
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
- ▢ 1/4 teaspoon salt
- ▢ 1/8 teaspoon pinch cayenne pepper
PORK CHOPS
- ▢ 4 pork chops or cutlets, bone in or boneless
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- ▢ 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
- 1/4 teaspoon salt
- 1/8 teaspoon pinch cayenne pepper
PORK CHOPS
- 4 pork chops or cutlets, bone in or boneless
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 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.
Nutrition
Thank You! https://cafedelites.com/bbq-baked-pork-chops/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
