Baked “Barbecue” Pork Chops

As you can see by the photo, the finished chops were absolutely “swimming” in barbecue sauce – not necessarily in a good way. With the chops covered and baking in the oven; the juices from the meat and the condensation from the foil covering thinned the barbecue sauce. The sauce had more of a consistency of thin gravy rather than a nice, thick barbecue sauce. Everything had great flavor, was nice and tender BUT needed a thicker coating of barbecue on the finished chops. We added more sauce at the very end, after cutting the chops into bite-size pieces and this solved the problem nicely. You can elect to brush the chops at the end, or serve more barbecue sauce for “dipping” – whatever your particular preference might be.

These chops went well with fried potatoes. The great thing about searing the pork chops first is that there are little bits of nicely browned pork rendering in the skillet – so I fried my potatoes in the same skillet (less washing), which added yet another layer of flavor to the spuds.

Baked “Barbecue” Pork Chops
6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 teaspoons canola oil
1 Cup Favorite Barbecue  Sauce (preferably home-made but bottled okay
Additional Barbecue Sauce, warmed, to finish pork chops

Preheat oven to 350 degrees.

Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.

Spray a casserole dish or baking dish large enough to hold pork chops in a single layer with cooking spray. Transfer browned pork chops to prepared dish.

In a small saucepan, bring barbecue sauce to a nice rolling boil. Pour sauce over pork chops. Cover with foil and bake for 20 to 25 minutes or until meat thermometer reads 160 degrees.

Remove from oven, transfer to serving platter. Brush with additional barbecue sauce that has been warmed for a thicker coating of sauce or serve additional barbecue sauce on the side like a “dipping” sauce once your chops are cut.

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