Easy and delicious oven baked bbq pork chops. No browning needed! Simply place in pan, pour over the easy, 5-ingredient homemade sauce and bake for 1 hour. Enjoy these tangy, always juicy pork chops!
Pork chops are in regular rotation here, so I have a lot of pork chop recipes. These baked bbq pork chops might just take the prize for the one of the easiest recipes. Don’t let the easy preparation fool you though. These pork chops are saucy and delicious!
Ingredients and Substitutions
Pork Chops – you can use any pork chops for these – boneless, bone-in, thick or thinner. For thinner pork chops, you may need to reduce the baking time. Also, if your chops have a lot of fat on them, you may wish to trim a bit off before baking. Your call :)
Chili Sauce – I use Heinz™ brand Chili sauce. It is easily available at most grocery stores, usually found in/near the Ketchup. I highly recommend adding it to your grocery list if you don’t have it on hand. And 1 bottle will be enough to make this dish twice. Using bottled chili sauce not only makes this dish super easy, it’s a nice condiment to have around. Think of it as a spicy ketchup (it’s nice on eggs!). That said, if you can’t find it or just need to made due, I’ve included a Chili Sauce Substitute below.
Brown Sugar – use light or dark brown sugar here. Dark brown sugar will give a slightly richer flavour. You can probably cut the brown sugar back to about 1/3 cup, if you like.
Soy Sauce – you can use regular or low-sodium soy sauce or Tamari sauce.
Dry Mustard – this is the powdered mustard in the little yellow cans. If you don’t have dry mustard on hand, you can substitute 1 1/2 tsp of prepared yellow mustard.
Chili Sauce Substitute
1/2 cup tomato sauce
2 Tbsp light or dark brown sugar
1 1/2 Tbsp white or apple cider vinegar
1/8 tsp cayenne or 1/4-1/2 tsp Sriracha
Step 1: Simply place pork chops into oven-proof baking dish or skillet. Season with salt and pepper. Mix up the simple sauce.
Step 2: Pour sauce over pork chops and bake, uncovered, for about 1 hour.
- Chose a baking pan that doesn’t leave too much room between your pork chops. You can even butt the right up against each other as I have done here. This keeps the sauce nicely on top of the chops, and prevents the sauce from cooking dry on the bottom of the pan, where it may darken and introduce a bitter flavour.
- A cast iron skillet works nicely for these pork chops. Don’t worry about the tomato sauce in the cast iron. It won’t hurt it, though I don’t suggest letting your pan sit too long after dinner. Rinse it out and wipe dry at the very least, if you won’t be washing it until later.
- I especially like bone-in, fat-marbled pork chops for this dish, though it is also nice with boneless pork chops.
- I don’t think you can beat mashed potatoes with these pork chops, though rice is an option, too. Add a green vegetable and enjoy a lovely and easy pork chop dinner!
Get the Recipe: Easy Oven Baked BBQ Pork Chops
- 4-6 pork chops, boneless or bone-in, ideally 1/2-3/4 inch thick
- Salt and pepper
- 3/4 cup chili sauce, *see Note 1
- 1/4 cup water
- 1/2 cup brown sugar, light or dark, loosely filled
- 1 teaspoons soy sauce, low sodium recommended
- 1/2 teaspoon dry mustard, or 1 1/2 tsp prepared yellow mustard
- Freshly ground pepper
- Preheat oven to 350F. (regular bake setting/not fan assisted)
- Place pork chops in an oven-safe baking dish or skillet. Choose a dish that is not too big, but just nicely holds the pork chops without a lot of space between them. Season pork with salt and pepper.
- Make the sauce by stirring together the chili sauce, water, brown sugar, soy sauce, dry mustard and pepper. Pour over pork chops and bake, uncovered, for about 1 hour, for 3/4-1 inch thick pork chops or less, for thinner pork chops. If you like, you can pop under the broiler for a minute or two at the end of cooking, to caramelize the sauce a bit.
- Serve with mashed potatoes or rice.
Chili Sauce Substitute: 1/2 cup tomato sauce, 2 Tbsp light or dark brown sugar, 1 1/2 Tbsp white or apple cider vinegar, 1/8 tsp cayenne or 1/4-1/2 tsp Sriracha, Pinch allspice (optional)
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!