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bone-in pork chops with a sticky reddish-brown barbecue glaze and browned edges on a plain plate
Andre Lewis

Oven BBQ Pork Chops

A homemade tomato-molasses sauce turns sticky in the last part of the bake, after the bone-in chops have had time to heat through without a wet coating. Reserve a clean portion for the table before you start brushing. The sauce should sit in thin layers so the pork can still brown around its edges. Keep an eye on the meat's temperature as well as the color. A chop that is already ready doesn't need another ten minutes just to make its barbecue glaze look darker.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 1 inch thick, about 2 lbs total
  • 1 tsp neutral oil
  • 3/4 tsp fine salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 cup ketchup
  • 1 tbsp unsulfured molasses
  • 1 tbsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • 2 tbsp water

Method
 

  1. Heat the oven to 425°F. Pat chops dry, rub with oil, salt, paprika and pepper and arrange on a rack over a rimmed baking sheet. Bake for 12 minutes.
  2. Meanwhile, simmer ketchup, molasses, vinegar, mustard, Worcestershire, garlic powder and water in a small saucepan for 4 to 5 minutes. Reserve half in a clean serving bowl.
  3. Brush chops with a thin layer of the remaining cooking sauce and bake for 5 minutes. Brush once more and bake for 3 to 8 minutes until the thickest meat reaches at least 145°F.
  4. Discard cooking sauce and brush residue that contacted underdone pork. Rest the chops for at least 3 minutes.
  5. Serve with the reserved clean barbecue sauce spooned lightly over the meat.