Oven Baked Barbecue Pork Chops
Try this Oven Baked Barbecue Pork Chops recipe, or contribute your own.
Try this Oven Baked Barbecue Pork Chops recipe, or contribute your own.
- Carbohydrate 15.2560000107254 g
- Cholesterol 117.3670257375 mg
- Fat 17.1762716299345 g
- Fiber 0.677500021635196 g
- Protein 35.529617435125 g
- Saturated Fat 5.33556736288742 g
- Serving Size 1 1 -5 (234g)
- Sodium 141.237176351866 mg
- Sugar 14.5784999890902 g
- Trans Fat 2.27905933239571 g
- Calories 368 calories
Step-by-step
- Preheat the oven to 350 F.
- Make sure that the meat is nice and clean prior to cooking.
- Drizzle 2 tbsp of olive oil all over the pork chops and rub the oil all over the pork chops.
- Season the meat, both sides, with the barbecue seasoning.
- Place the meat into an oiled baked dish or roaster pan, then top the pork chops off with chopped onions.
- Cover the bake dish, and bake for 25 minutes.
- Remove the pork chops from the oven, and uncover them.
- Pour the barbecue sauce all over the pork chops, and make sure all of the chops are nicely covered.
- Leave the pork chops uncovered, and place them back in the oven for an additional 15 minutes.
- Remove from the oven, and serve!
What happens when the barbecue sauce runs out before the meat goes into the pan? A simple mixture of tomato paste, apple cider vinegar, and brown sugar replicates standard bottled sauce at a two-to-one ratio without altering the final sweetness. Olive oil coats the protein efficiently, but neutral vegetable oils function identically when high heat tolerance is required at 350 degrees Fahrenheit.
Bone-in cuts demand careful attention during the initial twenty-five-minute covered bake phase to prevent drying. Trapped steam softens the chopped onions directly above the chops, creating natural moisture that compensates for leaner cuts of meat. Removing the lid at the halfway mark allows excess liquid to evaporate before the final fifteen-minute uncovered finish caramelizes the sugars.
Commercial rubs frequently contain hidden gluten or high sodium levels that alter dietary profiles unexpectedly. Substituting store-bought seasoning with smoked paprika, garlic powder, and ground mustard keeps the dish strictly compliant with gluten-free and dairy-free requirements while preserving the savory crust. Massaging these dry spices directly into the oiled surface ensures maximum adherence during baking.
Leftovers maintain optimal safety within a sealed container for three to four days when refrigerated promptly below 40 degrees Fahrenheit. Reheating requires low oven temperatures or gentle stovetop warming to prevent the proteins from tightening and losing moisture.
