Oven-baked barbecue pork chops are a weeknight staple in many Midwestern homes, including mine. They take their cues from classic American barbecue—sweet, smoky, and a little tangy—but without the need to fire up a grill or smoker. Baking the chops in the oven keeps things straightforward and consistent, and with a good dry rub and the right cooking time, you can get juicy, flavorful pork with a glossy barbecue glaze. This is the kind of dish you make when you’re craving barbecue flavors but want something simple, reliable, and mostly hands-off.
These barbecue pork chops pair beautifully with classic comfort sides. Think creamy mashed potatoes or roasted baby potatoes to soak up the extra sauce, plus a bright, crunchy slaw—either classic coleslaw or a vinegar-based cabbage slaw—to cut through the richness. Cornbread or dinner rolls are great for sopping up the pan juices, and a simple green vegetable like sautéed green beans, roasted broccoli, or a mixed green salad balances the plate. If you want to lean into a more summery barbecue feel, add grilled or oven-roasted corn on the cob and a simple tomato-cucumber salad.
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Simple Oven-Baked Barbecue Pork Chops
Servings: 4 servings

Ingredients
4 bone-in pork chops, about 1-inch thick (6–8 oz each)
2 tablespoons olive oil (or other neutral cooking oil)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (or sweet paprika if you prefer)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, lightly packed
1/4 teaspoon cayenne pepper (optional, for mild heat)
3/4 cup barbecue sauce (store-bought or homemade), plus extra for serving
1 tablespoon apple cider vinegar (to brighten the sauce, optional)
1 teaspoon Dijon mustard (optional, for a little depth)
Nonstick cooking spray or a little extra oil for the baking dish