BBQ Baked Boneless Pork Chops are super simple but full of flavor. Dinner doesn’t have to be complicated and fussy to be delicious.
Hello again Fantabulosity readers. It’s Meg from Meg’s Everyday Indulgence again! I’m so pumped to share these BBQ Baked Boneless Pork Chops with you today.
I have a feeling a lot of you out there are always on the hunt for simple yet delicious dinners that you can get on the table in a flash. You know, the ones that don’t require a mountain of ingredients you don’t have. (Or at least the recipes that require little prep like this Coca-Cola BBQ Pulled Pork or bbq pork steak recipes.)
BBQ Baked Boneless Pork Chops
You’ll find that these baked pork chops use staple ingredients, and I’m betting you already have all or most of these on hand.
- Pork Chops
- Barbecue Sauce
- Basic Spices (to create a delicious, flavorful rub)
Since the pork chops are thinly cut and boneless, they cook very quickly, making them perfect for nights when you don’t have much time to get dinner on the table.
A SIMPLE RUB MAKES ALL THE DIFFERENCE
Before the boneless pork chops go into the oven to bake, a simple rub is sprinkled all over both sides.
All the ingredients in the rub are pretty basic pantry staples. This includes salt, pepper, garlic powder, onion powder, chili powder, and paprika.
Almost all of the spices are used in equal amounts (excluding the salt and pepper) so it’s super simple to mix up and makes a big impact on the flavor.
There’s a Secret to REALLY Good Pork Chops Recipe…
This boneless pork chop recipe has a little secret that adds so much flavor to this cut of pork.
By cutting an onion into thick rings and layering along the bottom of your baking dish. This bonus, everyday ingredient, adds flavor in lots of ways to the chops.
How to Cook Baked Pork Chops
First, as the chops sit on the onion slices and bake away, the onion flavor is imparted upon them. But no fear, it’s not a crazy oniony taste that will cause your kids to revolt but a nice, subtle flavor boost.
The second plus is that once the chops are done cooking, the onions have softened and become seasoned with the rub, barbecue sauce and pork juices, which makes for a great topping to your chops.
TIP: You could easily double or triple the amounts and keep the extra in an airtight container to have it ready for next time.
LET’S TALK BARBECUE SAUCE
Now the great debate may be on. What kind of barbecue sauce do you like? Hot, sweet, smoky, all of the above?! I’m a sweet, Kansas City style barbecue sauce girl all the way. My husband grew up in KC and I grew up just a few hours away so it’s in our DNA to like the sweet saucy stuff.
You obviously can use whatever kind of barbecue sauce you like best and they will all pair well with the rub.
Easy Weeknight Dinner Meal
I chose to use somewhat thinly cut chops to keep this a quick cooking meal. I’m always on the lookout for quick, healthy and homemade dinner options for nights when we have dance, Cub Scouts or conferences so it’s nice to have another option to add to the arsenal.
More Pork Chop recipes you’ll love:
Sweet & Smokey Grilled Pork Chops
Pork Steak Recipes:
BBQ Baked Boneless Pork Chops
- 1 large yellow onion, sliced into 1/4-inch rings
- 1 Tbsp. olive oil
- 4 1/4-inch thick boneless pork chops
- 1/2 cup barbecue sauce
For the BBQ Rub:
- 1 1/2 Tbsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- Preheat oven to 400 degrees F. Layer onions in a large cast iron skillet or 9×9 baking dish. Drizzle with olive oil. Set aside.
- In a small bowl, combine the kosher salt, garlic powder, onion powder, chili powder, paprika and pepper.
- Sprinkle both sides of the pork chops with the bbq rub. Place the seasoned chops on top of the onions. Bake for 15 minutes.
- Remove from the oven and brush both sides of the chops generously with barbecue sauce. Bake another 5 minutes. Remove from oven and let rest for 3 minutes before slicing. Top with onions when serving.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
So tell me? Do you have a favorite way of cooking pork chops?
It’s always nice to have a change from the standard chicken and beef recipes, and pork tends to be more affordable around our parts too!
These are so easy and delicious, my whole family loved these perfect pork chops!
Yaaay!!! We all love them too. Thank you!
BBQ and pork chops go hand and hand this recipe is absolutely perfect.
Yumm!!!! Right!? I think they do too! Thank you!
Andie Thueson says
I don’t why, but I always forget about Pork! These look so amazing, pinning for later!
Mmmm! I love pork recipes too. Pork chops seem more affordable that other meat choices sometimes too!
This recipe was so good! I loved the grilled onions with these pork chops!
Yay!!! Thank you so much for dropping a note about the pork chops! XO
Becky Hardin says
These pork chops are going on my must make list!!! They look so delicious!
This was delicious!! I added about a teaspoon of brown sugar and cooked for 20 minutes then basted with bbq sauce for another 10 minutes because frankly undercooked pork makes me nervous. This came out perfect and the hubby said this is really good twice. It’s a keeper.
Yay! Thank you for letting us know Tracey! I’m so glad that you liked them!
Barbara Pfeiffer says
Can I use bone in chops and chops not so thick? Looks great!
Hi Barbara! I’m sure you can, it may just reduce the cook-time a little? So I’d watch it and check the internal temp!
Linda Johnson says
I followed the receipe and liquid that was left after cooking I added corn starch and water cooked the sauce with half & half was delicious…
Oh wow!!! Making the liquid in to gravy sounds delicious! Thank you so much for sharing.
Okay, that turned out fantastic. I used my own spice rub mixture and a binder of yellow mustard with Franks Red Hot. I let the pork sit with the dry rub in the fridge for 6 hours. Baking times and temperature were spot on! I added white wine to the skillet to deglaze after removing the chops and onions. Then I reduced and added a bit of heavy cream. Made a nice gravy. The chops were juicy and prefect! Thank you for the recipe!
Hi Matt! Oh wow… this sounds absolutely amazing, and I’m so glad that you shared this, and love hearing that the time and temperature was perfect too. Thank you for sharing!
G. Reed says
Followed the recipe. When it came time to slice, the chops were not cooked all the way through. Had to keep putting it back in the oven five minutes at a time. Decided to slice everything and brown the sliced pork in a skillet til I could see that it was cooked through. Was really disappointed. Other recipes say to brown the chops in a skillet before baking. I should’ve done that here.
Hi there. Sorry you were disappointed. I wonder if the pork chops could have been thicker than ours. Or perhaps the oven temps were different. There can be some variables here, especially when others have had success. But yes, cooking pork until an internal temperature of 145° is definitely recommended since so many things can factor in.
Do you cover them while baking?
Hi Sharyll. You shouldn’t need to cover them unless they’re sitting really close to the top of the oven or you notice the chops starting to burn.
Dreama McPeak Nunnally says
Way too much salt, had to add more bbq sauce to help offset it. And I only used 1 Tbsp not 1 1/2 Tbsp. Maybe a typo? Otherwise, super easy and tender. It’s a keeper, will just use 1/2 tsp next time.