Barbecued Pork Chops (Oven)
Submitted by happyzhangbo
Barbecued pork chops in the oven sear bone-in chops, then finish in a quick orange juice and barbecue sauce pan glaze. A 30-minute weeknight dinner that delivers backyard flavor without firing up the grill.
YIELD
4 servingsPREP
6 minCOOK
20 minREADY
29 minBarbecued pork chops in the oven prove you don’t need a grill or hours of marinating to put real barbecue flavor on the table. The whole dinner comes together in one ovenproof skillet using a sear-then-bake method that locks in juice while building a quick pan sauce around the meat.
The move that lifts this above any plain sauced pork chop is the splash of orange juice deglazing the pan. It loosens all the browned fond from the sear, then reduces with the barbecue sauce into a glossy, slightly sweet glaze with bright citrus undertones. The juice also tenderizes the surface of the chops as they finish in the oven.
The two-stage cook is what keeps the chops juicy. A high-heat sear in the skillet builds the crust and color, then a short blast in a 400°F (200°C) oven brings the center up to a perfect 145°F (63°C) without drying anything out. Use bone-in chops as called for, they stay much juicier than boneless cuts.
Pro Tips
- Pat the pork chops dry with paper towels before seasoning. Wet meat steams in the pan instead of searing and you lose the golden crust.
- Use an instant-read thermometer to nail 145°F (63°C). USDA dropped the safe temp years ago, but most home cooks still overcook pork to 160°F (71°C) and end up with dry chops.
- Let the chops rest a full 5 minutes after pulling from the oven. Cutting too soon releases all the juices onto the plate.
- Choose a thick, sweet barbecue sauce (Kansas City style) for best results. Vinegary Carolina-style sauces will taste thin and harsh after baking.
Variations
- Swap orange juice for pineapple juice for a more tropical, sweeter glaze.
- Add a teaspoon of smoked paprika and a pinch of chipotle powder to the seasoning for a deeper smoky punch.
- Serve over rice or with grilled corn on the cob to soak up all that pan sauce.
Ingredients
Directions
Preheat oven to 400℉ (200℃) F. Sprinkle pork chops with salt and pepper.
Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Stir in onion and cook, cooking, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds.
Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes.
Serve the sauce over the pork chops.
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