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Baked Barbecue Pork Chops Recipe

Baked Barbecue Pork Chops Recipe

“This is a recipe that my mom used to prepare when I was growing up. Our whole family loved it,” writes Bonnie Schiltz of Oakley, Kansas. “Now I enjoy preparing this same dish for my husband and our four children. They seem to enjoy it as much as I did when I was a kid.”
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:4 servings


  • 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 1/3 cup water
  • 1/4 cup ketchup
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon ground nutmeg
  • 1 bay leaf


  • 1. Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.
  • 2. Transfer to an 8-in. square baking dish coated with cooking spray. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and remaining salt; bring to a boil. Pour over pork.
  • 3. Cover and bake at 350° for 15-20 minutes or until a meat thermometer reads 160°. Discard bay leaf. Yield: 4 servings.

Nutritional Facts

1 each: 190 calories, 9g fat (3g saturated fat), 55mg cholesterol, 505mg sodium, 5g carbohydrate (2g sugars, trace fiber), 22g protein Diabetic Exchanges:3 lean meat, 1/2 fat

Reviews for Baked Barbecue Pork Chops

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Reviewed May. 7, 2014

"I liked the taste, but the sauce was too watery for me. Next time, I will add less water."

Reviewed Jan. 18, 2014

"Not very moist and ended having a more of a boiled meat texture"

Reviewed Oct. 17, 2013

"i love it it looks good and it must tast good"

Reviewed Mar. 19, 2013

"Sauce was watery, there was no barbeque taste at all. I followed the recipe exactly, except I didn't have any celery seed."

Reviewed Mar. 18, 2013

"These chops were great. Very tender and sauce had a good tangy bite. Used leftovers next day for pork chop sandwiches, just added a little onion to leftover sauce and heated it up and spread over buns. Took meat off bone and made a tasty sandwich. YUM!"

Reviewed Mar. 30, 2012

"My family loved this. I added a little brown sugar to the sauce. Delicious!"

Reviewed Jan. 24, 2012

"entirely too dry for me. should have taken the bone in chops instead. also would need to kick start the sauce with added seasoning . found flavor bland."

Reviewed Jan. 7, 2012

"very salty"

Reviewed Oct. 25, 2010


Reviewed May. 10, 2010

"These pork chops were delicious! They had a ton of flavor that was quite complex for such an easy recipe! Highly recommend!"

Reviewed May. 7, 2009

"Think I will try it too in a crock pot with bone-less chops. Sounds like a keeper. Thanks ! Spiff"

Reviewed May. 7, 2009

"That would be three votes for bone-in chops: me too! :) This recipe sounds delightful, and I think it would be very adaptable for crockpot cooking. Brown the chops, pour the sauce over, and cook on low for 6 hours, or until tender. I'm going to try it!"

Reviewed May. 7, 2009

"This recipe sounds wonderful but I, too, would use "bone-in" chops. My experience with other recipes that call for pork chops,is that the "bone-in" chops enhance the flavor.

From AZ"

Reviewed May. 7, 2009

"I don't think "bone-in" or "boneless" is important. I would use "bone-in" because they have more flavor."

Reviewed May. 7, 2009

"Note: the recipe calls for boneless pork chops and the picture shows a 'bone-in" chop.

Editors error?"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.