Randy’s Oven Baked BBQ Pork Chops: A Taste of Summer, Indoors

There’s something undeniably primal about the sizzle and char of a barbecue. Growing up, the smell of charcoal and hickory smoke was the scent of pure joy, signaling backyard parties and lazy summer afternoons. But the reality of Wisconsin weather means that the grill often sits dormant, a silent testament to our unfulfilled outdoor cooking desires. It was on one such uncooperative, drizzly afternoon that Randy’s Oven Baked BBQ Pork Chops came to life. I was craving that smoky, sweet, tangy flavor profile, that irresistible pull of slow-cooked pork, and I refused to let a little precipitation dampen my spirits (or my dinner). This recipe is my answer to those moments, a triumphant declaration that delicious BBQ flavors can indeed find their way to our plates, regardless of the elements. It’s a dish born of necessity, but perfected through a deep love for the art of barbecue.

Recipe Overview

• Prep Time: Overnight (for marinating) + 15 minutes
• Cook Time: 2 hours 15 minutes – 2 hours 20 minutes
• Total Time: Overnight + ~2 hours 35 minutes
• Servings: 6
• Yield: 6 pork chops
• Dietary Type: Can be adapted to Dairy-Free; contains gluten and soy

Ingredients

This recipe truly shines when you select the right cut of pork. I’m a firm believer in the adage that “fat equals flavor,” and for pork chops, that means opting for rib chops with a healthy marbling of fat. This not only enhances the taste but also plays a crucial role in keeping the meat wonderfully moist during the longer, slower cooking process.

• 6 thick pork rib chops, about 1/2 to 3/4 inch thick
• 1 (12 ounce) bottle Lawry’s Mesquite Marinade
• 3/4 cup barbecue sauce (Sweet Baby Ray’s Original is a favorite, but feel free to use your preferred brand)
• 1/2 cup chili sauce
• 3 tablespoons soy sauce
• 1 tablespoon molasses
• 3 tablespoons light brown sugar
• 1-2 tablespoons Jack Daniel’s Whiskey (optional, but highly recommended for that extra depth of flavor)

Equipment Needed

• Large zip-top bag (for marinating)
• 4-sided baking pan large enough to hold the pork chops in a single layer (a 9×13 inch pan works well)
• Aluminum foil
• Medium saucepan
• Tongs

Instructions

This recipe is all about building layers of flavor, starting with a crucial marinating step that tenderizes and infuses the pork with delicious mesquite notes. The subsequent oven baking, followed by a rich, homemade BBQ glaze, ensures that every bite is a symphony of smoky sweetness and savory depth.

1. Marinate the Pork: Begin by placing the pork rib chops into a large zip-top bag. Pour the entire bottle of Lawry’s Mesquite Marinade over the chops, ensuring they are well-coated. Seal the bag, pressing out as much air as possible to create a vacuum seal. Allow the chops to marinate overnight in the refrigerator. This extended marination period is key to tenderizing the meat and allowing the mesquite flavor to penetrate deeply.
2. Preheat the Oven: The next day, preheat your oven to 325°F (160°C). This lower temperature is crucial for slow-cooking the pork, preventing it from drying out and ensuring maximum tenderness.
3. Prepare for Baking: Remove the marinated chops from the zip-top bag and drain off any excess marinade. It’s important not to rinse the chops, as some of the residual marinade will contribute to the flavor base. Select a 4-sided pan that is large enough to hold all six chops in a single layer. Coat the pan with cooking spray to prevent sticking. Arrange the pork chops in the prepared pan.
4. Initial Bake: Cover the pan tightly with aluminum foil. This steams the pork chops, helping them to become incredibly tender. Bake for 2 hours.
5. Prepare the BBQ Glaze: While the pork chops are in their initial bake, it’s time to create the luscious BBQ glaze. In a medium saucepan, combine the barbecue sauce, chili sauce, soy sauce, molasses, and light brown sugar. Stir these ingredients together thoroughly.
6. Simmer the Glaze: Place the saucepan over medium-high heat. Continue stirring often until the sauce just begins to boil. Once it reaches a boil, remove the saucepan from the heat and cover it until you’re ready to use it. This prevents the sauce from reducing too much at this stage.
7. Glaze and Finish Baking: After the initial 2-hour bake, carefully remove the aluminum foil from the pan. Drain off as much of the rendered fat from the pan as possible. This step is important to prevent the glaze from becoming greasy. Now, if you are using the optional Jack Daniel’s Whiskey, stir it into the prepared BBQ sauce. This adds a subtle complexity and warmth to the glaze.
8. Apply the Glaze: Using tongs, dip each pork chop into the warm BBQ sauce, ensuring it is thoroughly coated. Place the glazed chop back into the baking pan. Repeat this process for all six chops.
9. Final Bake for Glaze Setting: Return the uncovered pan to the oven. Bake for an additional 15-20 minutes, or until the glaze has set and developed a beautiful, sticky sheen. You’ll know it’s ready when the sauce is thick and adheres to the pork without running off.

Expert Tips & Tricks

• Choosing Your Chops: As mentioned, rib chops are ideal for their marbling. If rib chops aren’t available, thick-cut loin chops can also work, but watch them closely to prevent drying. Aim for chops that are at least 3/4 inch thick for best results.
• Marinade Time Flexibility: While overnight marinating is recommended for the deepest flavor, if you’re short on time, a minimum of 4 hours in the refrigerator will still yield good results. Just ensure the chops are fully submerged in the marinade.
• Fat Rendering: Don’t be alarmed by the amount of fat that renders off during the initial bake. Draining this fat is crucial for the glaze to adhere properly and for the final flavor profile to be balanced.
• Sauce Consistency: If your glaze seems a little too thick after simmering, you can add a tablespoon or two of water or even a splash more barbecue sauce to loosen it up before dipping the chops. Conversely, if it’s too thin, you can simmer it uncovered for a few more minutes (watching it closely) to reduce it slightly.
• Doneness Check: While the time is a good indicator, the true test for doneness of pork chops is an internal temperature of 145°F (63°C) for medium-rare, with a slight blush of pink, or up to 160°F (71°C) for well-done. However, the long, slow cooking in this recipe will ensure they are tender regardless of the exact temperature if cooked for the specified times.

Serving & Storage Suggestions

These Randy’s Oven Baked BBQ Pork Chops are a star on their own, but they pair beautifully with classic BBQ accompaniments. Imagine them served alongside creamy coleslaw, fluffy mashed potatoes, baked beans, or a simple, crisp green salad. For an extra touch, a sprinkle of fresh parsley or chives can add a vibrant pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a low oven (around 300°F/150°C) or in a skillet over low heat with a splash of water or extra BBQ sauce to keep them moist. Avoid microwaving, as this can easily toughen the pork.

Nutritional Information

Here’s an estimated nutritional breakdown for one serving of Randy’s Oven Baked BBQ Pork Chops. Please note that these values can vary based on the specific brands of ingredients used, particularly the barbecue sauce and marinade.

Nutrient	Amount per Serving	% Daily Value
Calories	450-550 kcal	23-28%
Total Fat	25-35 g	32-45%
Saturated Fat	8-12 g	40-60%
Cholesterol	100-120 mg	33-40%
Sodium	1200-1500 mg	52-65%
Total Carbohydrate	20-30 g	7-11%
Dietary Fiber	1-3 g	4-11%
Sugars	15-25 g	30-50%
Protein	30-40 g	60-80%

Variations & Substitutions

While this recipe is fantastic as is, there’s always room for culinary creativity!

• Spicy Kick: For those who enjoy a little heat, add a pinch of cayenne pepper or a teaspoon of hot sauce to the BBQ glaze mixture.
• Whiskey Alternatives: If whiskey isn’t your preference, a splash of bourbon would offer a similar caramel note, or you could omit it entirely for a non-alcoholic version.
• Different Cuts: While rib chops are preferred, bone-in pork loin chops can also be used. Adjust the initial baking time slightly if they are significantly thinner or thicker.
• Sweetness Adjustment: If you find your barbecue sauce or marinade to be particularly sweet, you might want to slightly reduce the amount of brown sugar and molasses in the glaze.

FAQs

Q: Why do I need to marinate the pork chops overnight?
A: The overnight marination allows the enzymes in the marinade to break down the muscle fibers, resulting in more tender and flavorful pork chops.

Q: Can I grill these pork chops instead of baking them?
A: This recipe is specifically designed for oven baking to achieve a specific texture and allow for the glaze to set properly. While you could adapt it for grilling, the cooking method and outcome would be different.

Q: What if I don’t have mesquite marinade?
A: Any good quality pork or BBQ marinade will work. A simple homemade marinade with Worcestershire sauce, garlic, onion powder, and a touch of liquid smoke could also be a good substitute.

Q: How do I know when the glaze has set?
A: The glaze will appear thick and glossy, clinging to the pork chops without appearing watery. It should have a slightly caramelized sheen.

Q: Can I make the BBQ glaze ahead of time?
A: Yes, you can prepare the BBQ glaze and store it in an airtight container in the refrigerator for up to 3 days. Gently warm it before using it to dip the chops.

Final Thoughts

There’s a certain satisfaction that comes from creating a deeply flavorful dish like Randy’s Oven Baked BBQ Pork Chops right in your own kitchen, especially when the weather outside suggests otherwise. This recipe is a testament to the fact that you don’t need a grill to enjoy the comforting, robust flavors of barbecue. It’s a dish that’s sure to become a favorite for busy weeknights or casual weekend meals. So go ahead, give it a try, and let the irresistible aroma fill your home. I’d love to hear your feedback and any wonderful pairings you discover!