This is one of those busy-night, five-ingredient wonders that still feels like a cozy Sunday dinner. You just toss raw boneless pork chops into a glass casserole dish, whisk together four simple pantry ingredients, and bake until everything is tender and saucy. It’s the kind of no-fuss, oven-baked comfort food my Midwestern family happily gathers around, and the rich, savory sauce has a way of making everyone ask for seconds.
These saucy boneless pork chops are wonderful over fluffy mashed potatoes, buttered egg noodles, or steamed rice to soak up every bit of the sauce. Add a simple green side—like roasted green beans, a tossed salad, or steamed broccoli—and maybe a slice of crusty bread or dinner roll. For a fuller spread, serve with corn on the cob or a fruit salad to balance the richness of the sauce.
5-Ingredient Oven Saucy Boneless Pork Chops
Servings: 4
Ingredients
4 raw boneless pork chops, about 1-inch thick (1 1/2 to 2 pounds total)
1 cup barbecue sauce (your favorite bottled brand)
1/2 cup low-sodium chicken broth
1/4 cup brown sugar, packed
1 cup mixed chopped colorful vegetables (such as red bell pepper, yellow bell pepper, and onion)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with cooking spray or a thin swipe of oil.
Lay the raw boneless pork chops in a single layer in the bottom of the glass casserole dish, leaving just a little space between each chop so the sauce can flow around them.
Scatter the mixed chopped colorful vegetables evenly around and on top of the pork chops in the dish. They don’t have to be perfect—just spread them out so every bite gets a little color and texture.
In a medium bowl, whisk together the barbecue sauce, chicken broth, and brown sugar until smooth and well combined. Taste and adjust sweetness by adding a bit more brown sugar if you like a sweeter sauce, or a splash more broth if you prefer it a little milder.
Pour the sauce mixture evenly over the pork chops and vegetables in the glass casserole dish, making sure each chop is coated and some sauce runs underneath them. Use a spoon to nudge the sauce around if needed.
Cover the casserole dish tightly with foil to keep the pork chops moist. Place the dish in the preheated oven and bake for 25 minutes.
After 25 minutes, carefully remove the foil (watch for hot steam) and return the uncovered dish to the oven. Continue baking for another 10 to 15 minutes, or until the pork chops are cooked through and the thickest part of a chop reaches 145°F (63°C) on an instant-read thermometer.
Once done, remove the casserole dish from the oven and let the pork chops rest in the hot sauce for about 5 minutes. This helps the juices settle so the meat stays tender.
Serve the pork chops hot, spooning plenty of the saucy vegetables over the top of each chop. Be sure to ladle some extra sauce over your side dishes so nothing goes to waste.
Variations & Tips
For picky eaters, you can keep the vegetables very small and mild—try finely chopped onion and yellow bell pepper so they blend into the sauce, or even use a frozen mixed veggie blend if that’s what you have on hand. If your family prefers a tangier sauce, choose a smoky or vinegar-forward barbecue sauce and cut the brown sugar back to 2 tablespoons. For a sweeter, kid-friendly version, use a honey or brown sugar barbecue sauce and keep the full 1/4 cup of brown sugar. You can also swap the chicken broth for apple juice to give the sauce a sweeter, apple-barbecue flavor that pairs nicely with pork. If you’d like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the barbecue mixture before pouring it over the pork chops. For extra color and nutrition, toss in sliced carrots or zucchini along with the peppers and onions. Food safety tips: Always start with fully thawed pork chops; baking from frozen can cause uneven cooking. Use a clean cutting board and knife for the pork, and wash your hands and surfaces well after handling raw meat. Make sure the internal temperature of the pork reaches at least 145°F (63°C), measured at the thickest part of the chop, and let it rest a few minutes before serving. Refrigerate leftovers within 2 hours in a shallow container and reheat to at least 165°F (74°C) before eating.
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