Vintage Oven-BBQ Pork Chops

If you are looking for a delicious, BBQ-y flavored pork chop that is easy on the cook, this recipe for  Vintage Oven BBQ Pork Chops is calling your name! After a quick browning on the stovetop then the rest of the cooking is handled with expertise by your oven! You get to relax, toss a salad, or even start that last load of laundry...

Simple ingredients come together to make a delicious dinner.

And here is a suggestion for a super easy oven dinner, place some potatoes in the oven to start baking before you begin browning the chops. Once the Vintage Oven BBQ Pork Chops are in the oven baking simply decide upon a vegetable or salad, and you have dinner covered. Sometimes we like to serve these pork chops with Easy Slow Cooker Mac and Cheese, in place of a baked potato because, seriously, who doesn't like mac and cheese with BBQ pork? 

Mild flavored pork chops pair deliciously with the impromptu BBQ sauce. 

Bone-in pork chops are one of our favorite cuts of meat. Personally, I never get tired of eating them, because they are so versatile. Pork is mild in flavor and adapts well to a wide variety of seasonings, as well as preparation methods. Pork is also a great source of B vitamins. No matter how you cook them. Plain or fancy, pork chops make a meal that the whole family will enjoy. We love the easy to make BBQ sauce in this recipe. The slices of lemon and onion add great flavor to the finished dish. So do stack them up on the chops. 

How it really works in my kitchen!

This recipe from Sunset Magazine originally called for a 9-inch baking pan. For as long as I have been cooking this recipe, four pork chops have never fit into a 9-inch pan! You do want an inch of room around each pork chop. If the chops are too close together, they will not bake properly. They will actually simmer in the sauce. I routinely use a 9X13 pan for baking these chops, and they always bake to perfection!  An oval two quart size casserole dish also works well, and is a bit more attractive for serving from. Meaning these make a great dinner to share with friends...

Some additional thoughts on this recipe:

Use a large onion, the middle works best, for the slices. You want to cover the whole chop. Why is that?

Because multiple smaller slices will add too much onion flavor. Use the rest of the onion for another purpose.  

Simply dice the leftover onion portion, and use it in another recipe. 

Ingredients needed for this recipe:

• pork chops
• olive oil, avocado oil, butter or bacon fat
• onion
• lemon
• garlic salt & pepper
• brown sugar, if desired our homemade recipe found here.
• catsup, if desired our homemade recipe found recipe here.
• Frank's Hot Sauce

You will also need the following:

• skillet
• measuring cups
• small mixing bowl
• kitchen spoon
• 9X13 baking dish or 2 qt. casserole dish

Now we are ready to begin.

Vintage Oven-BBQ Pork Chops
adapted from: The Sunset Casserole Cookbook (circa 1965)

UPDATED: 04.12.2025

325-degree oven

4 loin pork chops, cut about 1 inch thick
whole wheat flour
bacon fat or oil for browning
Garlic salt
Pepper
4 thin slices of lemon
4 slices onion 1/4 inch thick - you want to use a large onion to cover the entire chop, trust me
1/2 c brown sugar
3/4 c catsup 
a dash of Frank's Hot Sauce if desired (I recommend!)

Prepare four slices of onion, set aside. Wash and dry the lemon. Cut four thin slices, set aside.

Sprinkle the chops with whole wheat flour. 

Add the fat to the skillet and heat over medium high heat. When the skillet is hot, brown the pork chops, turn and brown the other side. Arrange the chops in the 9X13 pan or a casserole dish large enough to hold the chops without crowding.

Season with garlic salt and pepper.

Top each chop with a slice of onion, then a slice of lemon.

Combine remaining ingredients (brown sugar, catsup and Frank's Hot Sauce) in a small bowl, stirring well. Spoon evenly over the pork chops. 

Bake 1 hour or until tender, in your oven. 

Storage options for Vintage Oven-BBQ Pork Chops. Store covered in the refrigerator for up to three days. This recipe may be frozen, however, you may find a loss of texture when thawed. Thaw completely in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Vintage Ove-BBQ Pork Chops has been included below. 

You may also enjoy:

Tuna Noodle Casserole.

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Printable "copy and paste" version:

Vintage Oven-BBQ Pork Chops
adapted from: The Sunset Casserole Cookbook (circa 1965)

UPDATED: 04.12.2025

325-degree oven

4 loin pork chops, cut about 1 inch thick
whole wheat flour
bacon fat or oil for browning
Garlic salt
Pepper
4 thin slices of lemon
4 slices onion 1/4 inch thick - you want to use a large onion and cover the entire chop, trust me
1/2 c brown sugar
3/4 c catsup 
a dash of Frank's Hot Sauce if desired (I recommend!)

Prepare four slices of onion, set aside. Wash and dry the lemon. Cut four thin slices, set aside.

Sprinkle the chops with whole wheat flour. 

Add the fat to the skillet and heat over medium high heat. When the skillet is hot, brown the pork chops, turn and brown the other side. Arrange the chops in the 9X13 pan or a casserole dish large enough to hold the chops without crowding.

Season with garlic salt and pepper.

Top each chop with a slice of onion, then a slice of lemon.

Combine remaining ingredients (brown sugar, catsup and Frank's Hot Sauce) in a small bowl, stirring well. Spoon evenly over the pork chops. 

Bake 1 hour or until tender, in your oven. 

Storage options for Vintage Oven-BBQ Pork Chops. Store covered in the refrigerator for up to three days. This recipe may be frozen, however, you may find a loss of texture when thawed. Thaw completely in the refrigerator before reheating. 

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