bowl, stir together the barbecue sauce, apple cider vinegar, and Dijon mustard (if using). The vinegar brightens the sweetness of the sauce, while the mustard adds a subtle savory note.
Arrange the seasoned pork chops in the prepared baking dish. Spoon or brush about half of the barbecue sauce mixture over the tops of the chops, coating them evenly but reserving enough sauce for glazing later.
Cover the baking dish tightly with foil. Bake in the preheated oven for 15 minutes. Covering the dish at this stage helps the chops cook gently and stay moist.
After 15 minutes, remove the foil and baste the chops with some of the remaining barbecue sauce. Return the uncovered dish to the oven.
Continue baking for another 10–15 minutes, basting once more with sauce halfway through, until the pork chops reach an internal temperature of 145°F (
