63°C) when checked with an instant-read thermometer in the thickest part away from the bone.
Once the chops are done, remove the dish from the oven and let the pork rest for 5 minutes. Resting allows the juices to redistribute so the meat stays moist when you cut into it.
Serve the pork chops warm, spooning any pan juices over the top and offering extra barbecue sauce at the table.
Variations & Tips
For boneless chops: Use chops that are about 1-inch thick and start checking for doneness a bit earlier, around the 18–20 minute mark total, as they can dry out more quickly than bone-in.
For a smokier, more “barbecue pit” flavor, add 1/2 teaspoon liquid smoke to the barbecue sauce mixture and increase the smoked paprika. If you prefer a spicier profile, bump up the cayenne or stir a teaspoon of your favorite hot sauce into
