If you love a good BBQ dish with a creative spin, then these oven-roasted BBQ pork chops with cornbread crust are about to be your new favorite comfort food. This dish is Southern-inspired with a crispy, golden crust made from cornbread crumbs, locking in juicy pork chops seasoned with a smoky BBQ blend. The oven-roasting method helps keep the chops moist while giving you the kind of crunchy, caramelized edges you usually get from the grill. It's an ideal low-effort, high-reward dinner for busy weeknights or casual weekend meals. And while it leans Southern in flavor, it plays well with a variety of sides—from cucumber salad to even a twist of Korean flavor on the side.
Oven-Roasted BBQ Pork Chops with Cornbread Crust
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Oven-safe baking dish or sheet pan A rimmed sheet pan is ideal to catch any drips from the BBQ sauce and cornbread crust.
Wire Rack Placing the chops on a rack over the sheet pan allows air to circulate and keeps the bottom from getting soggy.
Mixing bowls You'll need a couple of bowls for seasoning and coating the chops.
Brush or spoon To apply the BBQ sauce.
Food processor or grater (optional) If your cornbread is too soft, pulse it in a processor to make finer crumbs.
For the Pork Chops
- 4 bone-in pork chops about 1-inch thick (you can also use boneless if preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper optional, for heat
- ½ cup BBQ sauce use your favorite store-bought or homemade variety
For the Cornbread Crust
- 1 cup cornbread crumbs from leftover cornbread, dried and crumbled
- 2 tablespoons melted butter
- ¼ teaspoon salt
- ½ teaspoon dried thyme optional, but adds a herby note
Optional Garnish
- Fresh parsley chopped
- A drizzle of warm BBQ sauce for serving
Preheat and Prep
Preheat your oven to 400°F (200°C). Line your baking sheet with foil or parchment for easy cleanup, and place a wire rack on top if using.
Season the Pork Chops
Pat the pork chops dry with paper towels—this helps them brown better. Rub them with olive oil, then sprinkle both sides with garlic powder, smoked paprika, onion powder, black pepper, salt, and cayenne pepper. Let them rest for a few minutes to soak in the flavors.
Apply BBQ Sauce
Using a spoon or brush, coat the pork chops on both sides with a generous layer of BBQ sauce. You want a thick coating—it’ll caramelize beautifully during roasting.
Make the Cornbread Crust
In a small bowl, mix the cornbread crumbs with melted butter, salt, and thyme. Press this mixture onto the top of each pork chop. It should stick nicely to the sauce.
Roast the Chops
Place the pork chops on the rack and roast in the oven for about 25–30 minutes, or until the internal temperature reaches 145°F (63°C). The cornbread crust should be golden and crisp, and the BBQ sauce bubbling.
Broil for Extra Crisp (Optional)
If you want a bit more browning on the crust, switch to broil for the last 2–3 minutes of cooking. Watch closely so it doesn’t burn.
Rest and Serve
Remove the chops from the oven and let them rest for 5 minutes before serving. Garnish with parsley and a drizzle of warm BBQ sauce if desired.
Pairings
These BBQ pork chops are rich and flavorful, which makes them a great main to pair with lighter, bright-tasting sides or dishes with complementary textures.
Best Pairings
- Cucumber Salad: The crunch and freshness of a vinegar-based cucumber salad balance out the sweetness and richness of the BBQ sauce and cornbread crust. A cucumber salad tossed with a little sesame oil and rice vinegar even nods to flavors from keto Asian recipes.
- Creamy Coleslaw: Another classic, this adds coolness and crunch that cuts through the smoky pork.
- Roasted Brussels Sprouts or Broccolini: Keep it simple with olive oil and garlic, or toss with a little gochujang for a sweet-spicy Korean twist.
- Korean-Style Sides: Speaking of gochujang—try a side of quick Korean cucumber pickles or even a spoonful of beef bulgogi on the side if you’re mixing meats. It might sound unconventional, but the sweet and savory notes of a bulgogi beef or Korean ground beef dish go surprisingly well with BBQ pork. Think of it as a surf-and-turf of the grill world.
- Cauliflower Mash or Keto Mac & Cheese: For a low carb dinner recipe option, replace traditional sides with something that fits keto Asian recipes. These options keep your meal hearty but reduce the carbs.
FAQs
1. Can I use boneless pork chops instead of bone-in?
Yes, boneless chops work just fine. Just keep an eye on the cooking time, as they tend to cook a bit faster and can dry out more easily. Look for thicker cuts to help retain moisture.
2. What kind of BBQ sauce works best?
Use a thick, smoky BBQ sauce that holds up well under heat. A Kansas City-style sauce is a great go-to. You can even experiment with sauces that have a hint of sweetness like maple or a kick of spice with chipotle.
3. What’s the best substitute if I don’t have cornbread crumbs?
You can use crushed cornflakes, panko, or crushed tortilla chips mixed with a touch of cornmeal. If you like a slightly sweet crust, crushed honey graham crackers with a dash of salt can surprisingly work too.
4. How do I keep the pork chops from drying out?
Don’t overcook them. Use a meat thermometer and pull the chops out at 145°F. Letting them rest for 5 minutes after baking helps redistribute the juices.
5. Can this recipe be adapted into a keto or low-carb version?
Yes! Swap the cornbread crust for a mix of crushed pork rinds and almond flour. Choose a low-sugar BBQ sauce, and pair with low-carb sides like roasted veggies or a cucumber salad. This makes it one of those flexible low carb dinner recipes that still brings a lot of flavor.
