Prepare the pork chops:

Cup of Yum
1. Use a fork to poke holes in the top and bottom of each pork chop. This will help to tenderize the pork chop and allow the bbq sauce to flavor all of the pork.
2. Place the pork chops in a bowl. Pour the bbq sauce over the pork chops. Turn the chops to ensure the bbq sauce completely covers, even the sides of the pork chops.
3. Cover the bowl with a lid or plastic wrap and refrigerate for 4-10 hours.

Oven Baked BBQ Pork Chops:

1. Preheat the oven to 400ºF. Spray a 9×13” baking pan with cooking spray. Place the marinated pork chops in the baking pan.
2. Bake the pork chops for 15-20 minutes or until the internal temperature tests 145ºF (test with a meat thermometer). Mine took about 17 minutes.)
3. Note: If you'd like the chops a little "crispy" on top, bake them for about 13 minutes, then place them under the broiler on high for 3-4 minutes. The bbq sauce will slightly caramelize. Watch them closely and test the internal temperature so they don't burn or overcook.
4. Allow the chops to rest for 5 minutes to seal in the juices, then serve.

Grill the pork chops:

1. Heat a grill to 400ºF.
2. Place the marinated pork chops directly on the grill grates. Grill for 5-6 minutes on one side, then flip the chops. Brush more bbq sauce over the chops.
3. Grill for 6-10 minutes on the other side, until the internal temperature of the pork tests 145ºF. Allow the chops to rest for 5 minutes to seal in the juices, then serve.

Cook the chops in a skillet:

1. Place two tablespoons of olive oil (or vegetable oil) in large skillet. Heat over medium high heat.
2. Place the marinated pork chops on the skillet. Cook for about 5 minutes, then then flip the chops. Brush more bbq sauce over the chops.
3. Cook for an additional 6-10 minutes on the other side, until the internal temperature of the pork tests 145ºF. Allow the chops to rest for 5 minutes to seal in the juices, then serve.