I came across a recipe for Fall-Apart Pork Chops over at Blogging, It’s What’s for Dinner, and couldn’t resist giving it a try. I only had boneless chops tucked away in the freezer, so I went with what I had—but they ended up a bit on the dry side, likely because they were missing that bone-in richness that helps keep the meat tender and juicy.

Next time, I’ll either use bone-in chops as the recipe suggests or shorten the cooking time for boneless ones to preserve more moisture. That said, the flavor was spot-on and the concept is solid—comforting, simple, and satisfying. I’ll definitely be making this again, with a few tweaks to get it just right for my kitchen. This is excellent to serve with mashed potatoes or cooked rice.

Ingredients for Fall-Apart Pork Chops

• BONE IN PORK CHOPS
• GARLIC SALT
• PEPPER
• BBQ SAUCE

Instructions for Fall-Apart Pork Chops

Season the chops: Generously sprinkle garlic salt and black pepper on both sides of your pork chops. This simple seasoning lays the foundation for deep, savory flavor.

Layer in the dish: Arrange the seasoned chops in a 9×13-inch casserole dish. You can stack them two chops high if needed, but avoid going any higher to ensure even cooking.

Add the sauce: Pour 1 to 1½ bottles of your favorite BBQ sauce over the pork chops, making sure each one is well coated. The sauce will caramelize and infuse the meat as it bakes, so don’t be shy!

Cover and bake: Tightly cover the dish with a piece of foil that’s been lightly greased to prevent sticking. Bake at 300°F for 3 to 3½ hours, until the pork is tender and easily pulls apart with a fork.

Optional grill finish: For a smoky, charred finish, fire up your grill while the chops are baking. Once they’re done, transfer them to the grill and cook for 3–4 minutes per side—just enough to let the sauce sizzle and caramelize.

Serve and enjoy: Plate the chops and drizzle with a little extra BBQ sauce from the remaining bottle if desired. These are delicious straight from the oven, but the grilled version adds a whole new layer of flavor.

Frequently Asked Questions

Can I use boneless pork chops instead of bone-in?
“Yes, you can—but keep in mind that boneless chops tend to cook faster and may dry out if baked for the full 3+ hours. If you’re using boneless, consider reducing the bake time to around 2 to 2½ hours and check for tenderness earlier.

What kind of BBQ sauce works best?
Any BBQ sauce you love will work! Sweet and smoky sauces pair beautifully with the long bake time, but spicy or tangy varieties can add a bold twist. You can even mix two types for a custom flavor.

Do I need to grill the chops after baking?
Not at all! They’re delicious straight from the oven—tender, saucy, and ready to serve. Grilling is optional and adds a nice charred finish, especially if you’re serving them for a cookout or want that extra smoky flavor.

Can I stack more than two layers of pork chops in the dish?
It’s best not to. Stacking more than two high can lead to uneven cooking and a tougher texture. If you’re making a larger batch, use a second casserole dish or a deeper roasting pan.

How do I know when the pork chops are done?
After 3 to 3½ hours at 300°F, the chops should be fork-tender and easily pull apart. If you’re unsure, check that the internal temperature has reached at least 145°F, though this recipe goes well beyond that for fall-apart texture.

Can I make this ahead of time?
Yes! You can bake the chops earlier in the day and reheat them gently in the oven (covered) at 275°F until warmed through. Just wait to grill or add extra sauce until serving.

What sides go well with this dish?
Classic sides like coleslaw, baked beans, cornbread, or roasted veggies are perfect. For a lighter option, try a crisp green salad or grilled corn on the cob.

FOR MORE RECIPES LIKE THIS, TRY:

• Stuffed Pork Chops
• Pork Chops and Beans
• Easy Baked Pork Chops
• Skillet BBQ Pork Chops