BBQ Pork Over White Rice

Try this tender BBQ pork dinner. White rice completes this delicious meal.


BBQ Pork Over White Rice

How To Make BBQ Pork Over White Rice

Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins


  • 6 pork chop, bone-in, (about ¾ to 1-inch thick)
  • oz yellow onions, quartered
  • 8 oz tomatoes, quartered
  • 4 oz bell peppers, of your choice, cut into wedges
  • 18 oz BBQ sauce, of your choice, (2 bottles)
  • 3 tbsp vegetable oil

To Serve:

  • 1 cup rice, steamed, per serving


  1. Preheat the oven to 440 degrees F.

  2. Heat up oil in a skillet, add the chops, then sear on both sides. Once done, transfer to a roasting pan.

  3. Combine all the vegetables in a bowl, then layer these on top of the chops.

  4. Cover with barbeque sauce and wrap them with foil before transferring to the oven.

  5. Bake for about 20 minutes, then decrease the heat to 360 degrees F and continue baking for 40 minutes or until the chops are fork tender.

  6. Serve over rice, and enjoy!

Recipe Notes

  • The longer you marinate the meat the better it gets. You can marinate your meat a day in advance for better results.
  • Slicing your meat thinner will also make it easier for the marinade to penetrate, and by the way, this Asian style marinade works well with Chicken too. 
  • Serve with vegetables or salad on the side and throw in some chopped spring onions and sesame seeds as garnish to bring more life to your plate.
  • If you noticed why we used olive oil for this Asian marinade, it is simply because we are using a lean meat and the since fat from olive oil does not turn solid when chilled, this helps carry fat soluble flavors into your meat.


  • Sugar: 7g
  • :
  • Calcium: 37mg
  • Calories: 321kcal
  • Carbohydrates: 38g
  • Cholesterol: 54mg
  • Fat: 9g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 425mg
  • Protein: 20g
  • Saturated Fat: 4g
  • Sodium: 142mg
  • Trans Fat: 1g
  • Vitamin A: 16IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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