My uncle swears by this trick for opening day in April. Just 3 ingredients sealed tightly together so the meat bastes itself into melt-in-your-mouth perfection.

Variations & Tips
For a slightly sweeter profile, you can choose a brown sugar–style barbecue sauce or a hickory-smoked version for a deeper flavor; this doesn’t change the 3-ingredient structure, since you’re simply swapping one bottled sauce for another. If you prefer boneless pork chops, use chops that are at least 1 inch thick and check doneness a bit earlier, as they may cook faster and can dry out more quickly. You can also slice the onion into thicker wedges if you want more texture in the final dish. For a little heat, pick a spicy barbecue sauce or add a few dashes of hot sauce directly into the bottled sauce before spooning it over the pork. If you want to turn this into pulled pork sandwiches, cook as directed, then shred the pork directly in the foil trays with two forks, mixing it back into the juices and onions before piling onto buns. Food safety tips: Always start with fresh, refrigerated pork chops and keep them chilled until you’re ready to assemble the packets. Do not reuse any leftover barbecue sauce that has touched raw meat; if you want extra sauce for serving, keep some separate and untouched. Make sure the internal temperature of the pork reaches at least 145°F (63°C), measured in the thickest part of the chop away from the bone, and let the meat rest briefly before eating. Use heavy-duty foil and ensure the packets are well sealed to avoid leaks that could drip onto heating elements if you move them to the oven. Refrigerate leftovers within 2 hours of cooking, storing them in a covered container, and reheat thoroughly before serving.