Preheat your oven to 375°F (190°C) while you prepare the smoked pork chops.

For added flavor and texture, you can sear the smoked pork chops in a hot skillet with a small amount of oil or butter for about 1-2 minutes per side. This step is optional but can enhance the appearance and taste. I like them when they're just a little bit burnt even!!

Place the smoked pork chops in a baking dish or oven-safe skillet.

Pour the desired amount of bottled BBQ sauce into a small saucepan. Heat the sauce over low to medium heat, stirring occasionally, until it is warmed through. Heating the sauce helps to enhance the flavors and make it easier to coat the pork chops.

Once the BBQ sauce is heated, you can choose to brush it onto the pork chops or drizzle it over the top. Use a basting brush or a spoon to evenly distribute the sauce on both sides of the pork chops. Make sure the pork chops are fully coated with the BBQ sauce.

Put the baking dish with the smothered smoked pork chops into the preheated oven. Bake for about 10-15 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness. The exact cooking time may vary depending on the thickness of the chops, so use a meat thermometer to check for doneness.

If you prefer a caramelized and slightly sticky BBQ glaze, you can return the sauced pork chops to the oven for an additional 5-10 minutes. Set the oven to broil and place the pork chops on a baking sheet. Keep a close eye on them to prevent burning. The heat from the broiler will help caramelize the BBQ sauce.

Remember, the smoking process already partially cooks the pork chops, so the purpose of the baking step is to finish cooking and warm them through.

Once the pork chops are cooked, remove them from the oven and tent them loosely with aluminum foil. Let them rest for about 5 minutes to allow the juices to redistribute. This will help keep the chops juicy and flavorful. Serve the smoked pork chops hot, either as they are or with your favorite sides.