One of my favourite standby pork chop recipes! These Baked Pork Chops are a terrific way to cook pork chops in the oven. Slathered in a country-style sauce then baked until caramelised on the outside and juicy inside.
So fast and easy to prepare, you can make this tonight!
Oven baked pork chops recipe
I have no idea what to call the sauce I use for these pork chops. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.)
It’s savoury with a touch of sweet, balanced out with a bit of acidity. It makes your baked pork chops golden and sticky.
And I kid you not – I bet you have all the ingredients in your pantry to make this right now!
“This sauce is a secret weapon to make really tasty pork chops in the oven. Usually, baked pork chop recipes lack caramelisation. With this sauce, your chops will come out golden and sticky!”
Glaze for pork chops
So here’s what you need for this magic pork chop glaze. These are all pantry staples in my world – and I’m hoping they are in yours too!
I use pretty much the same ingredients for my favourite Sticky Grilled Chicken and also Sticky Baked Chicken recipes. It’s a terrific all-rounder!
“There’s no need to marinate! The sauce is flavour loaded and you end up with juices on the tray to use as a sauce, so there’s plenty of flavour even without marinating.”
Cooking Pork Chops in the oven
The key to making really great pork chops in the oven is:
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the right sauce – one that will caramelise well;
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start it in the oven; and
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finish with under the broiler/grill to get a really great caramelisation. Otherwise, the pork cops come out of the oven with no colour – and we all know that caramelisation = flavour!
So baked pork chops are as simple as this:
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Mix together the magic country-style sauce;
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Slather on both sides then bake for 15 minutes;
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Flip, slather with remaining sauce then grill/broil for 5 to 10 minutes until cooked through and beautifully caramelised. There will be enough juices on the tray to baste with and to drizzle on the chops for serving.
How do you know when pork chops are done?
When the internal temperature of the pork chops is 145F / 63C.
Optional – add potatoes! There’s room on the tray and I love the way the potatoes are crispy on top, and the underside absorbs the flavour and end up almost glazed!
See? Glazed potatoes.
And they taste even better than they look!
I use this same sauce for grilling and cooking chops on the stove but actually, my favourite way is baking. There aren’t many sauces / rubs you can put on baked pork chops where they come out looking and tasting this good. Normally they lack colour and therefore flavour.
So this sauce (rub / glaze – whatever you want to call it) is made for baked pork chops.
For a really quick salad, try a Rocket Parmesan Salad, pictured above. Just grab a handful of rocket lettuce (arugula), toss with Balsamic Dressing and garnish with shavings of parmesan. Some other easy green options that I think would go beautifully are German Cucumber Salad, Magic Broccoli, White Bean Tabbouleh or Sautéed Spinach with Garlic! – Nagi x
More pork chop recipes
And don’t miss these classic we’ll love forever!
Baked Pork Chops
WATCH HOW TO MAKE IT
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Oven Baked Pork Chops with Potatoes
Ingredients
Rub
- 1 tsp Worcestershire Sauce
- 2 tbsp ketchup (Note 1)
- 1 tbsp soy sauce (Note 2)
- 2 tbsp brown sugar (or white)
- 1 tbsp olive oil (or vegetable or canola oil)
- 1 clove garlic, minced
- 2 tsp apple cider vinegar (Note 3)
Chops
- 4 pork chops / cutlets , around 200-250g/7-8oz each including bone (Note 4)
- 800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
- 1 tbsp olive oil
- Salt & pepper
Instructions
- Preheat oven to 220C / 430F (standard oven) or 200C / 390F (fan forced / convection).
- Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
- Place in oven for 15 minutes (giving them a head start).
Pork
- Meanwhile, mix the Rub ingredients together in a small bowl.
- Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
- Take the tray out of the oven. Toss potatoes then push them to the edge.
- Place pork on tray. Bake for 15 minutes.
- Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8" from heat source).
- Flip pork, spoon over reserved rub and dab on sides. (Note 4). Broil 7 - 10 minutes until pretty well caramelised.
- Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork - this is key for flavour and colour! Pop it back under the broiler for a couple of minutes to finish off.
- Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
This is from the first time I shared this recipe. Normally I update with his latest happenings when I update a post, but I want to keep this!
Isn’t it hilarious how slo mo can make him look like a star show jumper when really, that bar is just 30cm/12″ high?? 😉
Excellent! Husband approved. Will make again for sure!
My husband and I just loved this recipe. We loved the sauce. Only change I made was to use 2 T of golden Monkfruit instead of the brown sugar. Monkfruit is a ZERO calorie sugar substitute that tastes just like sugar with no aftertaste and great for diabetics and people with chron’s disease.
Oh my golly! This was such a massive hit with the family! So tasty! and I don’t even like pork lol
Another fantastic recipe from you Nagi!!! Thanks so much 😊
These pork chops and potatoes are delicious! Your directions and video make it so easy to make. Usually when I make pork chops they come out dry and tough. These came out perfect. I did cut the cooking time down a few minutes because my chops weighed less than yours. Thank you for another perfect 5 star recipe, that was so easy to make.
This was amazing! I actually substituted pork chops for lamb chops and added rosemary to the sauce and doubled on the sauce! It was the best thing ever
Just made these. Soooo delicious! Used pork loin. Followed directions except did mashed potatoes. Perfect! Juicy meat. Sauce was really easy and yummy! Definitely recommend. And will make again.
Tried it once and they came incredibly !! Will try it again soon.
I made this last night and it was so delicious!!!!! The pork chops came out very Tender and the potatoes were crispy and sooo good !! Best recipe I have tried so far that came out perfect. Will definitely be making this again for sure.
Hey Nagi,
Do you broil/ grill both sides?
Cheers!
Dan
Husband wanted to do something different with pork chops….I have the app and get your emails….I looked up pork chop recipes found this one and while I was at church my husband made this recipe. He had never used the broiler and I must say he did a great job preparing this meal….he printed the recipe and watched the video and wish I had taken a picture because he did a great job! Thank you Nagi and Dozer
This is another winner Nagi! I am going to make the sauce again just for the roast potatoes as I have a roast chicken to use and my partner said these potatoes were the best roasties he has ever eaten! Thankyou, you are my daily dinner goddess.
It was OK. I would have preferred a thicker sauce as this was a bit runny. The taste was good and you can put the sauce on the potatoes as well. Add roasted vegetables and this could be a one pot meal.
I love the idea and the flavours of this recipe, but followed it to a tee, and ended up with tough, rubbery pork. Not sure where I went wrong…
Made tonight & served with rocket salad. Yet another simple incredible tasting meal.
Thank you very much Nagi. Just what I needed! I found my pork dried out a bit too much. How hot did you cook yours and how high up in the oven?
Awful. All I could taste was Ketchup and yes I did follow the recipe. And the chops hard and chewy. I really thought this was going to be good but. No.
Husband and I thought these chops were very good. I made only 2 chops and I’m not sure there would be enough of the rub for 4. I’d double it next time if making 4. Also, the chops were a touch dry last couple bites (near the bone, no less) so I plan to play around with bake time vs broil time when I make them next. Definitely line your sheet with foil- you’ll thank yourself at cleanup. Thank you, Nagi, for another keeper. I’ve enjoyed every recipe of yours that I’ve tried!
Delicious recipe and my husband loved it. He’s ready to try it with chicken. Clean-up was no problem because I lined the tray with foil. Excellent sauce!
Thanks so much, Nagi. I really admire you and what you’re doing. You are one in a million! All the best to you–and Dozer, of course!
yummy!
Hi Nagi, I just made this recipe and it is the best recipe oven baked pork chops & baked potatoes. Thanks a million for this recipe. It’s a Keeper!