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?? 😉
Carolyn says
Nagi. How wonderful are these chops yuum. I’ve made them 2x now and my husband loooves them and of course so do I, they are my go to PC now. Aaand I just adore seeing Dozer oh he is just as delicious as the chops lovely boy that he is. Thanks Nagi you are the best
Crystal Lynn says
Made this recipe with potatoes and came out absolutely delicious 😋
Barb says
I haven’t made this yet because the recipe is missing an ingredient. the video shows you used pepper in the sauce. What quantity do I use?
Nagi says
Hi Barb, it’s listed in the ingredients, just season to taste here 🙂 N x
Mary says
Love this recipe! It’s the only pork chop recipe I now make, love how the sauce gets onto the potatoes as well!
Vickie says
Love this recipe! Today I’ve made it for the third time!! And it’s a really hot day too.
Maz says
I used BBQ sauce instead of the ketchup. My husband really enjoyed it. Careful with the cooking time depending on the size of your chop. I had one large and one a bit smaller, the smaller one was a bit tough and the larger one just a tad tough. I would cut back on the cooking time. Maybe 10-12 mins. Instead of 15. Many thanks!
Dee says
This is an amazing recipe, the sauce is so so so tasty!!
Narelle Schmidt says
Are you using an Australian 20ml tablespoon or the smaller 15ml one they use in USA.
Michelle Heath says
Good question. I assumed Australia used the same measure as New Zealand but looking it up theirs is 20mL and NZ is 15mL. Nagi??
Ria says
I love your recipes Nagi! They’re always satisfying and simple enough that a noob cook like me can make them! Thank you!!
Erika says
Unbelievably easy to make but there’s so much flavour. I would reduce the sugar a bit but other than that this is perfect. Definitely making this again!!
Elizabeth Anthony says
So good my husband didn’t even add hot sauce!
Nagi says
😂 I take it that’s a good thing Elizabeth?! N x
Rakel says
Will defenately make this again, was easy but really nice. Just been printing out a couple of your recepi´s right now that I plan to make this week, I need to catch up 🙂 x
Gina says
Game changer… I used sweet potatoes instead of white. … OMG… The sweet savory thing on the sweet potato was amazing.. thanks for the recipe.
Jane Harris says
Followed to the letter, good organic pork … tough as hell. Oh dear. Flavourful but never again.
Tessa says
This amazing recipe makes regular appearances on the weekly meal roster…. Haven’t cooked pork chops any other way since first trying this recipe a long time ago. Sauce is AMAZING – I always make at least double…
thank you as always Nagi 😀
Andrew says
I’ve cooked this twice now as a midweek meal and it’s absolutely amazing! Thanks for sharing this. I think this may be my go-to meal for pork chops.
Red says
Really tasty way for chops, a game changer. Don’t think I’ll be cooking chops any other way now, especially after I’d made the apple sauce recipe earlier. Also I par boiled the spuds and squashed them a bit then cooked them a bit longer and they soaked up loads of flavour and stayed crispy on top. Awesome yummy stuff 🙂
Dillon Franks says
This recipe is very easy and quick. Pork can be disappointing if overcooked, this is neither.
Nagi says
I’m so glad you enjoyed it Dillon!! N x
Linda Spain says
This is fabulous. Your video, however, adds black pepper to the sauce, yet it was not in your list of ingredients. If it is supposed to be there, please, could you add it? At any rate, my pork chops were so thick, I had to add 5 minutes to the baking time (20 minutes to bake), and a full 10 minutes to broil to get the caramelisation. Thank you!.
Erin England says
Delicious! My husband’s face doesn’t lie… His first bite “Mmmmmm!”. Then a thumbs up. I was meal prepping his lunch for the week. Thank you for a recipe with normal ingredients.