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:
- the right sauce – one that will caramelise well;
- start it in the oven; and
- 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:
- Mix together the magic country-style sauce;
- Slather on both sides then bake for 15 minutes;
- 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. I make this salad a LOT – as a prop for food photos and in real life because it’s a classic and super quick! – Nagi x
More pork chop recipes
- Just a Great Pork Chop Marinade
- French Onion Smothered Pork Chops
- Lemon Garlic Grilled Pork Chops
- Vietnamese Pork Chops
- Balsamic Pork Chops
And don’t miss these classic we’ll love forever!
Baked Pork Chops
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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?? 😉
Hi Nagi,
Love your site and have tried many of your delicious recipes.
Can you explain what the following means please?
“Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8″ from heat source).”
What and how do I flick?
I have an oven but not heat source/grill at the top.
Thanks
Danny
I love this recipe! I want to try it in the summer and baste it on the grill! The chops didn’t carmalize as much as I would have liked, but the flavor was delicious and the,potatoes were perfect! I have to say that I really like your recipes and have used many of them. The recipes always turn out great!
Excellent flavor. Made a double recipe. I couldn’t get mine to caramelize like yours – I’m not very good with the broiler and I couldn’t leave it any longer because it was taking to long and going to dry them out. So I poured the juice from the pan into a little saucepan and made it into a sauce with corn starch and poured that on top. I’m such a fan of your recipes.
Tastes great! Don’t use parchment to prevent sticking like I did- fire alarm! Oops!
Oh no Jaimie – I bet that kept you on your toes! 😂 N x
I tried this recipe it had no taste , pork chops were not as glazed as the ones showed in authors photo
Hi Nurse Cash, sounds like you need to turn the heat up a little or cook slightly longer to get that beautiful caramelisation – and caramelisation = flavour! N x
Only comment i have (other than that i loved it) is that i loved the sauce so much that next time i will double it.
A huge hit at my house. I added a good shake of red pepper flakes for a bit of heat to the sweet, and it was fabulous. Another great recipe from Nagi!
This pork chop and potato recipe was FABULOUS.
Deserves 12 stars!
You leave out the black pepper in your description, while in your video, it is added to the Rub. How much black pepper is needed? Thank you.
These were delicious! Very tender, juicy and flavorful. I added carrots to my potatoes and the veggies were so good as well. Easy dinner!
We tried this tonight and we loved it! Even the children ate some, they usually don’t eat pork chops!
Love the sweetness and the ease of making it! Thank you!
I want to try this but how long will I cook and broil if I’m using boneless chops?
I give it a five. I am in love with your cooking style. I have never tasted any cooking recipe from another chef that compares to yours. You are truly the best. I also love the way you write your recipe are very easy to understand.
I made these tonight and they were delicious! I adjusted the recipe for 2 more chops and it was great… love the potatoes too!
Made this just as written – perfect
I made this recipe tonight, and it turned out very well. I will definitely make it again, except I will omit the vinegar. It seemed to overpower the other ingredients in the rub. Thank you for putting another “Go to dinner” in my arsenal.
The recipe looks fantastic. I just wonder if it needs to be baked for another 15 minutes after flipping, as you have bracketed note 4, before broiling. Thanks!
Hi Amy, no you’ll overcook them if you cook for another 15 minutes. After the initial 15, flip them broil 🙂 N x