One of my favourite standby meals for pork, these Oven Baked Pork Chops are slathered in a tasty country-style rub using ingredients I bet you have in your pantry, then baked until golden and sticky. Add some baked potatoes, and you’ve got a fabulous one tray meal.
So fast and easy to prepare, you can make this tonight with any pork chops or even CHICKEN!
BAKED PORK CHOPS YOU’LL MAKE AGAIN AND AGAIN….
Confession: I have no idea what to call the pork chop rub that I use for these baked pork chops. It just sounded cute to say “country-style”, and the ingredients are akin to what I use to make country-style ribs. So that’s where the name comes from.
I supposed I could have called it Barbecue Pork Chops. But actually, the sauce I slather on it isn’t made like a proper barbecue sauce, so I thought that was misleading.
So there you go. I have no idea what to call this. But what I can tell you with certainty is that these are seriously tasty – savoury and sweet with a bit of acidity. Glistening, sticky, golden.
And I kid you not – I bet you have all the ingredients in your pantry to make this right now!
SEASONING FOR BAKED PORK CHOPS
I call it a marinade, and I call it a rub. I swing between the two because actually, though you can use it as a marinade (perfect for shoving in the freezer with the pork), I usually don’t bother. The non-marinade-not-really-a-rub that is slathered on the pork is so tasty and you end up with juices on the tray to scrape onto the pork, so there’s plenty of flavour even without marinating.
Certainly doesn’t hurt, and it adds even more flavour. But marinating is not necessary!
ADD POTATOES TO YOUR BAKED CHOPS!
I use this for grilling and cooking on the stove but actually, my favourite way is baking because it comes out so gorgeously sticky and golden. This is a non-marinade-not-really-a-rub that is made for baking!
Plus, the added benefit is that you can throw potatoes on the tray to bake at the same time. I really love how the top of the potatoes become crispy and golden, and the underside gets infused with the juices from the pork. It’s SO GOOD!
These Baked Chops are pictured below with Broccoli Salad with Sour Cream Dressing. No mayo in the dressing, but honestly, you wouldn’t know it.
One more look at these pork chops to convince you that you need to try this soon. I want to reach through the screen and grab that pork chop right now. Who’s with me??? – Nagi x
WATCH HOW TO MAKE IT
Oven Baked Pork Chops recipe video!
Recipe video above. Made with ingredients you probably already have in your pantry, these pork chops are slathered in a country-style sauce then baked until sticky and golden. Add potatoes or any other vegetable that will bake in around the same time! This recipe is fabulous as it is but lends itself to many variations so add your own touch! MARINATING IS OPTIONAL. This is also great with CHICKEN.
- 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
- 1 tsp apple cider vinegar (Note 3)
- 4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
- 800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
- 1 tbsp olive oil
Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
Place in oven for 15 minutes (giving them a head start).
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. Place pork on the tray.
Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4).
Take tray out of the oven, flick to grill/broiler on high.
Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork - this is key for flavour and colour!
Pop pork under grill/broiler for a few minutes until pork is caramelised and golden.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad.
1. If you are in Australia or the UK, you can use Tomato Sauce (American readers - don't use what you know as Tomato Sauce, use Ketchup!).
2. I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. I don't recommend dark soy sauce - flavour is too strong.
3. Can be substituted with white wine or sherry vinegar.
4. This can be made with any pork chops. I use what we call Pork Cutlets here in Australia. Bone in is better because it's juicier. Cook time will differ depending on size of cutlets - my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake for a total of 25 minutes (i.e. 10 minutes + 15 minutes + grill/broil)
You could also use chicken - bake for same time for 180g/6oz boneless thigh fillets and for 200g/7oz breast. I would recommend marinating breast.
5. Make sure the potatoes are no larger than 3cm / 1 1/4" diameter otherwise they won't cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.
6. If marinating, place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing, put the bag straight in the freezer, then defrost before using. It will marinate while defrosting.
** Recipe updated to make broiling/grilling at end part of the recipe rather than optional! Caramelising the glaze really adds that final touch!**
7. Nutrition per serving including potatoes, assuming this is made with trimmed pork cutlets as pictured.
LIFE OF DOZER
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?? 😉