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?? 😉
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.
neisa vandervort says
My didn’t look nothing like it. Potato were awesome though
Lisa says
The first time I made it, I followed the recipe to the foot, we loved it. Second time I used ribs and it was awesome
Melinda says
Thank you Nagi. Simple, satisfying, delicious and make ahead easy. Most excellent!
Edleide Shank says
This tastes delicious, my family loves it
Diana L Noble says
I got this recipe ready to roll, when what to my horror, I discovered there were no pork chops in the fridge!
Chicken thighs made the switch perfectly. I just added added them with the potatoes to get the extra baking time. Perfect!
Mrs.Arcnumrazi says
I have made this delicious recipe many times. It’s very versatile, it’s so yummy on chicken. I have omitted vinegar because I didn’t have any and I once needed to use white sugar because I was out of brown sugar, it’s always amazing! By far one of my most favorite recipes I have ever found online.
Tiffany says
Um, where has this recipe been all my life?! I accidentally overcooked my 12 oz pork chops (altitude makes all my cooking a little crazy), but the flavor of this is phenomenal! My four kids gobbled up the overcooked pork with no complaints! Definitely a keeper!
Jen says
Great Recipe. Family loved it. Made 3 portions of the sauce. I used boneless pork chops.
Steve Caines says
Another stunning recipe, added a few more veg and a sprinkling of grated cheese, will definitely make it again
U’ilani says
Luv your style of cooking…always ono (tasty) as we say. Question…i don’t have broil on my convection oven…how would u recommend caramelizing chops
Ravis says
10/10!! My family loved the chops and potatoes… Said they were restaurant quality. Definitely will make again and try some of your other recipes. ❤️
Jaco says
Hi Nagi,
Thanks for this absolute GEM! I made the basting double to give nice basting before the grill phase 🙂 My daughter was constantly tasting the basting, hahahah.
Steve says
Hi Nagi
Can you use pork steaks for this recipe ?
Nagi says
Hi Steve, yes that will work fine, if they don’t have the bone, they may just cook slightly quicker so keep an eye on them!! N x
Danny says
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
Kate says
I believe the instructions are telling you to switch your oven to BROIL. (My oven has a broiler setting in lieu of just “bake”.) And then return the chops under the broiler for browning.
Kerry says
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!
Marianne says
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.
Jaimie says
Tastes great! Don’t use parchment to prevent sticking like I did- fire alarm! Oops!
Nagi says
Oh no Jaimie – I bet that kept you on your toes! 😂 N x
Nurse Cash says
I tried this recipe it had no taste , pork chops were not as glazed as the ones showed in authors photo
Nagi says
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
Caroline says
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.