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?? 😉
Amy says
Very easy and delicious!! I did a double portion of bone in pork chop and yellow potatoes cut in eighths. I cooked each side for 15 minutes and then broiled for about 10. The family loves them!!
Nagi says
YUM! Sounds great Amy!
Tosha says
I am new to the cooking world and I had a lot of fun experimenting with this recipe it was easy quick and yummy
Bonnie C McCabe says
This meat was outstanding! I used all of the sauce on two good sized chops and it was not too much. I will make this dish many times in the future. And it is so easy!
Nagi says
That’s great to hear Bonnie!
Elizabeth Eapen says
I made the pork chops with out the potatoes. Was really simple and the chops was yummy! Will be trying out other recipes soon
Nagi says
That’s great Elizabeth!
Phil Wilson says
Found this recipe today and decided this is the go for tonight, and man, what a meal. Thank you, turned out absolutely great. I do all the cooking in this house and my wife loved it. We had silverbeet for the greens and with the sauce dribbled over it from the pan, was magic. Thank you, thank you, will definitely be doing this again.
Michele Dillon says
I found this recipe and this website a few nights ago, when I was looking for a meal inspiration for pork chops. I made this meal and for ease put the potatoes in the tin too. I cooked the meat on a slightly lower heat and for a little longer than suggested, just to be sure it would be sufficiently tender. Wow, what an end result – my partner’s response, ‘Why can’t we find meals like this when we go out to eat??’ So we will definitely be trying Nagi’s recipes again! Thank you so much 😀
Ann says
You will be pleasantly pleased as Nagi is our favourite recipe goddess! Everything we’ve made by her is AMAZING! This is our next dish for tonight!
Nagi says
Oh that’s wonderful to hear Michele ❤️
Erick says
They turned out awesome thanks, though I did set off the fire alarm when I burned some off the sauce grilling! Getting used to our new oven, so that was on me haha.
Nagi says
Oh no! I know the feeling all too well though – N x
Kathleen Kidman says
They look divine. Mine are in the oven for tea tonight. Thank you for the recipe.
Nagi says
I hope you love them Kathleen!
Karen Cline says
Thanks so much for sharing this!! We are very excited about doing this. Thanks again
Nagi says
I hoe you love it Karen!
Juiia says
Wow this dish is super easy and tasty the whole family loved it thanks for all the great recipes.
Nagi says
You’re so welcome Julia!
Anka says
So good, the kids asked me to make it twice this week.
Nagi says
Woah Winnner winner!!
Ratnasari Clifford says
I just made this for our dinner tonight.. Everyone loved it! Pork turned out so juicy and tender, potatoes cooked just perfect, and the gravy from leftover liquid.. Ohhh.. We had to scrap it out of our plates!! Nom nommmmmm 😋😋😋😋
Nagi says
Perfect Ratnasari!!!
Risky says
Have made this several times…yum…Made a mistake and added 1 tbsp of Worcestershire Sauce instead of 1 tsp (something I always have to pay attention to as so eazy to mix up when working fast) and I prefered it. Thanks Nagi your the best.
Nagi says
I’m so happy you still enjoyed it Risky!
Carl Rothwell says
Hi first time attempting this recipe went down really well. I only had one problem that was when the chops where in the oven the sauce loosened up so that when it was time to broil them the try was swimming in the sauce. I have a feeling it’s something simple but I’m new to cooking and any help would be much appreciated. Thanks
Joy Biondi says
Made this w/potatoes and doubled the glaze.
Recommend adjusting temp to 400 and cooking a bit less. Pork came out dry. Even so, it was yummy and my fam wants me to make it again! Thank you, Nagi!
melisa says
This was the first recipe I chose to make from your website and I look forward to using more! However, this particular recipe, my chops came out dry. I waited for internat temp to be 145 than broiled. Should I broil the chops prior to the temp reaching 145? Potatoes and salad were perfect, btw! I appreciate any/all advice. Thank you.
Nagi says
Hi Melisa – they would have been overdone as this is the temp you want them to be once finished – N x
Melani says
So 15 minutes without flipping pork chops?
Nagi says
Hi Melani, yes that’s correct!
Rita says
In the oven waiting for family to come home , smell fabulous , second recipe I have tried since I found your site on Friday , they loved the lemon fish as well, so will be looking for more ideas
Thank you
Nagi says
I hope you love them Rita – love to know what you think!
Karen Cline says
Thank you for doing this. Your work is so lovely and it’s really kind of you to share.
Lauren Collins says
This is my favorite go to meal. It’s quick and easy and so delicious. I am always making this meal xxx
Nagi says
I’m so glad you love it Lauren!!
Isabel says
These pork chops were delicious and tender. Rave reviews from the Fam.
Nagi says
Wahoo Isabel, that’s terrific!
Isabel says
I also used this recipe for chicken and Family was raving; juicy and delicious. To I’m make no a bigger batch of pork chops for company. Thank you for the recipe.