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. 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?? 😉
Delicious & quick
This is truly the most easiest dinner made possible and truly yummy
Its official, my wife thinks im having an affair with Nagi. I love cooking and ever since I found Nagi’s recipes I have been cooking mostly Nagi meals at night. The other night after telling her what we were having for dinner she said “Nagi this, and Nagi that, that’s all you ever talk about. Are you having an affair with this woman” Needless to say she loved the baked pork chops, and later said “what other recipes does she have”…..
Made the oven baked pork chops with baby potatoes and broccoli. Pretty easy and straight forward to make. Placed in the marinade in the morning ready to cook later on in the day. Both daughter and husband rated highly and is another recipe from recipetineats that has a permanent place on the home menu.
Hi from Toronto, Ontario.
Delicious, easy and quick. We love oven-roasted potat0es, and this is a great one-pot dinner find! Your methodology is really well presented.
Very sad to learn about Dozer.
First time I’ve baked pork chops in the oven and will be my new go to. This recipe was easy, tasty and everyone loved it. I didn’t have many fresh potatoes but I did have 2 tins of tiny taters, so I drained and rinsed the potatoes, put them in the bottom of the oven dish then added the pork chops on top. All cooked at the same time.
if i dont want to broil can i just put it back in at 430F? for 10 min?
Thanks for a recipe that makes pork chops more interesting and tasty.
I had a 96gram t-bone pork chop and I would definitely cut cooking time to 8 min baking and the broil time based on temp. I followed the timings here and it was definitely overcooked.
Nagi, I love you! Love your recipes! The pork chops didn’t have enough flavour, marinaded for 20 or so minutes and I doubled it. Then cooked and a tad tough, might be my oven? Next time marinating overnight, as the flavour is excellent! Cut of the boned chops may be a problem?
Great recipe (as usual 😁). I did make a couple of small changes
1. Parboiled the potatoes for 8 mins before roasting them.
2. Used pork shoulder chops. I find that because they are marbled with fat, they don’t dry out or toughen.
M
Can you cook this in a airfryer?
This was fantastic! Absolutely loved that sauce, trying it on chicken next.
Made this for supper tonight. Another great recipe! Thanks for sharing.
very tasty and great, hubby wants them every few weeks!
great recipe that i have shared with friends
loved it !!!
What did I do wrong, Nagi? The pork was tough and dry and there was not any rub left in the tray to spoon on to the pork before the last broil. It looked like the potatoes soaked it all up. I followed the recipe precisely…or i thought I did.
Was delicious!!!!
Great recipe for oven pork chops. Followed it exactly. Really delicious.
lot of liquid came out before applying the marinade. did not brown like your photo. your chops look like your marinade was thicker then mine.
I made this tonight, my house smells and tastes delicious!! Absolutely will be making it again…..love how the spuds absorb lots of juices…. Thank you. AAAAA+