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?? 😉
Ferdinan says
I️ am going to make this tonight. The recipe looks amazing !! I️ do have one question—Do you flip the chops when you put second marinade on ?
Nagi says
Nope! You want an extra thick glaze on one side 🙂
Rose says
I made this tonight and it was wonderful!! I doubled the recipe for a bigger batch and it turned out perfect!! An seems as my daughter’s boyfriend is allergic to dairy this made a tasty meal that didn’t lack any flavor!!
Nagi says
That’s so great to hear Rose! Especially that your daughter’s boyfriend was also able to enjoy this! N xx
Stephanie says
I don’t eat pork but my husband enjoys it and we’re both glad I found this recipe. He said it was delicious. A few minor changes: 1.) I gently pounded the pork chops (2 chops-center cut with bone) and seasoned with a dash of salt and pepper. Left at room temp (on a paper towel lined plate) for about an hour before cooking 2.) used optional wine instead of apple cidar 3.) baked in a cast iron skillet (not a baking tray) with the potatoes (in my case, fingerling potatoes, sliced lenghtwise, with some olive oil, fresh oregeno, fresh rosemary, garlic and salt/pepper) (cooked potatoes first for about 15 minutes as described in the recipe). Excellent tip on using the broiler at the end for a few minutes- I did this for 2 minutes- everything was perfect!
I like the suggestion about prepping/freezing for the next time. I’ll give it a try. (I don’t eat pork but I had a potato that was drenched in the marinade/rub and it was yummy! Thanks so much!
Nagi says
That’s great to hear Stephanie! Thanks for sharing how you prepared this! N xx
Twyla says
Absolutely LOVED these pork chops and potatoes! Wow! They were a hit. I baked some peeled apples sprinkled with a little cinnamon and brown sugar and a bit of butter and served those and broccoli and tossed salad together! My family loved it! Thanks so much!
Nagi says
I’m so pleased to hear you enjoyed this Twyla!! Thanks for letting me know – N x
Ashley says
I am thinking about making this tonight. Other then a trey can you use a baking pan?
Nagi says
Sure thing!
Nagi says
Go wild with it!! 😂
Crystal says
We made it this evening and it was fantastic. Light not heavy / hearty overall.
Nagi says
That’s terrific to hear Crystal! So glad you enjoyed this, thank you for letting me know! N x
Low Carber says
Would you happen to know how many carbs in just one pork chop from this recipe?
Nagi says
I’m not sure but it would be very little, just what’s in the sauce 🙂 N x
Brittany says
Wow! Surprisingly Easy and SUPER tasty. I made this for dinner tonight and my husband won’t stop raving about it. Using my cooling rack, I roasted the pork over some broccoli, red onions, and garlic. The vegetables were tender And the cooking time matched perfectly. Great recipe!
Nagi says
That’s terrific to hear Brittany! So glad you enjoyed this, thank you for letting me know! N x
Jennie says
I’m thinking of trying this recipe, but my family stays away from soy. Do you think I could substitute coconut amino acids or would I be better off just increasing the Worcestershire sauce?
Terry says
I used coconut aminos & it was perfect.
Outstanding recipe!!!!! TY
Nagi says
That’s terrific to hear Terry! So glad you enjoyed this, thank you for letting me know! N x
Nagi says
Hi Jenni! I would increase Worcestershire sauce 🙂 N x
Katrina says
Hi Nagi tried this recipe last night and must say..delicious!! The whole family enjoyed these immensely. Thankyou… I will be cooking these up again and would love to see more tasty dishes you have put together…
Nagi says
That’s terrific Katrina! Thanks for letting me know! N x ❤️
Michael Ontiveros says
The BEST marinated pork chops ever! Easy, fast and had all ingredients. Will definitely be using this for other meats and shrimp. I’m Hispanic and love to experiment with Latin/Asian fusion. Can’t wait to try other recipes. Thank you.
Nagi says
I’m pleased you enjoyed it Michael, thanks for letting me know! N x
jojo says
You indicated (note 1,2 and 3) what does this mean?
Nagi says
Hi Jo Jo! They notes are under the recipe 🙂 N x
Jojo says
I see that. I’m slow. Sorry. I don’t understand. Is that another word besides divided that you use?
Nagi says
Hi Jojo! No problems at all, happy to help. I don’t understand what you asking though! Could you explain a bit more? 🙂 N x
Missgirl says
This was delicious!! I didn’t get quite the crispiness the picture shows but the flavor was great. I will definitely be making this again.
Nagi says
That’s so wonderful to hear!! Thanks for letting me know – N x ❤️ PS It doesn’t go crispy, it gets sticky! N x
Lindsay says
Just made this for dinner. My first time working with pork! It turned out great. Thank you!
Nagi says
I’m so pleased to hear that Lindsay, thanks for letting me know! N xx
G. Roach says
I can’t wait to try this receipe with only 2 veal chops
Nagi says
Oooh hope you love it! N x
Raina says
I don’t usually comment on things like this but I just had to due to how good these were. These were absolutely amazing! The only thing I didn’t have was the Worcestershire sauce so I substituted with soy sauce. The chops came out so so delicious, my roommate enjoyed them too. I was worried at first because I have a bad reputation with marinades but this was simple and delicious. Thank you for posting, will definitely make again.
Nagi says
I’m so happy to hear you enjoyed this so much Raina! Thanks for letting me know! N xx
Ginny Showman says
Made the chops and my version of the broccoli salad tonight. Home run! DH Loved everything. I added mushrooms to the roasting mix. Made some tweaks to fit what I had, but pretty close to your delish dish!
Thanks for the recipes…I’ll be back!
Beatrice says
Im making this now looks promising!
Ginny Showman says
You won’t regret. Just finished our supper. Yummmmmmmy!
Nagi says
That’s so terrific Alex! I’m so pleased to hear that, thanks for sharing your feedback! N x ❤️