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?? 😉
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?
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 !!!
Was delicious!!!!
Great recipe for oven pork chops. Followed it exactly. Really delicious.
This was such a good recipe! I’m not always a fan of pork chops but I made these and it was honestly some of my favorites I’ve ever had! Thank you for sharing:) followed cooking times exactly for bone in chops and it was perfect too!
Amazing! Thank you! 🙂
Best ever! Not a piece was left. My grands wanted more the next day. I use boneless chops and it only took 15 minutes to cook after baking the potatoes for 15 minutes first. I doubled the sauce recipe and poured it over the potatoes. As the kids say it was slamming!
It is in the oven as I type. I only had 3 pork chops and I may of used a tad to much olive oil on my potatoes, it all still should be fine. I loved your rub, tastes fine.
Love love love this recipe.
Its so yummy.
The whole family loves this.
It’s quick and easy.
Wow! Amazing! I followed the glaze recipe but for cooking I used a flat bottom porcelain bowl instead of a baking sheet to concentrate the glaze while cooking, especially for the potatoes. I doubled the amounts for the glaze to get more juice for the potatoes. The chops were thick so they took 30 min to cook. Instead of broiling I cut the chops up in big cubes towards the end and rolled them in the glaze to finish the cooking over 5 min.
This is a very easy recipe that my husband and kids love. I have also thrown carrots in with the potatoes. Very good. It is one of the few recipes I make that I don’t tweak the seasonings on. It has become a go to for my family. Thank you for sharing.
My partner and I aren’t big pork fans, but we got it in a meat pack so I thought I’d give this recipe a go. We LOVED it. So delicious. 100% will be cooking again
Made this tonight and it was so yummy! Will be added to our rotation for sure.
A go-to; a family favorite; quick, easy and bursting with flavor
Absolutely delicious and so quick and easy
Wow, what a great recipe. The sauce is amazing. I stuck to the recipe and it turned out great. The chops remained moist and the potatoes soaking up the sauce were yum. This will definitely be on regular rotation in our house. Thanks Nagi 😊
Delicious, was very nice, the only thing I would change is the dish I used wasn’t suitable for the griller it was too high so it could have had a better caramalisation. The sauce was very nice.
Made this recipe last night and was delicious. Pork chops and potatoes cooked perfectly. Only put under the broiler on low for 7 minutes. Potatoes that I had, I cubed small. Chops had plenty of the thickened sauce on top so I didn’t spoon any of the thin liquid from the pan on them. Will make again.