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?? 😉
Hi Nagi,
I am a pretty good cook, but from time to time I need a little inspiration. Most times I am looking for something in particular your site has a recipe with 5 stars, from hundreds of viewers.
So, now you are my go to recipe site. I just love your yummy food!
Thanks Grant! I am glad that you are enjoying my recipes!! N x
Those is my 3 and 1/2 year old’s favourite meal and he campaigns for it at least once a week. I find your recipes are always winners in my household!
Awwww! That is nice to know Kat! I love to hear that someone is campaigning for my food!! N x
Made this for dinner tonight. Apparently beautiful 😍. And I don’t normally eat pork.
Sorry Nagi that should of said absolutely!! Beautiful
I’m so glad that you enjoyed it Jodee!! N x
I frequently oven bake pork chops…with a pack of frozen brussels sprouts….I am going to add potatoes and your lovely glaze…Just doing Coles online order now,,,Thank you for the inspiration👌….Love your site💜
Enjoy it Maev!! N x
This recipe is SOOOOO delicious!! I will definitely be using this recipe all the time!! Thank you!!!
Woo hoo!! I am so glad that you enjoyed it Lillian! N x
Wow, this is really good! Didn’t change anything & made double sauce. Served with homemade applesauce. Will make this regularly. Thank you for sharing your recipe.
Woo hoo!! I am happy that you enjoyed it Linda!! N x
Made this exactly as instructed using puddledub pork .served with roasted veg . DELICIOUS.thank you .#puddledubpork
I’m happy you liked it Polly!! N x
Hello Nagi, what difference should I make to the recipe if I’m using boneless pork chops?
See Note 4 under the recipe Tina! N x
Note 4 appears to cover different sizes of bone-in chops. I don’t see any cook times for boneless chops. Please advise.
Exactly. Wondering the same
Can this be cooked in the air fryer?
I haven’t tested that Cindy so I don’t know! N x
Nowhere near enough sauce but still tasty
Made this as recipe directed…wow everyone was happy and have asked for it to be a regular meal,I had some steamed broccoli,beans and snow peas on the side
Made this exactly as given in the recipe. Delicious!
My stomach is happy. That was so yummy!!
You didn’t list pepper in the ingredient list? I just happened to watch the video also and see you added pepper…. how much is needed please?
Hi Nicole – just add pepper to taste as is written in the recipe! N x
I made this recipe for the first time a few years ago. I saved it back then and have kept going back to it. It’s in my list of top 10 pork chop recipes ever, and I’ve been making pork chops for 30 years.
It was so delicious, Wish I would have doubled the sauce! Thank you.
I had, surprisingly, all the ingredients in my pantry for the rub. And, since I’m not really a “measuring out” sort of gal, I just eye-balled it and threw the items together.
Didn’t matter because…I made it and I LOVED it! Thanks, Nagi!
OMG! Was soooo good!
Thank You!!!
Yummy once again, thank you so much for your yummy & approachable ideas!
Just cook it!! You will NOT be dissapointed! This is AMAZING! (thank you Nagi!) The one thing I did, is what another commenter said, and that was to double the basting sauce. Saved this recipe and will entertain dinner guests with this one!
I have been making your curryed sausages I also use chicken brought me right back to childhood so yum thank you