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?? 😉
This was delicious..Loved it.. It was done before time called for ..I will use this recipe again
Had a few issues. Chops were already at 140 temp at flip time and that was on 400 not 430. Too much liquid in bottom. Maybe use bigger dish with less chops. Sauce calls for too much oil. Not horrible but I should have used my own intuition instead of following a recipe exactly which I normally don’t do.
Love this rub! It’s always My go to when making porkchops. It just always hits the spot. Thanks for sharing.
Hi! Looking forward to trying this recipe tonight. I’m using things we already had on hand and didn’t know if I need to adjust cooking time for boneless pork chops and cubed sweet potatoes (instead of potatoes). Any insight?
Had this tonight. It was absolutely amazing will do it again. Served with fresh green beans and sweet potato
Very delicious and juicy! I think next time I will double the rub and reduce what isn’t used to glaze over the plate because the flavor is amazing!
I’ve made this recipe several times as it’s become a family favorite! In fact I double the marinade since it’s so yummy warming up the extra and pouring over the pork and potatoes when done!!
Can this recipe be used on chicken
ABSOLUTELY fabulous! Definitely doing this again – with the Magic Broccoli which is also defo the best broccoli recipe ever!
How much pepper is in the rub? I don’t see it listed in the ingredients.
Wonderful
Tried this and ut was delicious. Will definitely be making it again.
Made this for dinner tonight. My eldest son normally moans when I make pork chops as he doesn’t like them. He’s just licked his plate clean and said they were delicious. Thank you Nagi for another amazing recipe.
I used a thick bone in chops, they were awesome and juicy, I marinated it for about 2 hours and boy was it good!
Made this last night and it truly was easy and delicious!! This is my favorite recipe blog 🙂
Awwww! Thanks! N x
Sauce is amazing. Cook times are all off unless you like pork chops dryer than the Sahara
I don’t have an upper broiler & bottom broiler is too close to flame. Is there any way to caramelize in oven? I want to try this recipe so badly but you don;t say how to do it without top broiler in oven.
This recipe turned out fantastic! My son said that he never wants pork chops cooked any other way from now on! He just wants them like this. The pork chops were so tasty with the caramelization and were really tender and the potatoes were so delicious as well. This recipe was a hit! Thank you for it Nagi.
First, let me say that we love your website & my family & I have thoroughly enjoyed many of your recipes. Unfortunately, this pork chop recipe just did not work for us; the pork chops were tough with not much flavor. We’ve often found it challenging to cook pork chops that result in tender & tasty meat; although we were hopeful because of our previous experiences with your recipes, this pork chop recipe just did not satisfy our quest for tender tasty pork chops.
I cooked this recipe and a couple of times it was quite tough, however it was because I used the wrong meat and I cooked it for too long. I usually use butterfly pork chops and cook it for around 15 min
Cooked this for two tonight. We loved it. Flavours were so good and it caramelised really well. I subbed apple cider vinegar with white wine vinegar. Thank you for another simple but delicious recipe, Nagi.