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?? 😉
Holy moly was this recipe full of flavor! Doubled the amount of glaze/sauce because we just needed more since our pork chops were a little over 1in thick. Can’t wait to cook this again!
First time making pork chops in the oven and my goodness this sauce was amazing. I doubled the sauce as well. Can not wait to make it again.
Hi Nagi, I’ve made many of your recipes and they are all delicious and come out perfectly! I made these pork chops with potatoes and my husband loved them! However there was a lot of liquid left at the bottom of the pan. There was a bit of sauce on the chops but not as much as on yours. I trimmed the excess fat and followed the recipe exactly but I don’t know what went wrong. Thank you.
Delicious! Was going to make my quick pork chop and mushroom and peppers on the stove top then decided to try baking and making your sauce. I sauteed my peppers, onions and mushroom with white cooking wine then topped your chops with this. Hmmm Hmmm. Thank you@
This recipe is really tasty. Next time I’ll double the sauce. I used Yukon Gold potatoes and they also had the carmelized sauce baked on. I found the cooking time to be too long – I used an instant thermometer so they weren’t over done. The recipe is a definite keeper and going into my regular rotation. Really yummy.
If I’m baking then the heat is coming from the bottom and then when I change it to broil you said to flip? This means that the meat will be cooking on the same side during bake and broil? So am I supposed to never cook the other side? My chops were fairly thick maybe half an inch. No bone. I reduced the time to 12mins bake and 7mins broil. There was no sauce left on the tray it was black soot and the pork came out hard and chewy. I followed the recipe other than the flipping part cause that didn’t make sense to me to cook the same side twice. Didn’t work out for me but good luck to others
When you are baking the heat is rising to the top of your oven, thus baking the top side of meat(unimpeded by the tray which deflects some of the heat). This is also why a cake browns/cooks faster on top.
When flipping to broil, you’ve now placed the smothered side closer to the unimpeded heat.
This was amazing!!
What are you talking about?
Wow this oven bake pork with potatoes is delicious I got to do this again.
Nagi. How wonderful are these chops yuum. I’ve made them 2x now and my husband loooves them and of course so do I, they are my go to PC now. Aaand I just adore seeing Dozer oh he is just as delicious as the chops lovely boy that he is. Thanks Nagi you are the best
Made this recipe with potatoes and came out absolutely delicious 😋
I haven’t made this yet because the recipe is missing an ingredient. the video shows you used pepper in the sauce. What quantity do I use?
Hi Barb, it’s listed in the ingredients, just season to taste here 🙂 N x
Love this recipe! It’s the only pork chop recipe I now make, love how the sauce gets onto the potatoes as well!
Love this recipe! Today I’ve made it for the third time!! And it’s a really hot day too.
I used BBQ sauce instead of the ketchup. My husband really enjoyed it. Careful with the cooking time depending on the size of your chop. I had one large and one a bit smaller, the smaller one was a bit tough and the larger one just a tad tough. I would cut back on the cooking time. Maybe 10-12 mins. Instead of 15. Many thanks!
This is an amazing recipe, the sauce is so so so tasty!!
Are you using an Australian 20ml tablespoon or the smaller 15ml one they use in USA.
Good question. I assumed Australia used the same measure as New Zealand but looking it up theirs is 20mL and NZ is 15mL. Nagi??
I love your recipes Nagi! They’re always satisfying and simple enough that a noob cook like me can make them! Thank you!!
Unbelievably easy to make but there’s so much flavour. I would reduce the sugar a bit but other than that this is perfect. Definitely making this again!!
So good my husband didn’t even add hot sauce!
😂 I take it that’s a good thing Elizabeth?! N x
Will defenately make this again, was easy but really nice. Just been printing out a couple of your recepi´s right now that I plan to make this week, I need to catch up 🙂 x
Game changer… I used sweet potatoes instead of white. … OMG… The sweet savory thing on the sweet potato was amazing.. thanks for the recipe.