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?? 😉
I see black pepper used in the Video for the rub ingredients, but I don’t see it in the Recipe for the Rub ingredients. I see only for the potatoes
Thanks Lynne – I’ll update the recipe now! N x
This was an AMAZING RECIPE U GET👍👍but I didn’t taste it first I was a lil nervous so I had my picky eating son 2 try it first & he said mommy this pork chop good & it’s crazy cus he don’t like baked foods like…lol but it was great!!!
I’m bout 2 make that rub again & put it on some chicken wings.
GREAT RCIPE THANK U!!
I’m a bit confused. preheat the oven and put the potatoes in before the oven is totally preheated? How long do they cook
Hi Kristin, “preheating” an oven means bringing it up to temperature. You do this before you put the potatoes in, you’re then cooking them for 15 minutes before you put the pork in. N x
This is officially my favorite pork chop recipe. I made it with parsnips and carrots instead of potatoes (my kids will only eat potatoes in french fry/chip or chip/crisp form). It was really delicious and so easy.
Made this recipe the family loved it very quick and easy but most of all very tasty thumbs up
Made this recipe everyone loved it said it was very tasty thumbs up.
Love this recipe, but my husband likes boneless so I changed the cooking time.
Everyone in the house eat it all with extra sauce.
What oven temperature
How long did you cook for? Both me and my partner prefer boneless and really want to try this
This is so freakin good. I make it once a week. Addicted.
A M A Z I N G
I’m addicted !
Fantastic!!! Nagi!! has become our household name!!
I made this last night. So quick and easy. Couldn’t believe how tasty this was. I made with steaks (I didn’t have chops) so I thought may end up a it dry, but it didn’t. Steaks were juicy and soooo tasty. I made it with the potatoes (yum) and served with a simple green salad. Am making your bread and butter pudding this afternoon. Thanks Nagi xxxxx
Made this tonight and my whole family loved it and it was super easy! Thanks for sharing!
I only know regular soy sauce and light. The regular is pretty dark. Is that ok?
Hi Angela, I actually have a post where I talk about the differences here: https://discountspot.info/soy-sauce/%3C/a%3E N x
I love Dozer! and you too Nagi, your recipes are the best on the whole internet!
Quick and delicious dinner and was surprised I could make it using pantry staples for the pork rub. I didn’t do the potatoes but made a cabbage apple slaw to go with which was nice and fresh with the sticky sweet pork. Sooo good!
Delicious! Next time just a little less time in the oven since you have to put it in the broiler for so long. Whole family loved it! Even the 4 yr old that said yuck to pork chops! Added broccoli which was just as yummy. Wish I made more. This will be added to menu!! Thank you!!
cooking this again as it was so nice the first time I cooked it & so easy
Hi..just a question, what if my oven does not have a “broil” option? What do I do? I am planning to make this for dinner but I don’t know what to do about the broiling step. 😅 Thank you so much!!
Hi Len – do you have a grill function? N x
I used Duck Fat for the potatoes nothing is better than spuds cooked in Duck FAT so golden and crispy on the outside and fluffy in the middle. Your basting sauce is perfect for the Pork Chops. Thanx great recipe
Yes I 100% agree Gary, but it’s expensive here, I reserve it for special occasions 🙂 N x
Hi NAGI I GET MY DUCK FAT FROM COLES $3.00 FOR 200grm tub and it lasts for ages i par boil my spuds lightly. drain leave spuds in pot add 1-2 tbls of fat hold lid on and shake to rough up the edges add salt before you shake yeha fabulous crispy roast spuds.
I have just started following you and the recipes I’ve tried so far have been amazing. I liked the flavor of this marinade but my pork chops came out with so much juice that it took most of the marinade off the pork chops. I didn’t even use bone in. What did I do wrong?
Hi Lucia, sorry you had issues here, does your oven run slightly cool or were the pork chops extra large? N x
It’s a new oven. They were thin pork chops. Does that make the difference?