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?? 😉
P.S: I posted this review by mistake on your butter chicken recipe. Can’t delete it.
This was the best marinade I EVER made. I added some spicy ketchup and it gave it the best flavour, added less sugar also. I knew Nagi was an excellent cook since I tried the lentil soup recipe, but this completely blew me away. Everyone in my family loved it, I don’t cook very often so this was a shock for everyone how good it tasted. Please try this!! Nagi is the only person I trust from now on with recipes, everything is so good.
P.S: I posted this review by mistake on your butter chicken recipe. Can’t delete it.
This was the best marinade I EVER made. I added some spicy ketchup and it gave it the best flavour, added less sugar also. I could eat this FOREVER. I knew Nagi was an excellent cook since I tried the lentil soup recipe, but this completely blew me away. Everyone in my family loved it, I don’t cook very often so this was a shock for everyone how good it tasted. Please try this!! Nagi is the only person I trust from now on with recipes, everything is so good.
Made this today. I doubled the sauce, I had 6 pork chops and wanted extra sauce for the potatoes. It was easy To make and delicious.
This is the first time my pork chops have come out tender! I have already made this several times and every time the chops are delicious. Everyone loves this!
This recipe is so easy and it is now one of my favorites to make!
How long to I bake if I have boneless pork chops? So excited to try this recipe!
Loved it! A quick simple easy dinner – My hubby said “If I got this at a restaurant I would be sooo happy!”
Thank you for your amazing recipes once again!
Oh my goodness! This was so delicious! I added broccoli to the tray and brushed that with the marinade… yum! I will say, I used cutlets that were a little on the thin side. So 15 min was a bit too long, and that was with 5 min under the broiler. But even still, mmmmm! Thanks for posting such a fantastic recipe.
Simple and Scrumptious! Such a fabulous mid week meal. We served it with blanched sugar snaps from our garden and organic broccoli, yummo!! Thanks for sharing 🙂 Ps – so entertaining watching Dozer reject the cucumber! 😀
I haven’t tried this yet but am truly curious how you can cook pork chops in the oven for that long of a time? Seems like they’d come out as tough as shoe leather.
Hi Elizabeth, I use thick bone in pork chops here so the cook time is perfect – see the other comments below for feedback on how good they are 🙂 N x
Delish! My husband wished for more. WE never eat pork but I got some pasture raised – farmers market organic product and thought I’d treat myself. So guilty! Love those intelligent sweet little porkies.
Safe for another year!
These pork chops were absolutely delicious. Thank you for this recipe. P.S. I have done a few of your recipes and they are all delicious.
Hahah just made your pork with tato. I’m 63 year old mere male that NEVER cooks. So so easy & best pork ever. Turned out to be perfect, even impressed my wife. Not an easy task. I might even cook again. Thanks for a great easy meal.
Wow. Made my pork chops so flavoursome, It was quite rich but i held back on the vinegar. Will def use the right amount next time. Hubby loved it.
I pan fried mine for 3 mins on each side as my chops were quite thin and just basted them.
Will def be on the menu again.
Hi Kathy, yes the vinegar will balance the richness here, I’m so glad you enjoyed them though!
Best porkchops recipe! I have made this so many times and i get “mmm yummy” from my children. This is my favourite recipe.
I normally grill them and caramalizes very well.
Thank you so much.
I love this recipe and so does the family. I put it back on the menu now it is getting colder in Brisbane. I love winter food, I get so bored by the end of summer eating salads and the like…then it takes me a while to rediscover gems like this one. You amaze me how you can balance flavour so well, a true gift…and in turn you make me look like a good cook 😊. Bye.
Thanks so much Risky 😉 N x
Tastes Amazing! Definitely recommend
Thanks so much Nic! N x
Fantastic porkchops and best of all, so easy. I don’t have a broiler so had to compensate with turning oven up. Could you add alternative on this topic in recipe please. I love your recipes and you are now my go to. Easy instructions, always alternatives to replace with. Love your straightforwardness. Thank you for sharing
Thanks so much Mette! N x
Excellent juicy pork chops. Will plan to use recipe when I have guests over.
I’m so happy you enjoyed it Linda, thanks so much for letting me know! N x
Not sure where I went wrong. Just no caramelisation, quite “runny” liquid. Just no “thickness” to the sauce at all 🙁
Hi Geoff, sorry you had issues here – sounds like you may of needed to increase the heat a little. N X
Can we use regular potatoes like red potatoes but cut them small? Thx! 🙂
100% yes! N x
Delish! My 3yo, who doesn’t eat a lot of meat, demolished an entire pork chop! and then some of her dads to!
Amazing!
That’s the BEST Steph!!! N x