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?? 😉
My son cooks one night a week for us – when he asked what he had to do he groaned because he thought it would take him ages to get it all done. But no!!! He loved how easy it was to get everything together and of course it tasted delicious!!! Thanks so much for easy to follow great tasting recipes!
That’s great to hear Shona!! N x
I was wondering too about cook time for boneless
Hi Daphne – that would depend on their size. How big are your cutlets? N x
The 2 of them weigh 1.67 pounds
I was looking for an easy and different recipe for pork chops to make for dinner tonight and came across your recipe. Love that it is easy to make and the sauce is really delicious. But, when I put the chops in the oven to bake for 15m. when I took them out they were swiming in liquid. I took the chops out then put them on a rack but I did not discard the juices. I proceeded to baste and broil them on each side for a few minutes and they turned out fine. The juices stared to caramelize after cooling. I just wanted to ask you why you think the pork chops released so much liquid during baking. They had not been frozen and I let them sit out a bit before cooking. I plan on making this again because my family really enjoyed it!
Same thing happen to me. Nagi why does this happen. I tried simmering the sauce but it was way to liquid and my pork unfortunately turned out to dry 🙁 usually the recipes are amazing so was wondering where I went wrong.
Same happened to me, its the only recipe of Nagi’s I haven’t quite mastered. We still demolish the chops, so not a complete loss. Just can’t get that caramelization right.
Best chops ever!!! We all loved them!! Thanks for excellent recipe!!
YOu’re so welcome Kathy! N x
The chops are tender and the sauce is sooo deeeelicious! I had some tempora shrimp and dipped it in the sauce. It was devine. Yummy.
Perfect Tracy!! N x
What a quick, delicious sheet pan meal! Served it with blanched green beans sautéed with soy and chili-garlic sauce. Made a perfect meal.
Perfect Sandy! N x
My 9 year old daughter is so picky but she loved this so much, it’s definitely gonna be my go to meal. As for my son, who’s a foodie like me, loved this dish so much. Thanks a lot for the recipe, it’s amazing.
Winner!! That’s great Lolo! N x
What cook time do you recommend for boneless?
Absolutely delicious! The family really enjoyed the caramelized pork and potatoes. I placed tinfoil on the pan which helped with an easy clean up. Definitely will make this recipe again.
I’m so glad ou loved it Lori!! N x
‘Delicious’ is an understatement for this recipe. Sooo good!
Your recipes make me look like a competent cook 👍
You nailed it!!! 🙌
I really enjoyed this and it was so easy. Next time I will put the pork chops in at the same time with the potatoes as my potatoes were all done before the pork chops and I had to take them out and keep them warm while the pork chops continued to bake and even then they could have baked longer. Maybe mine were too thick or my potatoes were cut too small?
Hi Susan, sounds like your potatoes may of been cut slightly too small, I’m glad you still enjoyed it though! N x
Do I need to use a different type of tray when I go to broil/grill the chops?
Hi Laz, this is all done on the one tray 🙂 N x
Such an easy meal & a tasty one. I will definitely be making this for my family again.
Hello Nagi, thank you for sharing awesome recipes! Can I substitute pork chop with pork shoulder steak?? I have all ingredients a part from pork chop T.T
Sure can Yeonjoo! N x
I‘ve never posted a rating, however, this is absolutely delicious and will certainly be repeated. Thank you!
Thanks so much Nancy, that’s fabulous to hear! N x
Omg this is soooooo good. My husband and I were licking our fingers. I doubled the sauce. I will be putting my steak in this sauce and grilling it. Yum
I’m so glad you enjoyed it Kathryn! N x
How you have turned a plain pork chop into something so tasty is just amazing. Will let my family know about this
Thanks Nagi
And it’s so EASY! I’m so glad you enjoyed it Teresa! N x
Thanks for another great recipe Nagi!
I made this last night and everyone raved about it!
Wahoo, that’s great Emily!!
Hi! How long would you suggest cool time for boneless chops?
Hi Elizabeth, that will depend on their size – how big are your chops? N x
Pretty small in size – around six inches long and about 2 inches thick. Thanks so much! I love your recipes !
Cook*
My husband and I loved this!! Gonna try it tomorrow with chicken 😋
Enjoy Kristy!! N x