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?? 😉
Made this w/potatoes and doubled the glaze.
Recommend adjusting temp to 400 and cooking a bit less. Pork came out dry. Even so, it was yummy and my fam wants me to make it again! Thank you, Nagi!
This was the first recipe I chose to make from your website and I look forward to using more! However, this particular recipe, my chops came out dry. I waited for internat temp to be 145 than broiled. Should I broil the chops prior to the temp reaching 145? Potatoes and salad were perfect, btw! I appreciate any/all advice. Thank you.
Hi Melisa – they would have been overdone as this is the temp you want them to be once finished – N x
So 15 minutes without flipping pork chops?
Hi Melani, yes that’s correct!
In the oven waiting for family to come home , smell fabulous , second recipe I have tried since I found your site on Friday , they loved the lemon fish as well, so will be looking for more ideas
Thank you
I hope you love them Rita – love to know what you think!
Thank you for doing this. Your work is so lovely and it’s really kind of you to share.
This is my favorite go to meal. It’s quick and easy and so delicious. I am always making this meal xxx
I’m so glad you love it Lauren!!
These pork chops were delicious and tender. Rave reviews from the Fam.
Wahoo Isabel, that’s terrific!
I also used this recipe for chicken and Family was raving; juicy and delicious. To I’m make no a bigger batch of pork chops for company. Thank you for the recipe.
that was Amazing and simple thank you for your help
You’re so welcome Carole!
Absolutely delicious! So yummy. So easy. Thanks for the recipe.
You’re so welcome Kathleen!
Love this recipe. Make it all the time.
Great receipe Kids Approve
Wahoo!!! They are the hardest people to please!
Hi Nagi firstly let me congratulate you on your blog it and you are incredible and inspiring! I’m working through your recipes and just love cooking them. I tried the oven baked pork chops yet unfortunately my glaze turned out too watery and lost its ‘jam’ feel. I always brine my pork chops to ensure they are moist and tender. This could have resulted in much more liquid in the pan causing the excess liquid though I’m not sure. Do you have any idea what I could have done wrong? Otherwise I followed your recipe to a tee. Regardless the meal was gobbled down by all but I did miss your glaze in more ways than one. Keep up the great work and big hug to Dozer from my twin girls and me.
Hi John, Sorry it didn’t work out perfectly for you – were your chops extra thick by any chance?? – N x
Just made this recipe tonight. My son and I loved it. I feel like the pork chops could have been a little more tender. Not sure what to do about that. However it was delicious!!!
Hi Tracey, could have just been the size of them – maybe cook a little less to get that slightly pink inside. I’m so glad you loved the flavour though!
Hi Nagi, tonight I’m cooking baked pork chops, my son (23) is cooking butter chicken and my daughter told (21) is cooking chinese beef and broccoli. I’ve raved about your blog so much that they are also keen converts to your recipes. Thank you so much for your blog, and for sharing your passion for easy, delicious food with the rest of us. LOVE your recipes. And I have a beautiful border collie called Hammy, so I’m pretty impressed with how much love and adoration Dozer receives.
Regards, Fiona Mitchell
That’s so nice to hear Fiona! Give Hammy a belly rub from me ❤️
Very moist and tender enough to cut with a fork. Will make it again. Thanks for sharing.
Wahoo, that’s great Connie! ❤️
So moist and delicious. Will be fixing this again. I also added a small can of green beans with the potatoes and chops.
Sounds great Gay!!
I love this recipe. Its easy and delicious
. I make double the sauce as everyone loves it.
Perfect Lynn!
This recipe was delish my hobie loved it .
I’m so glad you loved it Sharon!
Another big thumbs up from the family! 👍 My chops were quite thin so a little tough in the end but really tasty. Unbelievably easy to make and the potatoes were simply delicious 😋 Thx Nagi
Hi Jilly, just cook them for a shorter time next time – I’m so glad they were a hit though!
Nagi, Great recipe! That Rub was DELICIOUS!! I’m retired and love to play Golf and Cook. However I can use some help on Rubs and Sauces! This Rub caught my eye because it was simple and easy and I had everything in my kitchen! It made for a great dinner! Thank you.
Wahoo Ron! That’s so great to hear!