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?? 😉
The pork chops look the same as the picture when out of the oven!! They taste awesome too.
Wahoo, that’s great Deb!
OMG totally awesome served with steamed greens so good Nagi
Yessss! 🙌
This recipe was delish my hobie loved it . Wil do this one again for sure thank you so much can I use this sauce for other meats
You sure can use the sauce on other meats, it’s so tasty isn’t it Maureen!
OMG totally awesome served with steamed greens so good Nagi
The oven feature on our oven is unfortunately broken right now! 🙁 Is there an option to still make this recipe without broiling?
Made these last night using pork cutlets and the only change I made was to bake & broil a little longer. They were delicious. This morning my husband mentioned the “delicious pork” from last night. Easy AND delicious speaks volumes in my book. Thank you for the recipe.
BTW Dozer is a darling.
I’m so glad you loved them!
Just made this dish for the first time. Very yummy! A great way to cook pork. There were no leftovers, Maybe some crusty bread to sop up the juices might make it even better. Now I just need to go cycling for about 10 hours to burn off a fantastic, tasty meal. Thank you.
I’m so glad you loved it Drew!
I have made this before and loved it! Due to new diet restrictions, I have to watch my potassium intake. Any way I can get the potassium info for this recipe? Thanks much in advance!
These look great! Just wondering about It all sticking to the pan. Could I line the pan with tin foil or do you have another idea?
Hi Edi, you could definitely do that, I hope you love them! – N x
Nagi, you’ve done it again! Made this after a difficult day at work and was instantly cheered up!
Wahoo!
Will definitely be a regular on our dinner menu, so scrumptious!
Awesome Ursula!
Made these chops tonight and served with good old irish champ with scallions. Absolutely delicious; Nagi – your recipes are the very best! Thank you!!
Made these chops tonight and served with good old irish champ with scallions. Abdolutely delicious; Nagi – your recipes are the very best! Thank you!!
I made this for tonight’s dinner. My daughter absolutely loves it. Thanks for the recipe.
You’re so welcome! I’m so glad you loved it!
Thank you for the details!! As a novice cooker some things are not as self explanatory as a expert cooker may think!
You’re welcome Susan, I hope you’re loving the recipes – N x
can’t wait to try this one! I’ve cooked three of your recipes so far and my husband has raved about each one! Thank you for such delicious and simple recipes!!
I hope you love it Cathy, let me know what you think!
It was delicious! Loved the caramelization and again – quick and easy! Tonight I’m cooking the one-pot macaroni & cheese!
Enjoy Cathy!
Yum! I needed something for tonight’s dinner.
Enjoy Molly!
Delicious recipe!! As always with your recipes Nagi.
Thank you.
Thanks so much!!
Ya I would cook the potatoes at 375 for 15 min. The new add pork and lower to 350 for 15 – 20 min then to broil,, it was really good after I took the pork out I shook the potatoes around in the juice that was in the pan yummy 😋
Great Sherrie!
Hi!
I’m making this tomorrow and will be marinating it all day. The pork chops we have are boneless. Do you have any recommendations for how we should adjust the cooking temp/time so as not to dry them out?
Thanks!
Hi Jacquelin – it will just depend on the size of the chops – I have the directions in the recipe notes. Let me know how you go! – N x
Oh no! What happened to that great Brocolli salad you had in, as a recommendation, before the update?