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?? 😉
OMG!!!!! Soooooo good! Hubby loves pork chops but this recipe had him looking for more.
You nailed it Laura!
I made this tonight for dinner. Mine accumulated water and the chops and potatoes baked in water. Water evaporated some what under the broiler. Chops were not sticky enough….
Another fantastic recipe of yours that has become a staple in our house. Thanks for sharing!
I’m so sorry that happened as it doesn’t sound right at all! Sounds like the broiler may not have been hot enough and the chops stewed – N x
was looking for something diffrent and easy to do with my chops today, came across this and it looked interesting, so thought i shall give this a try. Ive made the sauce already and have to say it’s banging. So cant wait to make the whole shabang later today…..1st impressions are its going to be superb
I hope you love it Paul!
Made this tonight and it was delicious. The rub was the star of it and so easy to make. Will be sure making this again.
Wahoo! That’s great Gemma ❤️
Super easy and super delicious!
Saw this recipe and I had to try it. Unfortunately I didn’t have pork chops so I used chicken. Oh was it delicious. The rub is to die for!!!
Great recipe! Very tasty. I would modify the initial step just a bit. My chops, even thick, turned out overdone. Reducing the initial temp to 350 degrees produces a more tender medium cooked chop. I wouldn’t change anything else.
Glad you liked it Larry! –Nx
Made this after a very busy day!! Also did your magic Broccoli So easy and delicious. thanks so much
Nagi, l cooked this a few nights ago. WOW !!!!!
I had 1 chop left over which l had cold for lunch the next day. Delicious ++++++
I do love the Dozer updates each time. He is gorgeous. Thanking you.
That’s so great Bonnie, I’m so glad you loved them!
I made this last night and I love the flavor and the fact it’s one pan for both the chops and the potatoes…not to myself…I thought they weren’t done so I cooked them more before I broiled them….next time less time! Delish!
Go Dozer! Was that jump after his surgery? So glad to see him healing well and back to normal.
Made this recipe last night with center cut pork chops/bone-in. Totally dried it out. Don’t know what I did wrong. I think they were already done after the baking part. BTW, I hate using the broiler (scares me!). Was very tasty but the sauce entirely evaporated. I might need a thicker chop and more sauce next time.
Dozer’s definitely back to his normal self! Sorry to hear your chops dried out, sounds like it overcooked and the sauce evaporated. How thick were they?
Your recipes always sound so yummy, yet on this recipe I’m a little confused as you said to use “4 boneless skinless pork chops, about 1 1/2 inches thick”….I’m 29 years old and have never seen any skin on a pork chop so my question is, where’s the skin I am suppose to take off? Thank you for your help.
Yum!!!! Delicious!! This meal deserves 10 stars! My family loved it. I made the Magic Broccoli too! Big hit. My 15 year old son said “ wow a complete meal” with a smile. Need warm meals here in WI! Thank you Nagi
You’re so welcome Gena, that’s awesome feedback ❤️
Used your recipe to glaze our local butcher’s award winning thick pork sausages so so good served with roasted sweet potatoes and greens
…. thank you again Nagi
Sounds divine Kym!
This one ticks all boxes Nagi. Sauce was amazing and the pork was so moist. I cooked with sweet potato. Definitely a keeper.
Terrific Barbara!
I had 1 chop left over which l had cold for lunch the next day. Delicious ++++++
I do love the Dozer updates each time. He is gorgeous. Thanking you.
Tried this recipe and the family and absolutely loved it. Definitely a recipe I’ll be trying again. Thank you
Awesome Raj!
Hi Nagi, I must say that the sauce/glaze for the pork chops is amazing. I used it on a leg pork roast – increased the amount of course by eyeballing. Sliced up the roast after resting and basted each slice with the remainder of the sauce that I heated up. Everyone had seconds. Now I don’t have any leftovers. Thanks for this five star recipe.
That’s great Jenny!
This was a HUGE HIT in our house, Family of 6 last night Naji. Thank you. I was looking for nice pork dish. it was the first recipe I came across and it was sensational. Will def be making this again. XX
Awesome Kristen, I’m so glad you loved it!
Hello Nagi,
I’m your fan when it comes to your recipes. For dinner tonight, I made the oven potatoes baked pork chops and Wow-Wee, the meal came out delicious 😋 I will definitely make it again and again.
Thank you for sending so many delicious recipes, love them.
Evelyn 🤗
Amazing!!!