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?? 😉
I was looking for a one pan recipe and this one came up. Tried it, loved it!
Terrific Joanne!
Delicious!! Making it this cold snowy day. This has become a regular in my meal wheelhouse because my nine year old daughter loves it! (As do I)
Perfectly delicious tender pork chops!:) I did add 1 tbsp mustard to the marinade/ rub, and then some melted butter to the remaining basting mixture.
Sounds divine Vera!
Love this and so easy to do! Making it again tonight!
Great!
Very easy and delicious recipe. Things I would have done differently as my chops were very large;
1. Initially, cooked the potatoes for 5 minutes instead of 10. (To offset the extra time for larger chops)
2. Made way more rub. I didn’t have enough to lather the larger chops (and the extra chop I squeezed in ;)). I didn’t quite get the nice golden colour at the end.
3. Marinated the chops. It was flavourful enough without it, so I can imagine it would be very good with.
Thanks for sharing. It was delicious.
I also added carrots with the potatoes.
Hi Evan, I’m so glad you loved it still! Thanks so much for the feedback!
This recipe is absolutely delicious and so eash!
Thanks so much Carol!
Absolutely delicious! And easy to make.
Wahoo! So glad you loved it!
This recipe is ridiculously easy, yet it yields intense flavor turning simple porkchops into a delicacy.
I have never put two items together like that. Used cut up russet potatoes and gave them a little more time. Very flavorful even without marinating. Great recipe. Thanks.
My whole family really loves this dinner. I even burned it a little bit last night (I got a little sidetracked by Christmas lights LOL) but my very picky boys just ate around the crispy black parts! Thank you for a great dinner!
Do the pork chops go into the potatoes? Or do I clear the potatoes to make room for the chops?
I tried this tonight! We love it! Thank you so much for sharing!
This is sooooooo good! I have made it twice. It’s a family favorite for sure!!
Glad you enjoyed this Brianne! N x
Oh his face when he jumps – look at moi look at moi – i’m so clever and gorgeous and handsome and smart. Great video. (love the chops too).
I’m trying it tonight. I’m subbing the apple cider vinegar for rice wine vinegar.
I’m trying this tonight, didn’t have apple cider vinegar, so I’m using red wine vinegar. The marinade still tasted great, I’ll let you know what my hubby thinks, he loves when I experiment on him LOL. It was simple easy to make,
Update; Both my Hubby and I Loved it. Will definitely make it again. Next time maybe with chicken.
Awesome!!! Glad you enjoyed this Marilyn! N x ❤️
Happy Tuesday Nagi!!
this one is a weekly regular for us -so simple, so flavoursome – perfect time and time again
thank you 🙂
Awesome!!! Glad you enjoyed this Mish! N x ❤️
Making this for dinner tonite, had all in house and wanted something different….. Loooks like its awinner from all the Great yessssi lovedit reviews.
This is the second time I’ve made these chops. Absolutely in love with the recipe! 😊
I’d definitely call this a glaze, rather than rub or sauce. And after that final broil…yummmmmm, delicious, sweet, sticky glaze!!!
First time I made, I had 3 smallish, boneless chops. They came out delicious, but a little dry 😞 I think my fault for over cooking, but I really felt there wasn’t enough of that heavenly sauce!!!
This time, with 3 large, bone-in chops, I made 2 1/2 times the sauce (oh, yummy, yummy sauce!) and I figured the broil time into the baking time. ( 10 minutes, 8 minutes, 2 minutes on broil)
I served with rice – another reason for lots of sauce 😁
Glad you enjoyed this Ginny!! Thanks for letting me know – N x
Hey I think this is an excellent recipe. But I was wondering if I could use red wine vinegar instead of apple cider