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’m wondering if this would work with pork steaks in place of pork chops.?
Absolutely! 🙂
Turned out great. Just starting a gluten-free regimen and was looking for easily convertable recipies. Tasted great and no agonizing gut pain. Thank you for sharing this, it’s so quick and easy. Definitely going to be a regular go-to in our house!
Hey Nagi!
I have to say once again, this recipe is the bomb! perfectly tasty and juicy every time
THANK YOU!!!!
My husband raved about the chops–best flavor ever! I served with fresh greens & beets–a beautiful fall meal. We will make this again. I would love to try the sauce on chicken. It would be lovely for an intimate gathering!
My husband said that these were the best pork chops he has ever tasted! The chops were tender and moist and the potatoes crispy, just the way he likes them. I will definitely save this recipe and and make it again!
Glad to hear he enjoyed this Patti! Thanks for letting me know – N x
Made these tonight after freezing the chops in the sauce. Terrific and super easy. This recipe is a keeper.
That’s great to hear Bradd! Thanks so much for letting me know! N x
Hey Nagi!
These are the best baked pork chops – that marinade is divine, every time super moist. DELICIOUS!!! 🙂
Made these tonight and hubby loved them
thank you
That’s terrific to hear Julia! Thanks for letting me know you enjoyed this – N x
So, I made these tonight, and we have another HIT on our hands! The teenager had 2 full helpings, all the time exclaiming at how delicious the potatoes are! I know the pork chops should be the star, and they are amazing, but.
The potatoes.
I used red potatoes, as that is what I had in the pantry. Turned out great. Followed your recipe to “a ‘T’!!”
Thanks for another home run, Nagi!! 💖💖💖
That’s terrific to hear Diana! Thanks for letting me know you enjoyed this – N x
Hi Nagi! I made these pork chops last night, but they were thin bone in pork chops. marinated the chops for an hour or so before cooking. So I had to adjust the Oven temp & the cooking time. I cooked them for 20 min at 400 in my gas stove. Unfortunately they overcooked a bit. But we still are them & had fresh corn on the cob & cooked apples w/ butter, brown sugar & spices. The Marinade/rub was really great! So thank you for a new recipe! I love trying new things! I will try this again but with the thick chops like you did 😁.
I live this recipe. Easy to make and easy clean-up. Thank you for your knowledge and inspiration. Perfect for a novice.
Hi Nagi – just discovered your website and am thrilled with your one-pot cooking. That’s my favourite type of cooking. Greetings from Canada.
Glad you see recipes here you like the look of Lulu! Hope you find something you want to try 🙂 N x
Really loved this. I made it with apple slices instead of potatoes. Really big hit with the family.
I just made this last night and it was a big hit with the family! So easy to make, I marinated the pork chops the night before and when I came home from work I just had to pop them into the oven 🙂 will make again!
I made them tonight, everyone loved them. I will keep and use again, and again.☺
These pork chops are a hit! Everyone in my family really enjoyed your recipe. Can’t wait to try the broccoli salad. It looks delicious. Thank you for posting it!
I made these pork chops today. Absolutely fantastic! I always dry out pork chops because I overcook them. I followed this excellent and they were super yummy.
Hi, I was confused by your comment…Did yours come out dry or no?? I’m asking because every time I’ve made these the flavor is amazing but they come out SO DRY :(. Any suggestions???
I love hearing that! So glad you enjoyed this Sandy! N x
Terrific to hear you enjoyed this!! Thanks Lani! N x
Absolutely AMAZING! I didn’t have any venigar besides basalmic so I used that and baked it in my iron skillet. It turned out juicy and we just couldn’t get enough.
Glad you enjoyed it Kay!! 🙂 N x
Stumbled upon this recipe on google last night and decided to try it. Oh my God it was so lovely. Both my ten year and 6 year old finished everything on their plates and were licking their fingers afterwards. Will definitely be using this recipe over and over again. Thanks for sharing.
Second time I’ve made this …. absolutely delicious….. unfortunately I had to compromise because I didn’t have all the ingredients like soy sauce & Worcestershire sauce (couldn’t believe I’d run out of that) …. today my husband cooked everything on th bbq! This has become a regular meal at our house too!
That’s great to hear Diane! So glad you enjoyed it! N x
Sounds really good. I want to make this tonight but I am a little confused about the oven temp. I have a regular oven in the US so what temp do I use?
430F please 🙂
I cooked this for my family although i did par boiled potatoes in to the pan then oven and chops part fried in a frying pan with marinade then the oven. It was a big hit with my family in the UK. Thanks !
Marinade on the potatoes and of some home infused garlic oil with Italian herbs added for my added touch