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 am preparing this recipe right now, but my concern is that even though the oven temp is high, these chops are so thick… will they bake through in the time specified? I don’t think the potatoes will. I reduced the heat to 375degrees so that maybe slow cooking is better? The prep seems simple and the results seem worth the effort and test. We shall see!
When in doubt, use a probe thermometer. For idiotic food safety, they recommend 165º but that’s absolute rubbish. For a good tasting chop, don’t go much higher than 145º and you’ll be good.
A note for the food safety nazis – at 145º, it takes 3.8 minutes to achieve a 10^7 kill rate, at 150º it takes 1.2 min so on the way from 140º to 150º, you’ll pretty much kill everything that needs killing.
I just made them with thinner boneless chops and had the same concern about possibly overcooking them (mainly the taters) but it came out pretty good with me following the instructions mostly.
I would suggest doubling the ‘rub’ ingredients. I barely had enough and think it would have been even better with more. In fact, my wife just told me to make another batch of rub for dinner tomorrow.
How thick are your chops Lucy? 🙂 N x
YUM! This was so delicious and sooooo easy to do. The family loved it!
Really good recipe. I’m an American so used ketchup and was skeptical but absolutely FANTASTIC!!! Used pork and were amazed. Quick and easy so good!!! Thank you!
That’s so great to hear Sean! Thank you for letting me know you enjoyed it! N x
Absolutely amazing! I used butterflied porkchops and they were fork tender.
Did you cook the butterfly for the same amount of time?
You mean butterlifed pork? What cut? 🙂 N x
That’s so great to hear!! Thanks so much for letting me know Rebecca 🙂 N x
Fantastic…
🙌🏻
Love this recipe. My hubby even thought is was barbecued. What I really appreciated was The nutrition information since I’m doing Weight Watchers and I count points. 😊
LOVE HEARING THAT!!!! Thanks for letting me know Susan! N xx ❤️
How hard is the baking sheet to clean after broiling? Can I line with foil? Can’t rate now because I’m making tonight.
Hi Janice! I don’t have problems cleaning it and my baking tray is not non stick 🙂 N x
I have a very similar recipe from an old Good Hhousekeeping book. They called it “Party pork chops” and it is a favourite of ours. Am going to try your version now. Perry pork chops anyone?
Party Pork Chops! LOVE THAT!!
I just found your site last night and made these pork chops for “clean out the fridge/freezer” night and they were wonderful! My husband was very happy and my toddler a bunch too – high praise.
I just read your “about” section and I had to laugh because you “will never have a cauliflower pizza crust recipe” here. I’m a gluten free eater, so I cook from a lot of Paleo-type sites, but I will never touch a cauliflower pizza crust either! The cool think about cooking with real food, though, is that it’s healthy and often GF anyway. I think I’ll be checking out your other recipes as well.
Finally, I thought I’d share that I replaced the brown sugar with just a splash of molasses. I really try to cut back on sugar where I can, and I find that a little molasses gives the same yummy flavor with less total sugars, which may be useful to some of your readers. Thanks from Connecticut in the US!
Love hearing that Laura! So glad you enjoyed these! N xx
Very good. Substituted pumpkin/butternut squash for the potatoes. Came out great! It’s a keeper!
So glad you enjoyed this Susi! Thank you for letting me know! N xx
Made this recipe as written and it came out perfect! Thank you so much Nag for a delicious meal!!
You’re so welcome Janet! Pleased you enjoyed it! N xx
I already had my chops in a simple brine before finding this recipe, but went ahead with it anyway. Chops were a big hit. Husband said definitely put these on the “make again” list.
So glad you enjoyed this TP! Thanks for letting me know! N x
I had to trim all the tasty fat off my loin chops for the benefit of my husband’s diet – so I was hoping this recipe would rescue us from bland/dry chops and it did! I put all the ingredients in a gallon zippy bag and squished the chops around in there then left them while I did the potatoes (added red & white sweet potatoes and parsnips too). Turned out great and I would imagine you could sub here and there to avoid a shopping trip (ie: apple juice or wine vinegar vs cider vinegar or honey vs brown sugar?)
That’s wonderful to hear Chris! Thanks for letting me know! N x ❤️
Bravo!!! This was so good. Thanks
That’s wonderful to hear Linda! Thanks for letting me know! N x ❤️
Nagi, I just found your site yesterday and I have fallen in love with nearly ALL your recipes! And you’re a fellow Sydney-sider! Even better! Last night we had the Oven Baked Pork Chops and the family devoured them and rated them “Definitely must have again”, so thank you so much! Now I’m off to plan some other meals from your wonderful collection!
I’m so glad everyone loved the pork chops Sue! And I’m glad you found me too 🙂 N x
I’m so glad everyone loved the pork chops Sue! And I’m glad you found me to 🙂 N x
Do I have to use Worcestershire sauce if I don’t have any? Well out make big diff
I am glad i found this recipe, the output was so yummy my husband and I liked it so much. I made it last night for our dinner. Thanks Nagi for sharing. I just extended the baking time and doubled the rub ingredients and added some rosemary.
So glad you enjoyed this Gaudz, thanks for letting me know! N xx
I made this as per recipe read and it was a huge hit. Very delicious.
This time I have boneless chops, can you recommend cooking time? Chops are about 1 – 1 1/4″ thick.
I know bone in is ideal but I really want to make this with the boneless chops I have on hand
Thanks so much! Happy Cooking
Hi Carol! Just a couple of minutes less should be just perfect! 🙂 N xx
I had regular cook time and the pork chops came out dry so if you still want a little juice reduce it to from those 10min cook times to 7 mins cook times
Im trying the cook time as well I’ll let you know what I come up with.
I’m so excited to try this tonight, but I’ll be using red potatoes instead!!
Hope you love it Erin! N x
Wow! This is so delicious. I tried it I added a tsp of hot sauce and baked it with rosemary .The aroma is so good.. Thanks for sharing your recipe with us, Nagi.
That’s so great to hear Gina! Thanks for sharing your feedback – N x