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?? 😉
Definitely need to double the recipe.
All the sauce came off in the oven so it wasn’t that great. Would change some of the ratios in the future
Delicious
This was a great dish thank you. Delicious. Easy to make. Technique was perfect. Different ovens vary though for sure.
This recipe is a keeper! I just had 2 pork chops that I marinated for a couple hours before baking and used a frozen bag of roasting vegetables. Other than that, I followed the instructions and it came out perfectly delicious! Thank you!!
This recipe is a keeper! I just had 2 pork chops that I marinated for a couple hours before baking and used a frozen bag of roasting vegetables. Other than that, I followed the instructions and it came out perfectly delicious! Thank you!!
Great recipe….delivered on taste and ease…and I usually don’t like pork chops because of the texture….
Thank you!
Wow – very delicious! Doubled the sauce as suggested in other comments. Let the chops soak in the sauce while waiting for the oven to preheat and during the potato prebake. For broiling, I kept an eye on it to prevent over browning of potatoes but also had it about 10 inches from the element. Very easy – and great in cold weather – provides extra warmth from the oven.
I wanted something different with my pork chop instead of fried. This was amazing! I seasoned my pork chop first before I put it in the marinated. Yum yum!
Loved by everyone, Thankyou.
Made tonight for dinner. Easy to make but didn’t seem to have as much baste as shown in pictures. Still tasty and not dried out like pork can get
Yet another stunner!
I haven’t yet tried one of your recipes that hasn’t turned out to be great! Well done – (I hope Dozer has recuperated from his op. ) Best regards.
You know I love 90% of all your recipes follow you. I check out your web before going and looking for a recipe. BUT this one was not great. 1) no temp for the pork chop which all pork chops are different cut sizes. I did regulate the temp when cooking and cooked them under just a little knowing going under the boiler. Than boil for 7-10 min’s that would almost cook them right their unless 2+ inch chops which you do not mention thickness I also did not like the flavor had to give them to the dogs.
You didn’t read the recipe then blamed the author. Sad.
i made this for my wife,,
she refused to eat it,, said it tasted like vomit,
i ate mine, i would have left out the vinegar
she gave it a o i gave it a 2 of 10
Should the potatoes come off before broiling? Ours were blackened. The pan was at least 8” from the heating element and it happened in about 5 minutes.
Made this twice now. Added sliced onion on the second try and it was super good!
I can imagine using this marinade on all kinds of pork or vegetables.
I would like to try it on whole roasted onions…I love roasted onions.
Definitely a keeper!
This meal was incredible. I will likely add a bit more of the ingredients to the rub next time. But broiling it the last 7-10 really made those potatoes pop. Will definitely make this again….soon.
So delicious – I’ve cooked this three times now and is without doubt the most moist pork chops we have ever eaten.
Another recipe on repeat.
Thanks to Nagi!
what if i dont have soy sauce
Absolutely delish! Simple and so tasty. Hard to cook a loin any other way now. Another fantastic recipe, thank you.
Unfortunately, I did not like this sauce. It had very little taste or body (the most predominant taste was from the soy and Worcestershire). I won’t make it again.