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?? 😉
Followed recipe to a T. Came out better than Restaurant quality!!! Thank you for posting! I used center cut pork loin chops
That’s terrific to hear Joe!! So pleased you enjoyed this – N x
I made these tonight for the first time. I had some pork chops in the fridge and thankfully I found this recipe. It was quick, easy and delicious! I will definitely be adding this into our rotation.
That’s terrific to hear Nancy!! So pleased you enjoyed this – N x
Just have regular vinegar, not apple cider nor the other substitutions 😞 can i omit it or what other sustitution can i do?
Regular will be fine Marcy!
My wife left town to go wedding dress shopping with our daughter and I stayed home with our boys. As she left she reminded me that there was a package of pork chops in the fridge that need to be cooked soon. So after work I did a google search for a pork chop recipe and yours caught my eye because you said “using ingredients I bet you have in your pantry”. Low and behold we had ALL the ingredients! My only blunder was that I had very poor timing. The meal finished cooking as walked out the door headed to their basketball game. So I covered the pan in tin foil and left. When we arrived home 2 hours later they were still warm, I turned the oven back to broil and heated them up…they were a hit! So tender and flavorful! Thank you so much for giving our always on the go family a new easy recipe to enjoy. Delicious!
I LOVE HEARING THAT! PS Congrats to your daughter 🙂 N x
It’s my first time making this recipe. All I have to say is Delicious. My family enjoyed it!
It’s my first time making this recipe. All I have to say is DELICIOUS. My family enjoyed it! The recipe is simple and easy.
On the fourth time making these pork chops. They are delicious and so easy. Thanks for the recipe. Tonight I am serving them with baked apples and buttered noodles.
That’s terrific to hear Judy! Thanks for taking the time to let me know – N x
My family of picky kids all loved this recipe! I love the idea above of putting veggies on the tray as well. Thank you for the recipe. It is definitely going into rotation!
Thanks so much for this great recipe. Just tonight I served it to my family and they all love it. I’ve been looking for pork chop recipe like this one for quite some time and your recipe really work. All the best to you. Cheers!
Thanks so much for this great recipe. I’ve been looking for easy to prepare pork chop recipe for quite some time already. And just tonight I served this to my family and they all love it. All the best to you. Cheers – Leandro
Nailed it Nagi! I also tripled the sauce for more chops. We enjoyed it, and I will be using again. Thank you!
I love hearing that Momof3!! Thanks for letting me know you enjoyed it! N x
I made the pork chops with the rub and serve it with Puerto Ricans Arroz con gandules and cabbage salad it was scrumptious, my husband loved it. Thank you. For the recipe and God bless.
That sounds good
I love hearing that Mercy!! Thanks for letting me know you enjoyed it! N x
This looks amazing but hubby cant have tomato. Is it eben possible to substitute?
BBQ Sauce!
I made this recipe tonight for dinner. I had boneless pork chops, some were little and some were medium sized. I also had potatoes, a sweet potato and carrots on the tray. I tripled the rub, that way we had some for dipping. This turned out great, the pork chops are gone and almost all the potatoes and carrots. I can’t wait to try this rub with chicken. Thank you.
I love hearing that Melissa!! Thanks for letting me know – N x ❤️
Eating pork chops with your marinade recipe right now! Very good, thank you! I will make these again for sure!
I love hearing that Denise!! Thanks for letting me know – N x ❤️
Just tried this tonight. Tripled the sauce recipe for 6 chops. Delicious! The family loved it. Chops were tender and juicy. Potatoes were so yummy,I couldn’t quit. I usually substitute or improvise, but I didn’t alter this one.
Love the way you set up your recipes and your thorough directions and extra notes. I’m usually not one to comment, but positive comments are important to keep websites like yours up. Looking forward to trying another of your recipes soon!
HIGH FIVE! So glad you enjoyed this Betty , thanks for letting me know! N x
Hello from the currently very frigid USA and Happy New Year! 🎉
Being it’s so bitter cold here in the states, I couldn’t conveniently utilize the grill to cook my bone-in pork chops.
I searched for a quick easy, but tasty recipe that hopefully wouldn’t turn my chops in to shoe leather.
I clicked on your recipe that generated from my Google search. Solely based on the star ratings and picture.
I’m so happy I did!
Delicious, and moist! My somewhat picky husband even raved. It’s a recipe keeper!
The potatoes are a great side. I just like to add some garlic powder, parsley flakes and salt to the oil before tossing the potatoes in the oil.
Thanks for your recipe. It really helped me out in a hurry and was oh so tasty. Oh, and did I mention easy? Haha
So pleased to hear you enjoyed this Carol! STAY WARM!!! N xx
Just wondering, if you use chicken, can you use boneless, skinless chicken breasts – or would that be too dry? Better with bones and skin?
Hi Colleen! As long as the cook time is right, they will be great – but yes always juicier with bones and skin! N x
I just did this recipe for my family and it turned out amazing. I doubled the rub recipe after reading in the comments. I absolutely love this. I can’t wait to try this in chicken next.
Wow, so good!
Love hearing that Kate!! Thank you so much for taking the time to let me know – N x ❤️