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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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?? 😉
Thank you!! Made it for my family and they loved it.
That’s so great to hear Irene! Thanks for letting me know – N x ❤️
Can you add baby carrots with the potatoes?
YES – YUM!
What ever you call it, it’s delicious. It’s easy and a real change from the same old thing. We loved it with brussels sprouts and sweet potatoes. Didn’t have potatoes, but that would be so good. Thank you so much!.
Just as good with chicken thighs! Thank you very much.
I’ll try the chicken thighs next week. Yummy I’m sure! Thanks!!!
That’s terrific to hear Patti!
Love hearing that Patti! Thanks for sharing your feedback! N x ❤️
Made this for dinner tonight and it was a hit. Will definitely put this in the rotation.
That’s so great to hear Camille! Thank you for letting me know you enjoyed this – N x ❤️
Made this tonight and it was an absolute hit. I wrote the recipe down to make again with chicken next time. It was so good that there was no left overs. Thank u for sharing this recipe.
That’s so great to hear Janine! Thanks for letting me know – N x ❤️
Made this for dinner tonight..It was an easy recipe to follow and hubby said it’s a keeper! It was so good! Thanks for sharing this with the rest of us!
Thank you so much for sharing your feedback Wanda, I’m so pleased to hear you enjoyed this! N x ❤️
I’m making this right now. It smells just as good as it looks…yummy. Thank you
Hope everyone loves it Debbie! N xx
I️ am going to make this tonight. The recipe looks amazing !! I️ do have one question—Do you flip the chops when you put second marinade on ?
Nope! You want an extra thick glaze on one side 🙂
I made this tonight and it was wonderful!! I doubled the recipe for a bigger batch and it turned out perfect!! An seems as my daughter’s boyfriend is allergic to dairy this made a tasty meal that didn’t lack any flavor!!
That’s so great to hear Rose! Especially that your daughter’s boyfriend was also able to enjoy this! N xx
I don’t eat pork but my husband enjoys it and we’re both glad I found this recipe. He said it was delicious. A few minor changes: 1.) I gently pounded the pork chops (2 chops-center cut with bone) and seasoned with a dash of salt and pepper. Left at room temp (on a paper towel lined plate) for about an hour before cooking 2.) used optional wine instead of apple cidar 3.) baked in a cast iron skillet (not a baking tray) with the potatoes (in my case, fingerling potatoes, sliced lenghtwise, with some olive oil, fresh oregeno, fresh rosemary, garlic and salt/pepper) (cooked potatoes first for about 15 minutes as described in the recipe). Excellent tip on using the broiler at the end for a few minutes- I did this for 2 minutes- everything was perfect!
I like the suggestion about prepping/freezing for the next time. I’ll give it a try. (I don’t eat pork but I had a potato that was drenched in the marinade/rub and it was yummy! Thanks so much!
That’s great to hear Stephanie! Thanks for sharing how you prepared this! N xx
Absolutely LOVED these pork chops and potatoes! Wow! They were a hit. I baked some peeled apples sprinkled with a little cinnamon and brown sugar and a bit of butter and served those and broccoli and tossed salad together! My family loved it! Thanks so much!
I’m so pleased to hear you enjoyed this Twyla!! Thanks for letting me know – N x
I am thinking about making this tonight. Other then a trey can you use a baking pan?
Sure thing!
Go wild with it!! 😂
We made it this evening and it was fantastic. Light not heavy / hearty overall.
That’s terrific to hear Crystal! So glad you enjoyed this, thank you for letting me know! N x
Would you happen to know how many carbs in just one pork chop from this recipe?
I’m not sure but it would be very little, just what’s in the sauce 🙂 N x
Wow! Surprisingly Easy and SUPER tasty. I made this for dinner tonight and my husband won’t stop raving about it. Using my cooling rack, I roasted the pork over some broccoli, red onions, and garlic. The vegetables were tender And the cooking time matched perfectly. Great recipe!
That’s terrific to hear Brittany! So glad you enjoyed this, thank you for letting me know! N x
I’m thinking of trying this recipe, but my family stays away from soy. Do you think I could substitute coconut amino acids or would I be better off just increasing the Worcestershire sauce?
I used coconut aminos & it was perfect.
Outstanding recipe!!!!! TY
That’s terrific to hear Terry! So glad you enjoyed this, thank you for letting me know! N x
Hi Jenni! I would increase Worcestershire sauce 🙂 N x
Hi Nagi tried this recipe last night and must say..delicious!! The whole family enjoyed these immensely. Thankyou… I will be cooking these up again and would love to see more tasty dishes you have put together…
That’s terrific Katrina! Thanks for letting me know! N x ❤️
The BEST marinated pork chops ever! Easy, fast and had all ingredients. Will definitely be using this for other meats and shrimp. I’m Hispanic and love to experiment with Latin/Asian fusion. Can’t wait to try other recipes. Thank you.
I’m pleased you enjoyed it Michael, thanks for letting me know! N x
You indicated (note 1,2 and 3) what does this mean?
Hi Jo Jo! They notes are under the recipe 🙂 N x
I see that. I’m slow. Sorry. I don’t understand. Is that another word besides divided that you use?
Hi Jojo! No problems at all, happy to help. I don’t understand what you asking though! Could you explain a bit more? 🙂 N x