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?? 😉
Hello! I am fairly new to cooking and have never marinated anything before. For this recipe, do I use all of the run during the marinating process? Or do I divide it to save some for use during the baking process? Thank you.
Hi Yolanda! Use most of the Rub on the pork but just save a bit to brush on during cooking 🙂 N xx
I made this tonight since I have all the ingredients. It was very tasty. I put a little bit of chilli paste to add a kick and it was really good..Thanks for the recipe.
I’m so pleased you enjoyed it Ruth! N xx
I tried this recipe along with the broccoli salad and it was a perfect combination. The sauce for the pork chops is a keeper and I can’t image it wouldn’t be good with chicken or turkey as well. Thank you.
I’m so pleased you enjoyed this Lynn! This is one of my “go to” ways with pork chops – N xx
VERY good! The pork was perfectly cooked and very delicious and the potatoes came out so creamy. Great recipe. Thank you!
Thanks for the compliment Jim! So pleased you enjoyed this 🙂 N x
Love love love. I added chopped onions and red bell peppers and baked with a sweet potato for about minutes before adding in pork chops. So great and tender. Highly reccommend will 100% make again!!
Oh wow! I’m so happy to hear that Lindsay, thanks so much for letting me know! N xx
I marinate my pork chops this morning with rosemary, garlic and olive oil. But I want to try this recipe here … can I still do ?
That’s ok! Just shake the marinade off and proceed with this recipe! N x
I made it and it was beautiful, delicious and tender. Wish I could post a pic.
I wish too! 😂
Made this the other day…it turned out delicious! 🙂
That’s fantastic to hear Rochelle! Thank you for letting me know – N xx
I love this type of dish, my kids will love it !!
I hope they do!!! 🙂 N xx
I’m planning on making these pork chops tonight and am wondering if the oven rack should be in the top broiling position or lower down. Where do you place your oven rack when you make this pork chop dish?
Hi Gwen! Top broiling position is best 🙂 I place my rack in the upper section of the oven and leave it there for the broiling part. 🙂 N x
My 8 year old daughter is the worlds pickiest eater…seriously. Unless it’s pizza, dinner is a negotiation process every. single. night. But tonight i made these pork chops and my daughter sees them come out of the oven and says “Those look really good.” For the first time in as long as I can remember my daughter ate her dinner without me having to beg and negotiate. And several times she said “these are soooo good mom. Will you make this again?” and “I love this sauce”. THANK YOU!!
I didn’t have potatoes so I roasted carrots instead and served with rice and a side of zucchini.
WOAH! High praise! So pleased to hear that Joy. N xx
Hello!
I’m going to try this tonight, but all I have is WHITE vinegar. Could that work or what else could I do?
Thank you!
That will work just fine! 🙂
Making this again right now!! I have the right vinager this time!
My husband and son LOVES this mea!
😂
What temperature in a Fahrenheit oven? It looks like 430 degrees but is that correct?
Hi Josie! Yes it’s 430F, it’s in step 1 🙂
Loved the recipe! I didnt have ketchup so i substituted bbq sauce instead. Turned out very nice and sweet! I think i did something wrong though because the pork didnt produce any juice to use for basting. Everything kinda just burnt onto the pan.
Gosh that’s odd! As long as pork itself is juicy then it should certainly release juices!!
Needed a quick recipe for 1 dish pork chops and potatoes and found one! Making now will let you Know how it goes ! 🙂
Hope you enjoy it Jodi!
I made these tonight. Yummy! My family’s picky at new recipies, but this was a big winner! I did how ever add sliced carrots, and some sliced onions to the potatoes. Next time, I’m thinking some zucchini and yellow squash slices may also be an amazing touch as well. Thank you so much!! ♡♡
That’s wonderful to hear Tammy! Thank you for letting me know! N xx
Hi Nagi! I want to try your recipe but my oven doesn’t have a broiler function. Can I just follow your recipe and skip the broiling part? Thanks!
Hi Alhana! Yep, for sure 🙂 You won’t get the same caramelisation on the surface but it’s still super tasty! N xx
HI Nagi, I discovered your site yesterday and saw this recipe and made it today. So happy it was a success and super simple. Thank you, Mary
Whoot! 🙌🏻 So happy to hear that Mary, thanks for letting me know! N xx
I love this recipe…I only added green beans to the potatoes before I put the chops in and it is wonderful!
WHOOT!!! 🙌🏻
Best pork chops I have ever cooked… my husband love it! I used my large cast iron skillet to cook in. Made cleanup easy.
Fantastic! I’m so pleased to hear that Emily, thanks for letting me know! N xx
I made this for the 2nd time tonight. The first time, I followed the recipe exactly, but with boneless chops. Our family loved it. Tonight, I used bone-in chops and marinaded them for 3.5 hours before cooking. I also tossed the potatoes in oil with coarse sea salt, dried rosemary & dried minced onion. It was FABULOUS! We liked it the first time, but tonight, it was a definite crowd pleaser. I think the bone-in chops are so much juicier. Next time, I’m going to make the rub/sauce the day I get the chops and throw them in a freezer bag and pop in to the freezer. I’d like to see how these taste when they thaw for 24 hours in the marinade. I can only imagine how yummy they will be. This recipe will now be in our dinner rotation 🙂
That’s so fantastic to hear Kris! Thanks for trying my recipe and letting me know you enjoyed it! N xx