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?? 😉
All my juices burned to the pan with the temp in the recipe =[
I’m so sorry to hear that Anthony, I haven’t received a single message from a reader with this problem 🙁 The sauce is thick so should stay on the pork. You didn’t try cooked frozen chops (i.e. not thawed) did you?? N xx
Trying tonight looks delicious! Will let you know the results.
Hope you love it Liz!! 🙂
Trying this recipe it looks so delicious
Hope you love it!! 🙂 N xx
There was only mmms and awes at dinner. Hardly any talking. Just the sounds of utensils hitting the dishes. This was a great dish. Going to do chicken tomorrow. Got it marinating now. Thanks!!!!
That’s so fantastic to hear Diane! Thank you for letting me know you enjoyed it! – N xx
You have given me the recipe for the barbecue sauce of my dreams. The only change I made was to add a TBS or so of Indian curry powder (for the turmeric and cumin). Perfection. Thank You.
Fantastic! So pleased to hear that Jane, thank you for taking the time to come back and let me know! N xx
I made this, added some cut up apples with the potatoes and added Italian seasoning. Came out great, everyone enjoyed it. Thanks for posting!
Fantastic! So pleased to hear that Christina, thank you for taking the time to come back and let me know! N xx
My very picky family absolutely loved your recipe. I am stunned to say the least. Thank you for sharing.
BEST COMPLIMENT EVER!!!!
Just made this for supper tonight!!! 6 thumbs up from my family. Even our 6 year old picky eater asked for more!!
That’s fantastic to hear Lisa! Thanks for letting me know! N xx
Made these last night and roasted pumpkin and sweet potatoe as well. I didn’t have time to leave the marinate but they were still delious. I also added some smokey BBQ sauce to the marinade as I thought that sounded country and it was in my pantry! Thanks for a great family meal.
Whoot! Fantastic to hear you enjoyed this Margaret, thanks for letting me know! N xx
Just found this recipe & can’t wait to try it tonite! I come from a family of amazing cooks, and we’re always looking for new recipes…so I’ll definitely be FB-sharing your site with them asap!? Thanks again!?
Oooh I hope you enjoy it Megan! 🙂
Thanks so much for the great recipe. I’m a single father of an 18 year old boy and I don’t cook. I decided to try this recipe because the pictures looked so good. My Son and I did it together and it turned out great. We had such a good time I’m going to try do this more often. Thanks again and looking forward to trying more recipes.
Hi Kris! I’m so happy to hear you enjoyed it, thank you for letting me know! N xx
This recipe turned out real good. It is now a regular at our house. Just follow the recipe and you will have super dinner!
I’m so pleased to hear that Jack, thanks for sharing your thoughts! N xx
This is the first recipe of yours I tried, made it last night and it was DELICIOUS!! I went back for seconds and all the family enjoyed it, it looked just like the picture. Can’t wait to make more of your recipes, am searching now. Thank you!!
I’m so pleased to hear that Natalie, thank you for letting me know! N xx
The only thing I did different was to double the amount of the marinade, since my pork chops apparently came from a monster pig and were huge! I also ended up letting them marinate for about 6 hours.
The result? Good Grief…these are delicious! This is now going to be in my marinade rotation, and I can’t wait to try this on some chicken!
Thank you for such an easy and delicious recipe.
Can’t wait to go through all of your recipes and try a bunch! ?
Monster pig! I burst out laughing! I’m so pleased to hear that Diana, thank you for letting me know! N xx
Wow! This was absolutely delicious. I used sirloin pork chops and adjusted the time as told.The potatoes I added garlic and onion powder.They tasted so good. I also served steam seasoned cabbage. Thank you for this wonderful recipe.
FANTASTIC to hear Ruby! Thank you so much for letting me know. Hope you have a great weekend! – N xx
Just made this recipe today as directed. The pork chops were the best I’ve ever made. Tender, juicy and flavorful. I did baste them in the morning so the flavor had time to marinate. Will try it overnight the next time. My husband and son gave it two thumbs up. Thank you for sharing. Love this recipe!
What a compliment! (For you!!) I’m so pleased to hear your family enjoyed it, thank you for letting me know! N xx
Just made this exactly to the recipe and the port was flavorful, moist and tender. I baked deboned natural pork chop, 1 inch at 400 for 15-20, flip 1/2 way through time. Next time will marinade for 24 hours. Thank you for the great receipe!
That’s so fantastic to hear Katy! Thank you for letting me know! N xx
I made this tonight and it was so delicious and easy! I didn’t have ketchup so I use a few tbsp of apricot jam, and it worked great.
I have about 20 of your other recipes favorited and I can’t wait to try!
The best part about this message is that you have so many other recipes you want to try – ha ha ha! N xx
This recipe was wonderful. I omitted the ketchup (personal preference, we did not want a tomato flavour tonight, but might be something to try in the future) and increased the sugar by 1 tsp per ‘rub’ recipe which I trippled to have extra for our 5 GIANT chops. I love the idea of cooking the potatoes along side the meat. Less dishes and the drippings add such wonderful taste to the potato flesh as it softens. We will definitely be making again. It’s awesome to finally have a go-to winter recipe for pork chops.
Fantastic to hear Ms Mango! Thanks for trying my recipe and taking the time to come back and let me know you enjoyed it! N x
Now we have a new Favorite Pork Chops recipe! The only thing I’ll do different next time is double the sauce, so there’s plenty to go around. Loved that I didn’t have to marinate but a small amount of time and they still had so much flavor. Thanks, Nagy!
All. That. SAUCE!!! Do it! 🙂 N xx