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?? 😉
I made this meal on Saturday for dinner. My family really enjoyed it – especially my husband. I did add a bit of smoked paprika to the potatoes along with the salt and pepper. I will be making this again in the future. Thank you for the recipe!
AWESOME! Thanks for trying it Karen, and letting me know everyone enjoyed it! N x
I’m a Memphis gal and I love me anything that is reminiscent of BBQ! I loved, loved, Loved this meal! My 10 yr nephew ate twice! This is huge because he mainly only eats junk food. Thank u so much for posting this!
BTW…I certainly did have everything I needed in my pantry …I had no excuse not to make it, and I am glad I did?
Fantastic! I’m so glad you enjoyed it – especially coming from a Memphis gal!!! N x
I’ve been getting into one-pan meals, and this would be a great one. BTW, I do not keep ketchup in my pantry. Probably weird, but neither of us has much use for ketchup. I’ll have to check out the broccoli salad.
Hi Susan! that’s no weird, we never had ketchup when I was growing up! N x
This is dinner tomorrow night! Thank you for such wonderful ways to make my weeknight dinners tasty and interesting!
Hi Nagi, I made them last night and it was so simple and delicious, my family gobbled them all up. I adore your recipes and have tried many of them with great success! You inspire me to try things outside of my comfort level, like your Spanish Paella which came out delicious and as a first timer I was amazed at my skills, lol Thanks to your wonderful ingredients and directions which I always follow to the letter, I am making new and exciting dishes.
I second this comment 1000%
Virtual high five! YESSS!! So glad you enjoyed it Nancy and honestly, it makes me stupidly happy to hear that I inspire you to try new things!! N x
Oooh, I do hope you try this Nancy, would love to know what you think!!
yum that rub would be great on beef too, it looks delicious. And Dozer is an all-star!!
Yes to beef! Definitely!
This recipe looks wonderful. I’m just wondering about the oven temperature. Is it 220 degrees?
Hi Michelle! Sorry, I forgot to add Fahrenheit! Just added it 🙂 Thanks for picking that up!!
You are definately looking in my pantry, yet another dish to try on the weekend (if pork chops are on special LOL) and if not I have chicken as a stand by 🙂
I suspect the contents of our pantry is quite similar!!!
What a fun post! In order of my importance:
1 Perfect takeoff, Dozer! Pull you back legs in a tad more on landing! Nice line!!!
2 Broccoli: my favourite and always in the crisper: Usually for steaming Chinese style but this will be a great change.
3 Bet the chops were tasty: Methinks that is a marinade: well, for all purpose grilling or barbecuing: got a lot of flavour in it . . . OK, Doxer: I’ll scroll up and watch that jump just three times more: work to do 🙂 !!!
You absolutely crack me up Eha!!! I have passed your tips onto Dozer, I was thinking his take off needed more work? 😉 I almost blew up YouTube watching that over and over again…. he looks so athletic! HA HA HA!
All I can say is WOW! !!!!!! 🙂
THANKS Edward!! 🙂
I just noticed your comment about Dozer…huh…I’d like to see you jump on all fours over a foot high fence!
You should delete that before he reads your blog with his morning cuppa.
I was thinking that he could get a job for some doggie vitamins with that wee film.
OMG YES!!! BA HA HA! I’m thinking of all those dog food ads we have on TV… Hmm. I wonder what doggie actors get paid? Maybe Dozer can finally start earning his keep!!
This looks oh so good Nagi. I’ll be doing it with chicken, pork doesn’t like me for some reason.
Are you feeding Dozer properly? He looks very unfit NOT. What a little star. Woof woof Dozer and big hugs.
Pork doesn’t like you?? What did you do to it?? Dozer is coping. Just. I know, I’m so tough on him!!
These chops look great, Nagi! The rub sounds wonderful too 🙂
Thanks Sabrina!!
Wow, big aplauze to Doza!! Wish I was there, love him so much! Nagi Thank YOU for picks!! Regards Vera. Ps. Ok, love your receipt too! Call IT Country Stuff! Good idea to have IT Done in oven. Love meat with bone, Ginger looking good. True, in My House Dozer Would be eating meat and bone Would beMINE, AND ONLY MINE, NO SHARING!!
Glad you agree it is ok to call it country!!! And it sounds like you would spoil Dozer ROTTEN if he ever visits!!
Hi Nagi, Can I use Lamb chops for this recipe? 🙂
Yup! You sure can, this rub would be great with lamb!
Hi Nagi! I love being able to throw everything on a sheet pan and slip it into the oven! I don’t care what you call them, these pork chops sound delicious! I get thick cut, bone-in (much more flavor) chops at my local store about once a month so I will be using this recipe on the next package I pick up!
Bone in is always juicier!!! I am a big fan of using bone in for everything – even fish!! Do you do whole fish or do the eyes creep you out?? 😉 N x
Oh, these look so good!!
Do you think they can be frozen in the marinade to be baked later?
Yes definitely! That’s what I do! I thought I put that in the notes 🙂 Just throw it in a freezer bag and pop in the freezer (no marinating time). As it defrosts it will marinate!