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 love this recipe, it is my go to when doing porck chops or chicken portions.
Easy, low maintance and fast. Also delicious.
I always leave the potatoes for longer in the beggining. (for about 20-25 min), that gives me a more crispier result in the end.
Love this!
can I cook ahead of time
Haven’t tried this yet, but it’s on my menu this week! If it’s anything like all of your other recipes, it will be an absolute winner and keeper! ( PS – I am totally in love with Dozer 🥰)
Oh my goodness I cooked this the other night and it was yummy! Then I cooked your adobo chicken last night and then tonight made this recipe with chicken thighs, on the stove using the adobo method’ish and holy goodness it is next level YUM!! Thank you for such an easy recipe and taste good!
Sooo I regret not making more sauce as my chops were on the bigger side.. but I scraped what I could off the pan and OMG!! Soo delish. Next time I’m definitely going to double the sauce!! Also going to try this with chicken 🙂
Held the brown sugar as it makes it too sweet. Swapped tomato sauce for BBQ sauce for extra tang. Highly recommend adding smoked paprika and black pepper to give it a nice flavor kick. Placed on the BBQ for 10mins at the end to crisp up. The chops came out so tender more so than using our slow cooker!
All I can say is wow. That sauce is just out of this world. I’ve made this dish several times now and it’s become a weekly staple! I keep a bottle pre-mixed now and keep experimenting
I made this tonight with pork chops and chicken thighs and my goodness what a yummy dish – very simple, but beautiful flavours, will definitely be making it again 🙂
Another keeper! Love this sauce, and the still tender and juicy cutlets I used. I cut down on potatoes and added sweet potato, carrots and parsnip. Don’t add the skinny parsnip bits at the start. I also had a fennel bulb and added a couple of chunks when I added the cutlets. After reading all the comments I also doubled the sauce!
I doubled the rub ingredients except for the sugar which was a good thing because I found it really sweet! Next time, I’ll ditch the sugar. Maybe add a dash of ground fennel. Otherwise, it was tasty. Thanks Nagi.
I used boneless chops and they came out too dry. Next time I’ll reduce the time cooked.
This was so delicious and easy to make. I double the sauce and cooked in my paella pan. The pork chops were tender and flavorful, the potatoes were perfect, crunchy on the outside but moist on inside. Love this one.
Can I use regular sugar too?
Made this tonight. Doubled the rub and that was just right. I added cubed zucchini and sliced carrots. I was going to do them in another pot but said why not add them. Perfect. One pan to wash is a bonus. Delicious.
Another home run by Nagi! This was absolutely delicious, although I would compare it to a sweet and sour sauce more than a country gravy. I made twice the marinade and was glad I did, we were licking that stuff off our fingers haha. I subbed white vinegar for ACV and it was perfectly fine. I was nervous to broil something for 10 minutes but trust the process, it’s worth it! We enjoyed this with baby potatoes this time around but agreed next time to serve with rice and add pineapple and sweet pepper chunks to the sauce. Thanks again for another fantastic recipe Nagi, our entire family loves your blog (the pups love Dozer’s bday cake recipe!)
Nagi recipes run mine and my daughters separate homes every time as a go to as well. The secret is keeping entirely to the recipe or it will fail as in the other comments. First time with the Pork Chops glazed tonight, so here goes.
Very tasty! But the sauce came out very thin. How can I thicken so it comes out the way it looks in your video?
I’ve made this several times now and keep experimenting with the sauce, I’ve found a higher brown sugar and ketchup ratio seems to balance out the rest of the liquid and oil.
So easy and delicious, total flavour bomb! Thanks once again Nagi – I always know I can rely on your recipes to be consistently yumbo!
Absolutely delicious! We tripled the rub because the family loves it wet!
I don’t have Worcestershire sauce what could I use I am also gluten intolerant celiac