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?? 😉
The sauce is just enough for 2 and I marinate in the morning at a cool room temperature. My husband wants this sometimes twice a week, especially the potatoes in the sauce as well.
A NAGI MASH UP WINNER!
Made the pork medallions (cause I was feeling fancy) as per recipe. Served with Nagi’s spicy maple dutch carrots and the smashed potatoes. Winning all round. Family went on and on and on and on about it : ). And bonus was quick, easy and no fuss to pull it all together.
Very nice recipe, did a reverse sear on two of the porkchops instead of sticking it back into the oven and they retained more moisture and deepended the flavour of the sauce and pork. Gonna make this a lot more often now.
Dude thank you so much You made me actually look like a good cook! Lmfao! Really. I had pork steaks and quadrupled your marinade to make sure I had enough drippings for white rice. Followed your recipe exactly especially the part pertaining to the longer cooking/broiling time for my large pork steaks. It turned out fantastic. The men in my house actually gave me thumbs up. Wtf. I suck at cooking. And I hate gender roles, but it was so nice to actually cook something they liked. They usually force feed themselves to make me feel better. However, with your recipe they were too busy stuffing their faces to say much more “good job” and 👍 thumbs up!
This one is on high rotation in our house now. Super easy, fast, and delicious. I serve it with the peach, rocket, feta, walnut salad and it is magnificent 😍
Oh my word…I tried this last night and I was amazed. I used thick cut chops so I didn’t think the sauce would be enough so I tripled it, basted a lot and even put a bit on the potatoes. I also made a few extra potatoes. It was so delicious, this will definitely go into the dinner rotation. I also believe I could make this potato as a side dish for other meals as well, so easy. Thank you for this, and all your fabulous recipes!
Killer recipe yet again Nagi.
Agree with doubling the sauce. Apart from that followed it to a tee (slightly longer cook times for a larger chop).
Trick: add spring onions during the grilling process.
Made this tonight for dinner, delicious, delightful, will be making it often. And easy to make.
I made this tonight because I had bought a couple thicker bone in chops and my grill is snowed in. They came out fantastic, loved the sauce! I did not marinate as I didn’t plan ahead but still super tender and very tasty sauce. I checked the temp with my meat thermometer so I didn’t overcook but think it was pretty close to your recipe guidelines for a thicker cut. Will definitely bemaking this over and over! Just did the chops but next time I’ll try the potatoes too!
This was delicious! First time my pork didn’t turn out dry. Can’t wait to cook again.
Sauce was amazing. Kind of a cross between BBQ and teriyaki. This will be used again and again in this household.
The recipe said 7-8 oz chops. It was delicious and thank you for all your hard work creating this recipe. I made it gluten free and you can not tell the difference. I follow your instructions on marinating overnight and I’m glad I did. Thanks again.
what oven temp do i roast the magic brocolii
It turned out fabulous, loved it. I am not on Instagram though. I even took a picture. My hubby and I both enjoyed it
Thank you for sharing your recipe
United States
Was a bit worried about the “country gravy,” as the ingredients seemed more like a barbecue sauce to me. However, I gave it a go, having read many reviews. I doubled the sauce, as suggested. So glad I did. It was delicious. Not barbecue, but a lovely sweet, savoury blend.
I did have a few issues though. I checked with a meat thermometer, and the pork was already at the suggested 63° at the end of the 15 minutes cook, but the sauce was very thin and watery, chops not glazed. I carried on cooking flipping and basting as per instructions, but kept a close watch to ensure the veggies didn’t burn. (I had added chopped carrot chunks). I got a yummy caramalised chop, but think I had over reduced the sauce. It was very delicious though
Well worth it, not a lot of effort, other than tweaking the grilling, caramalisation times. When I finished, the pork was well cooked. Fortunately not rubbery or tough.
Just a few issues to be aware of.
You spelt carmalize wrong and it drives me crazy please fix
You spelt carmalize wrong and it drives me crazy please fix
I am going to throw out all my cookbooks now and just have Nagis two and this website, all the recipes work. This is so tasty and so easy to make, the sauce is amazing all i can say is wow wow wow
I have never commented on a recipe before now. This was so freaking good. I’m including it in our permanent dinner rotation. This sauce is incredible and even so good all over the potatoes. Thank you 🙏🏼
I made this for New Year’s day. It was delicious!! My family loved it! The only thing I’d change is adding a little more pepper. But the flavor was fantastic! Thank you so much for the recipe!!!
Succulent mouth watering recipe
Awesome