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?? 😉
Nagi, this looks gorgeous – we’re going to try it this weekend. I don’t suppose you have any recommendations for alternatives to the added sugar?
Hi Emma! Could you use honey instead? If not, skip it but you won’t get quite the same browning because the sugar is part of the reason you get that delicious browning! 🙂
I made this last night and it was awesome. With potatoes and a nice tomato/cucumber salad, there was complete silence at the table for several minutes with just the occasional…. “MMMMMmmmm”. With 3 kids, that’s about the best complement you can get!
The only change I made: I discovered the butcher had given me fewer pork chops than I wanted, but big fat ones, so I had to split them down the middle and trim the bones, so I ended up with thin pork loins. I baked the potatoes, and, at the last minute, threw the pork on the stove-top griddle (kind of like a big piece of iron that you put over 2 burners.
Potatoes on a platter, dump the freshly seared pork on top, so the drippings went right into the roasted potatoes, and dumped it on the table in a steaming heap.
awesome. The sauce really made the dish. It brought out the pork flavor and added it to the potatoes.
Thanks for dinner. -dan
Fantastic to hear Dan! So glad you enjoyed it! N xx
Come home from work, looked up a recipe for oven baked pork chops. Came across this one and tried it. Followed the instructions and it came out perfect. My wife and daughter really enjoyed it. Thx
I’m so pleased you enjoyed it Harvey, thank you for letting me know! N xx
I just made the pork and potatoes this evening and it was delicious! Even my 5 year old daughter loved it. She gobbled it up. Thanks for sharing. I’ll have to try the broccoli next time, didn’t have any in the house.
So glad you enjoyed it Vanessa! Thanks for taking the time to come back and share your thoughts on this recipe! – N x
Made this this night and my husband loved it! It’s so easy to make and delicious! The only thing I didn’t have was fresh garlic so I ended up using garlic powder.
Woo hoo! I’m so pleased to hear you enjoyed it Kate, thanks for letting me know! N x
I want to do the pork chops in a slowcooker and put it under the broiler on a tray before serving to brown. Is this alright?
Hi Cathy! I think that will work a treat! 🙂 N x
Can I add fresh broccoli to as its baking?
What a brilliant idea! It takes around the same time to cook as the pork so I’d add the florets at the same time 🙂
I have to cook 125 chops for a foodline. Thus, they have to be prepared in advance and kept warm in an electric roaster. Do you think these would still work under those conditions?
As long as you marinate them for a little bit the pork chops will retain all that good moisture and flavor. Since pork has the tendency to dry out you could always add a bit of water and cover with foil while they sit in your roaster.
Woah! 🙂 That’s a LOT!!! Yes it will work fine, I’d urge you to get the fattier pork chops if you can, they will stay juicier for longer. N x
I made this tonight and it was delicious. For once my dish turned out exactly like the photo online. I work at a high school and it was so nice to come home and then make something so easy and wonderful. And….you were right, I had all the ingredients in my pantry. I can’t tell you how frustrating it is to look at recipes and not have the ingredients. You nailed it!
I’m so pleased to hear you enjoyed this Priscilla, thanks so much for letting me know! N x
So good I started crazy after the first bite. The rub is everything. I use the excess juices and made a gravy for the meat and OMG!!!☺️☺️☺️
WOW what a compliment! 🙂 Thanks for letting me know Isaac, so glad you enjoyed it! N xx
Just finished serving this to my family and they absolutely loved it! They loved the juices so much that they were dipping their bread on the bottom of the pan. Thank you for posting this. It was so simple, but so delicious. Adding this to our regular meal listing!
Oh WOW! Thank you so much for your wonderful message April, I’m so glad everyone loved it! N x
HI THIS RECIPE LOOKS SO GOOD! IS IT KIDNEY FRIENDLY!
I’m sorry I don’t know Lois! 🙂
This was fabulous! The family said ” Definitely a keeper!”
Awesome! I’m so glad everyone enjoyed it Michele! N x
Hi Nagi!
I’m so excited to try your pork chop recipe. What temperature would I baked them in the United States?
Thanks so much!
Hi Janene! The F temperatures are in the recipe too – I write all my recipes in both Celsius and Fahrenheit!
Yum! Loved the flavour of the rub. It is always nice to have another way to prepare pork chops! And roasting the potatoes with the chops was a great idea. We don’t often eat potatoes, so that was a treat!
Thanks for trying my recipe Sandra, so glad you enjoyed it! And thank you for taking the time to come back and let me know – N xx
I tried you recipe for the pork chops baked. I added potatoes and also carrots. It was awesome and so good.I am fixing them again tonight as my husband really enjoyed them to. Thanks for your site.
I’m so happy to hear you enjoyed it Morna! Thanks so much for letting me know. Happy weekend! – N xx
First time we have tried a recipe from you and we will definitely be back. Out of the blue my husband said, “Let’s have porkchops tonight.” Often times porkchops are dry. I found this recipe and it was absolutely delicious. Both of us thought so. We had one very large sweet potato so I cut it up in one inch chunks and followed your potato suggestion. They were especially good. Our porkchops were just under a three-quarter pound each – bone in. Still followed your timing and they were just the way we like them. Thanks for your recipe.
I’m so happy to hear you enjoyed it Felicity! Thanks so much for letting me know. Happy weekend! – N xx
Hi from beautiful Lake Tahoe, California! Your recipes are wonderful, but I’m unable to print them out. When I hit “Print,” it just shows a blank page, and I’ve tried printing that but it still comes out blank. Any ideas? Thanks!
Oh no I’m sorry to hear that Karen! I will look into it 🙁 Thank you for letting me know!
Minor unit-conversion problem: “Make sure the potatoes are no larger than 3cm / 2¼” diameter…”
3 cm is about 1.2 inches! 🙂 I’m guessing it was just a typo and you meant 2 1/4 ?
But I’m gonna make this tomorrow night anyway…
CRIKEY! No wonder some people had problems with the potatoes not cooking ? NO, I mean 1.2 inches!!! 2 ” is too big, won’t cook in time!
Made just as the recipe said and these were amazing.
Since following your recipes my wife has been quite impressed and surprised at my newfound cooking ability
Ha! I love hearing that, thanks Charles! So glad that you and your wife enjoyed this! 🙂
do you have a recipe for a tasty melt in your mouth beef roast done in the oven? I have the need to put my baby sister to shame with her bragging roast. She makes me get up off the dining chair and in front of the whole family say she is the better cook before she hands me the platter of roast for second helping. We sometimes are in competition and I have had her admit it out loud, so everyone can hear it, that my dish tasted better than hers. I still love her
ba ha ha!!! That sounds like a conversation min MY family – and we’re all fully grown! I’ve crowned myself the Roast Queen, my brother regularly tries to dethrone me, we argue over who makes the best pasta. Family dinner get togethers are always entertaining! Do you mean a slow roasted beef that is still pink inside, or like a pot roast, or do you mean a slow roasted beef that is cooked so it is really tender, like brisket, but yet is still carvable?
I mean like a pot roast that will not be dry that can include spices that will flavor the beef so as not to be so bland. At the grocery stores I have seen a package that includes a bag of some kind along with spices that’s made for pot roasts. I don’t know if I can trust them as that may include chemicals that will not be healthy
Gotcha! I’ve been meaning to do a beef roast for a while, let me add that to the top of the list. 🙂 I’m thinking of using a chuck roast or brisket, something of substantial size with plenty of fat so it’s super juicy. This is going to be GOOD!