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?? 😉
Another delicious recipe! My pork came out a bit dry, possibly because my oven runs hot and/or I had let my pork come up to near room temperature before cooking. I’ll definitely try it again to see if I can improve on it, seeing as the sauce and technique are right up my alley.
Love it, will be making it tonight. Side note: a rub is dry. So this is definitely a glaze or sauce, anything that implies it is wet. 😉
This tasted great, but the cleaning up afterwards was hectic (oven and baked on sauce on baking tray). Don’t know if it could have been avoided?! 🙂
I use either foil or parchment paper and line the tray with it. When doing clean up just throw the foil or parchment paper into the trash and nothing gets on the tray. Very easy clean up.
Hi Mariette, Try lining your pan with aluminum foil foil, it makes clean-up a breeze!!!
I lined the tray with baking paper and clean up was an absolute breeze.
Oh, yeah, those are great! (Not! Haha) Just use foil at the bottom next time to see if cleaning up is easier. 😉
I substituted Worcestershire sauce with Balsamic vinegar and sugar with 2tbsp honey. I love the taste. Very delish!!
Cooked this last night for two. I did not half the rub amount as I wanted more sauce and added grated ginger to it. Absolutely delish! Thanks for yet another great recipe, Nagi.
awesome pork chops . Thanks for sharing
The sauce was delicious! the pork chops were a little dry, but could be used error
But my sauce came out super watery! Could it be the pork I used? Do some suppliers inject excess water in the pork to make it juicier? Otherwise loving your recipes! ⭐️⭐️⭐️
My sauce was thin too but my chops were large. Next time I’ll double the sauce recipe.
I don’t know what I’m doing wrong. I’ve made this twice following the recipe to a T but it does not look like the picture. The sauce is thin and burns and smokes terribly under the broiler. The meat is tender though and has a good flavor.
I thought that this dish was supposed to be cooked in the oven – not the broiler. It’s worth it to try again. All the best!
Mine turned out very watery too. Don’t know what I did wrong
Delicious! I doubled the sauce because we always like extra sauce. I added carrots & onions to the potatoes because why pass up roasted carrots.
Will make repeatedly. Thanks for sharing.
The first time I made this, I got really positive feedback from the fam. I usually don’t hear anything unless it’s something someone REALLY likes, so this is now a regular in my recipe repertoire. The sauce mixes with the juices from the cooking pork, and thins a little while in the oven, but once you flip, add the remaining sauce, and broil, it thickens up really nicely 👍
This is a staple recipe in my home, especially on busy days! So quick and easy to make. I’ve tried other websites recipes similar to this that were not as tasty as yours. Definitely looking into more of your recipes and thank you so much for sharing with us. 😋
I love, love, love this recipe! Everytime I cook pork it turns out dry but this recipe kept it moist and oh so tasty. A definite keeper for us.
I’m not a fan of Pork, forever being disappointed when we have it, but this recipe completely transformed humble pork chops into tender and delicious bites of scrumptiousness. This is the first time I’ve tried one of your recipes, but it certainly won’t be the last !
Fantastic recipe! Had to use tomato paste as I was out of tomato sauce, but worked perfectly. Doubled the sauce recipe as I had just over a kg of pork chops. And subbed sweet potatoes for potatoes. Family loved it, definitely on the roster!
I love this recipe!! Pork chops are tender and sauce is lovely!!
Hi Nagi, its me again your ultimate fan, I loved this recipe! The pork chops were cooked perfectly and were nice and moist. My family super happy when they know its your recipe.
So much water in the tray I had to spoon it out. Not sure why the sauce went that way? Any ideas? Didn’t look anything like the recipe but I followed it exactly.
Loved this recipe! The pork chops were cooked perfectly and were nice and moist however my sauce was watery and didn’t thicken at all. I followed the recipe exactly. The sauce tasted delicious just wish it wasn’t watery.
This was very good. I thought it would be more like a barbeque sauce but it is just sweet and savory. Only change I made was to salt and pepper the pork chops using a course salt/garlic combo with pepper. Let that sit for about 10 minutes on both sides while I made the sauce.
I might have made a mistake on the amount of brown sugar I used because my sauce was a bit thin. But boy was it all so good after it was done.
I did fail to set timer for the first go under the broiler, so I shortened the time when I flipped the chops.
I recommend this recipe, it is quick and easy
That’s great April – I am so glad that you liked it!! N x