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?? 😉
To say this recipe is delicious is an understatement. Directions were easy to follow and the end result is absolutely delicious. The potatoes had a crunchy outside and a fluffy, soft inside. Pork chops were flavorful and juicy.
This was the first recipe I made from your site when I was looking for a sheet pan dinner to keep it simple. I had to pick up the Worcestershire sauce and apple cider vinegar as didn’t have in house and wanted to try as per the original recipe. The photo hooked me and mine came out looking just as enticing as yours. And the rub, OMG was so tasty. Used the ingredients as listed and such a winner. Potatoes were great too. I love your recipes are simple to do, videos nice, and packed with so much flavor for so little effort.
The pork chops left a load of juices in the pan. Difficult to get that broiler coat also potatoes soggy.
This is in the oven right now, finishing. It smells fantastic and came together quickly with stuff I had. The only thing is, it definitely took longer than the recipe states.
Pork chops arent forgiving cuts to begin with, considering how quick this took with pantry ready ingredients, this recipe really deserves 5 stars.
Hi Nagi. I’m a long time follower, but first time commenter! I was wondering if the apple cider vinegar could be substituted with orange juice? I’m looking for a citrus burst! P.s I love and use so many of your recipes. Hi to Dozer.
Something went wrong. Maybe the dish was wrong ( I used ceramics not metal?) but the sauce was really watery and no caramelisation at all. It was tasty though, I’ll have another go.
Nagi, thank you for sharing this recipe. I have a house full of fussy eaters from my elderly mother to my 7 year old. Everyone loved this recipe so much, this is the 4th time I use it. Very simple and very very yummy.
Can you use lamb shoulder chops instead of pork?
Yesterday I made this recipe and my family loved it. Thank you for sharing
My teenagers hate pork chops.. well, hated until today. They helped me cook this meal and then almost got in a brawl over who got the most seconds.. and thirds. That’s a winner in my book! Thank you for sharing and being so clear in your directions ❤️
Feeding up the hungry kids! Excellent!! N x
with a few simple ingredients, that one can find it easily in the pantry, I marvel at the result of my first time cooking with this recipe. It was amazingly delicious. The meat is tender.
I am so glad you enjoyed it Chris! N x
This recipe is amazing I didn’t have Worcestershire sauce so I used hoisin sauce instead
Delicious, altered cooking time just a bit, I might roast potatoes separately next time so they stay crisper. I also added ground garlic to the potatoes for added flavor. Husband loved it! Wish I could post a picture!
I am so glad you enjoyed it Stephanie! N x
This recipe looks amazing! Is the baking tray lined with paper?
Hello! I made this recipe tonight! The only thing I did differently was I used an equal amount of molasses for the brown sugar because I was out of it. I loved it! Easy, quick and delicious!
Thanks! Tasty rub. Did the pork as per your recipe but I didn’t get the timing quite right… little dry… Still good though. I needed to pay more attention and grill it hotter. I just plain boiled the new potatoes and broccolini too and seasoned them.
Thanks for the great recipe!! Will use again
Thanks! N x
The best pork chops I’ve made in a long time! They were super easy too. We roasted broccoli with and it was a great combo. Thanks for the recipe, we’ll put it in our rotation now.
Thanks! N x
OOPS forgot to rate. Only 5 stars because that’s all you give us, would be at least a 10 if given free rein.
OMgoodness, absolute perfection! Cutlets were juicy, unheard of for me in the oven. The rub’s great and I love how the potatoes, and carrots were caramelised too. Thanks Nagi I love how your recipes are always simple and straight forward.
Full of flavour! Another great recipe, thanks Nagi x My addition is to make more rub and turn the extra into a sauce. We do love to drizzle ‘gravy’ over potatoes. Oh and I roasted carrots as well. A sweet vegetable that compliments Pork.
Yum, sounds fabulous Sarah! N x