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?? 😉
Easy and tasty
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Delicious and easy! I added some extra time because our chops were big, but not quite so long next time. The potatoes were amazing!
Very frustrating that even though several people have asked HOW MUCH pepper to use in the sauce as it is not listed as one of the sauce ingredients. The only reply has been “It’s in the recipe, just season to taste!!” yet that is for the POTATOES. Not the sauce. Please list how much pepper to use in the SAUCE. Thanks.
I was looking for a recipe that could deliver pork chops that weren’t dry (oven roasted, not fried) – and I found it! Have added this to my favourites! And the sauce, mmmmmm.
Can you make this on stovetop? Or it’s best baked??
Delicious! I doubled the sauce because my family loves extra sauce on anything. I cooked my pork 7 min longer because we had big pork chops and we do not like pink in the middle. I know, that’s probably a pork chop no-no. But they were mouth watering and looked just like the pic!
Delicious sauce, Thankyou! And easy to make. I overcooked my boneless tenderloin, my error. Next time I’ll reduce the baking time and use a thermometer. Love all your work! I wish I lived in Sydney and was a chef, I’d be looking for a job!!! 🤣
Tried this recipe today and it was delicious! Loved how simple it was to make.
Loved the flavours of this sauce but I was so disappointed it didn’t go nice and thick & sticky. It was like water – please help as I’d love to make this again. What do you think was wrong??
OMG this was amazing. I ate almost 3 chops tonight because I could not stop eating!
This was delicious! I made this for dinner tonight. Instead of potatoes I made Jasmine Rice and a side of broccoli. I used some of the extra sauce and soy sauce over the rice and topped with sliced green onions. It was delicious!! I wish I could post a picture.
Easy recipe to follow and the sauce is lovely. I slightly overcooked the pork chops but didn’t spoil a lovely meal.
Would it be ok to make this in a slow cooker ?
I made this recipe and it was so good! I’m normally not the type to leave reviews, but this is the 3rd recipe I’ve made from recipetineats, and the meals have all been so amazing.
I love this recipe. I’ve used it at least a dozen times & it’s the only way I cook pork chops now.
Can’t wait to get started. I will let you know how I went.
Wow. The flavor was amazing. The only thing I didn’t have was the garlic clove for the sauce but I just used garlic powder. Mine didn’t glaze as well as yours but I now see it’s because I flipped too soon. I am just floored at how juicy they are!
Holy moly was this recipe full of flavor! Doubled the amount of glaze/sauce because we just needed more since our pork chops were a little over 1in thick. Can’t wait to cook this again!
First time making pork chops in the oven and my goodness this sauce was amazing. I doubled the sauce as well. Can not wait to make it again.
Hi Nagi, I’ve made many of your recipes and they are all delicious and come out perfectly! I made these pork chops with potatoes and my husband loved them! However there was a lot of liquid left at the bottom of the pan. There was a bit of sauce on the chops but not as much as on yours. I trimmed the excess fat and followed the recipe exactly but I don’t know what went wrong. Thank you.