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?? 😉
I’m glad I doubled the sauce! It was yum. Although my sauce was watery as another user mentioned. I imagine it may be because the tomato sauce I used wasn’t from the supermarket. Regardless, it was very tasty. Made it with the broccoli salad and kale garlic rice.
This came out soo good; flavorful & tender. My family & I love all of your recipes so far, thank you!
This was delicious. I don’t cook a lot but this was simple. I am curious if I could put carrots on the pan with the potatoes and if they would cook at the same rate.
Great recipe! The rub is excellent and better than store bought bbq sauce? Thank you so much!
Agree. Followed the recipe exactly and sauce was too thin and not very glossy at all. Also disappointed.
Very tasty and easy recipe! Loved the glaze and was happy that we had all the ingreds on hand. The potatoes were so creamy on the inside. We’ll be revisiting this one.
I am not a huge fan of pork but I devoured these – delicious!
Fabulous! Family loved these porkchops and raves about the sauce.
A regular go-to in my weekly dinners! Absolutely love it and love that it can be adapted to chicken, great on the days i need to use up chicken ;P
Delicious. Rub was more watery and some pork chops still a little frozen, which also added moisture, but still worked great. Kids loved it
Can we grill this?
Sooo good and easy, all in one pan too, bonus!!
Would this glaze work well with chicken?
Was delicious! I cooked this on the steam function in my 14 in 1 Ninja Foodi. The sauce is so nice and the pork was moist and yum and the way it seeps into the crispy potatoes is just incredible. This recipe is a keeper, thanks again Nagi!
Definitely gonna try this with all the great reviews
I added rice wine vinegar instead of ACV, a splash of smoked Tabasco, and some ground ginger. It made a wicked zingy sauce. They turned out perfectly cooked and very tasty.
Thank you for yet another amazing recipe. I never cook chops, always worry I’ll overcook them and they’ll be dry and tasteless. No more, my hubby loved these. I have many of your recipes bookmarked and none of them ever failed! Thank you so much.
I love this recipe I am going to make it again tomorrow but I will double the rub because it was so good but not enough
I followed the instructions to the letter. The glaze was watery not thick as Nagi shows in the video. No idea what went wrong but it didn’t glaze the chops nor make a sauce I could use. Disappointing.
You are the Queen of Sauces! This was wonderful. I cooked it a bit too long, but oh that sauce!
Thank you!