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 made this and this is THE best baked Pork chops recipe! Thank you!
These are so good! I subsituted carrots for the potatoes and brown allulose for the brown sugar. Low Carb and so tasty.
So good, I licked the plate.
This was amazing! I eyeballed the measurements and the glaze texture was perfect. The taste was devine and the caramelization was impeccable. I also substituted the olive oil on the potatoes for ghee butter which added a smokey flavor to the whole dish. My boyfriend LOVED it. I could see this glaze also being used for baked chicken. Im definitely keeping this recipe as a staple!
Sadly this did not work for.me. I followed the recipe exactly. The marinade was very runny. It blended with the pork juices and did not thicken. Additionally, at 5 minutes into the broil part, the potatos were burning and the juice sauce mixture on the pan burned so badly I may end up replacing the pan. Not worth the time it will take to scrub clean. 8 inches from the broiler on higj was too close and too hot.
I am making this tonight, about to walk down to Universe here in Misawa Japan to grab a few things for sides, will rice wine vinegar work just as well? Thank you!!
Yummy. Rub was the best.
I accidentally used balsamic . What will hat?
This is my go to meal for my family. Everyone loves it. Have used the sauce for chicken and steak… a real winner.., thank you
I am a pretty good home cook but have never been able to make a great pork chop. Yay! This one is a winner of a recipe. Very juicy and fabulous flavour. Thank you.
Just made this for dinner tonight. It was a big hit. Honestly, it was easy and delicious. Pork chops were so tender.
Spur of the moment search for a quick and tasty recipe. Took a chance on this one due to already having all of the required ingredients. I must say I am / was totally impressed. The family loved this recipe and I would agree it tantalized our taste buds.
I did not want to cook tonight. Found this recipe to bake pork chops. OMG… this is the families new go to marinade. It will move onto ribs next. Relatives from the USA use a whole bottle of Sugar Baby Ray’s BBq sauce and this just smokes it! Also, I had all the ingredients on hand. Cannot recommend enough!
This dish is amazing. I love the the flavors of the sauce. Perfect combo! The potatoes are creamy inside and crisp outside (I used yellow). Very easy dish-great for week night.
My family loved this recipe, thank you for sharing. I was wondering if I could use pork tenderloin instead of pork chops next time.
It has recently come to my attention that in Australia, 1 tablespoon is 4 teaspoons whereas in the US, it’s only 3 teaspoons. When following your recipes, should I generally assume that 1 tablespoon is 4 teaspoons?
I’ve been using 3 teaspoon tablespoons for all of your other recipes and they’ve still been mostly good I’m just curious.
Thanks to your wonderful instructions Nagi, these are the first juicy, tender pork chops I’ve cooked. Usually I’ve overcooked them and they’ve been dry and tough. The glaze is absolutely delicious too.
the rub is what made
Hi,
With the oven baked pork chop recipe, I am using light soy sauce for the glaze. Can you please confirm if it should be 2 1/2 tsp or tbsp?
Can you cook this on the stove
Can you make this a the stovetop