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?? 😉
5 stars; however, I used thin pork loin chops and I don’t think there’s a way to do this recipe justice with something cut so thinly. The sauce, however, was remarkable! Doing it again with some bone-in chops.
Easy and delicious, such a great way to cook pork chops.
Just curious on if you can use russet potatoes for this recipe, because that’s all I have and buy. How long do I bake in the oven?
I use Russell potatoes but cut them into small pieces. 😊
This was so delicious! I followed the recipe exactly, except for the salt, and we loved it! This is the very first time ever the cooking times were accurate, and I have been following recipes for decades. Thank you for sharing!
Wow this was super delicious. I managed to make this in 45 min from start to finish and boy was it a hit in my house! I doubled the sauce and used a mallet to tenderize the chops and thin them
First time made, taste is delicious, next time will marinade chops overnight before cooking. Few things to note – I used a deep roasting pan with baking paper lined and therefore the marinade was absorbed into the paper, rather than gathering on the pan. The oil was nearly spitting when I removed the pan from the oven; and was extremely careful with transfer. The pork chops curled and expanded, something which can be prevented by scoring flesh. Lastly, the potatoes were super hot, so make sure give them time to cool down slightly. Thanks
My go to pork chop recipe, absolutely delicious 😋
crunchy exterior, moist interior – good crust! A winner!
Good recipe. Will make it again.
Thank you
Really good recipe. Simple and delicious.
Your knife will pass through the chop fat like butter, while the meat is so soft and tender you can basically pull it off the bone. It is succulent and delicious. No notes.
I used Medallion had enough sauce to smother, I agree with Cathy mashed potato bed would go great. Did roast potatoes this time.
It’s definitely, a yummy sauce. I am glad I made a double batch the first time. My husband couldn’t stop licking it out of the bowl (with his finger).
Delicious. Browned chops first, put in le creuset brazier, added butternut squash and pineapple with honey, little halved potatoes. Excellent.
It was delicious! The sauce made the potatoes even more tantalizing. Thank you very much for sharing. I will certainly cook this recipe again.
Nagi, it came out soooooooo goooooood. This was easy and had such great flavor. Will double up on the sauce next time too. Added a touch of garlic powder to the tators. Loved it, thanks
The sauce is just enough for 2 and I marinate in the morning at a cool room temperature. I only cook the chops for a short time. My husband wants this sometimes twice a week, especially the potatoes in the sauce as well.
You spelt carmalize wrong and it drives me crazy please fix
Rebecka perhaps you are from America? this is the correct Australian spelling, Nagi is from Sydney.
The sauce is just enough for 2 and I marinate in the morning at a cool room temperature. My husband wants this sometimes twice a week, especially the potatoes in the sauce as well.
A NAGI MASH UP WINNER!
Made the pork medallions (cause I was feeling fancy) as per recipe. Served with Nagi’s spicy maple dutch carrots and the smashed potatoes. Winning all round. Family went on and on and on and on about it : ). And bonus was quick, easy and no fuss to pull it all together.
Very nice recipe, did a reverse sear on two of the porkchops instead of sticking it back into the oven and they retained more moisture and deepended the flavour of the sauce and pork. Gonna make this a lot more often now.
Dude thank you so much You made me actually look like a good cook! Lmfao! Really. I had pork steaks and quadrupled your marinade to make sure I had enough drippings for white rice. Followed your recipe exactly especially the part pertaining to the longer cooking/broiling time for my large pork steaks. It turned out fantastic. The men in my house actually gave me thumbs up. Wtf. I suck at cooking. And I hate gender roles, but it was so nice to actually cook something they liked. They usually force feed themselves to make me feel better. However, with your recipe they were too busy stuffing their faces to say much more “good job” and 👍 thumbs up!