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:
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the right sauce – one that will caramelise well;
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start it in the oven; and
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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:
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Mix together the magic country-style sauce;
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Slather on both sides then bake for 15 minutes;
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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?? 😉
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
Quick and tasty. Pork stayed moist
It’s a winner for sure. Easy and tasty. We made it with sweet potatoes and it was amazing. Maybe better than white!
This turned out so well! I doubled the sauce recipe and added a little steak sauce to give it just a little more smoky flavor to cut the sweetness. Such a hit!
I’m in the process of making this… I will be adding green beans as veg, plus sliced cucumber. I have also made a blueberry, coconut pound cake which I slice and cover in custard then bake for about 15 mins at gas mark 4. It’s my own twist on the dessert and loved in my house . Love the look of some of your other options. New fan ❤️
Perfect again Nagi. Thank you…
So delicious! Easy to make and husband and kids loved it. Doubled it for leftovers. Thanks!!
I made this tonight with only 2 chops that I marinated overnight in half the sauce. Only did half a dozen babby spuds (wife told me I could have done more) I think it may have helped that the chops still had skin and fat on.
It turned out bloody wonderful.
Cooked this last night. Served with salad. Absolutely delicious. My husband stated that it brought pork loin chops to another level
Easy and delicious. Met requirements for family member who is post op. Made it with Magic Broccoli. A home run. Thank you.
This was so good, I had to leave a comment. The pork chops are super juicy and the potatoes are OMG!!! they soak up all that juice and sauce! This is A+
It was a recipe I found for pork chops while searching for ways to make them better. AMAZING!!!! I’m now a fan and will try other things. Thank you
The pork stays moist and tender. The sauce is delicious but seriously, those potatoes!!
They soak up the sauce on the bottom and are crispy on top. Throw in a few extra spuds.
Simply delicious!! Made this tonight & followed directions to a tee…used the amount of sauce ingredients for 2 good sized chops. This is a keeper!
Can this recipe be done in a slow cooker
No.
Delicious recipe! The pork came out very tender and juicy. I will use this recipe again, although I will probably add a little “kick” to the sauce and try marinating it overnight as well as broiling it at the end as mentioned in two of the options. Hubby loved it!
I made this for dinner last night It was so good, juicy falvorful and delicious. It will now be part of my weekly rotation everyone loved it
Beautiful! So moist & delicious cooked in my cast iron French Pan. And that sauce was heaven. This will be the only way I cook pork chops from now on using this easy recipe, thank you Nagi x
This recipe was amazing!! Usually when I cook pork chops I cook them too long and they end up tough. This time my entire family loved them and the sauce was so good too!! I loved how it contained simple ingredients you can find around your house.