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?? 😉
Hello Nagi,im hust preparing to make this for my mother-in-law(she has allergy with gluten and wheat free)?,i have worcestershire sauce but i believe not safe for her..can i omit that without affecting much of the taste?
By the way,your chicken shawarma is a winner,yeyyyy!????my husband keep telling me he wantede to make that for summer bbq party instead of the boring common burger and buns. I love alll your recipes,highly recommend! And oh,my brother is a chef,and i shared your recipes to him?..cheers for more success recipes?????
Woo hoo! So glad you love the chicken shawarma!!! Gosh I hope your brother approves of my recipes ? Yes you can omit the worcestershire suggest adding extra teaspoon of soy sauce instead. 🙂 You will barely notice it!
How would impossibly replace potatoes with cauliflower? This recipe looks great
Definitely! YUM!
Searched the Internet this evening for a recipe for pork chops and came across your recipe. It turned out delicious!! Thanks for sharing it.
I’m so glad you enjoyed this Janet! Thanks so much for letting me know! N xx
I am using large bone in chops…about 14 oz each… do you think I need to cook longer than listed?
Maybe, put in the same time as potatoes?
Hi Derek! About double the size so yup, I’d pop them in at the same time 🙂 They will brown even more – YUM!
I saw a really rude message from someone earlier today about this recipe because it didn’t work out for them. I can’t see it now so I hope its been removed. I’ve made this recipe twice and it is DELICIOUS and works perfectly as written. I wanted to leave my feedback after seeing that rude message because item was clearly a user error. And even if it wasn’t, that message was appalling rude so I’m glad it’s gone. Thanks Nagi, your recipes are the BEST! I never use cookbooks anymore, I just come here, I always find what I need! Kate CA
Awww Kate! The timing of this message couldn’t be better, I actually politely responded to the gentleman but then I decided that I don’t want such a rude message on my site, so I deleted it. I was getting all stressed about perhaps there being a problem with the recipe but there are plenty of people who have tried it and loved it, so I’m sure it was him. I’m glad YOU like it Kate! And thank you so much for your compliment, truly couldn’t have come at a better time. I try to brush off rude messages, but it always upsets me, but on this occasion, you’ve totally cheered me up!! Have a great weekend, and thanks again for your kind words. Nagi xx
Keep doing what you do! Don’t let someone else’s stupidity stop you from making great recipes! BTW I’m making this tonight and I will let you know how it turned out! Thanks a ton for taking the time to come up with this!
Thanks so much for your kind words Dave 🙂 Hope you LOVE IT!!!
keep us posted with what you do with the broccoli as it is our favorite vegetable!
It’s one of mine too! Just posted a potato broccoli soup!
Could I use lemon instead of vinegar as I’m out? Also if I want to make this tonight does it have to be marinated for 24 hours if I’m using pork loin chops?
Hi Jennifer, you sure can! The marinating time helps but even if you can do it for 1 hour, that makes a difference. 🙂 And don’t worry, the rub on it is so tasty it really makes up for it even if the marinating time is short. N xx
I have pork chops in a brine right now. Could I still use this country sauce without it being too seasoned?
Hi Rachel – definitely! The sauce isn’t that salty 🙂
Hi Nagi, I love all your recipes, thank you for them! Quick question, instead of sugar do you think I could substitute honey or maple syrup? Thanks! Kathy
Definitely Kathy! It will work really well 🙂 N xx
Loved them, easy to make, and I put some apple slices sprinkled with a little brown sugar too in the pan. Perfect.
Woo hoo! So glad to hear that you enjoyed it Becky, thanks for letting me know! N x
Made the pork chops for dinner and they were absolutely delicious. In stead of the potatoes, I made scallop potatoes and hominy as the side dishes.
So glad you liked it Ruddy, thanks so much for letting me know! N x
Made this tonight, and my husband and daughter loved it! I did marinate the chops overnight. I used sweet potatoes (because I’m making a potatoe dish tomorrow night). I also baked a sliced apple with a sprinkle of cinnamon and brown sugar in foil, with butter (because you don’t eat pork chops without apples (or a stone fruit) where we live of course). This recipe was so Yummy and much cleaner and faster than frying and souping up pork chops. Have saved recipe to make again and again.
That sounds incredible Darby!! Pork with apples is not as common here in Australia 🙂 I am so glad you enjoyed it, thank you for letting me know!
Wonderful photograph, Nagi. Looks delicious!
Can we try Mutton or Chicken with these recipe??
Hi Maida! It works great with chicken, I haven’t tried mutton sorry! 🙂 If it bakes in around the same time then it should work fine!
My whole family loved it! It’s definitely a keeper! Thanks so much.
I’m so glad to hear you enjoyed this Kaz! Thank you so much for taking the time to let me know! N x
Delicious and super easy!
Oh Nagi, you’ve done it again.
Yay! So glad you enjoyed it Jacqui, thanks for letting me know! N x
I made this meal on Saturday for dinner. My family really enjoyed it – especially my husband. I did add a bit of smoked paprika to the potatoes along with the salt and pepper. I will be making this again in the future. Thank you for the recipe!
AWESOME! Thanks for trying it Karen, and letting me know everyone enjoyed it! N x
I’m a Memphis gal and I love me anything that is reminiscent of BBQ! I loved, loved, Loved this meal! My 10 yr nephew ate twice! This is huge because he mainly only eats junk food. Thank u so much for posting this!
BTW…I certainly did have everything I needed in my pantry …I had no excuse not to make it, and I am glad I did?
Fantastic! I’m so glad you enjoyed it – especially coming from a Memphis gal!!! N x
I’ve been getting into one-pan meals, and this would be a great one. BTW, I do not keep ketchup in my pantry. Probably weird, but neither of us has much use for ketchup. I’ll have to check out the broccoli salad.
Hi Susan! that’s no weird, we never had ketchup when I was growing up! N x
This is dinner tomorrow night! Thank you for such wonderful ways to make my weeknight dinners tasty and interesting!
Oooh, I do hope you try this Nancy, would love to know what you think!!
Hi Nagi, I made them last night and it was so simple and delicious, my family gobbled them all up. I adore your recipes and have tried many of them with great success! You inspire me to try things outside of my comfort level, like your Spanish Paella which came out delicious and as a first timer I was amazed at my skills, lol Thanks to your wonderful ingredients and directions which I always follow to the letter, I am making new and exciting dishes.
Virtual high five! YESSS!! So glad you enjoyed it Nancy and honestly, it makes me stupidly happy to hear that I inspire you to try new things!! N x
I second this comment 1000%
yum that rub would be great on beef too, it looks delicious. And Dozer is an all-star!!
Yes to beef! Definitely!
This recipe looks wonderful. I’m just wondering about the oven temperature. Is it 220 degrees?
Hi Michelle! Sorry, I forgot to add Fahrenheit! Just added it 🙂 Thanks for picking that up!!