One of my favourite standby pork chop recipes – Oven Baked Pork Chops slathered in a tasty country-style rub using ingredients I bet you have in your pantry, then baked until golden and caramelised. Add some baked potatoes, and you’ve got a fabulous one tray meal!
Oven baked pork chops recipe
This is the pork chop version of the Country Style Sticky Baked Chicken I shared a few weeks ago. Well actually, it’s the other way round – that was the chicken version of this recipe because I originally shared this back in 2016!
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 – but with this sauce, your chops will come out golden and sticky!”
Glaze for pork cops
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!
“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. Just grab a handful of rocket lettuce (arugula), toss with Balsamic Dressing and garnish with shavings of parmesan. I make this salad a LOT – as a prop for food photos and in real life because it’s a classic salad and it’s a 2 minute job if you’ve got a bottle of Balsamic Dressing on hand (and why wouldn’t you?? It lasts for weeks and weeks!). – Nagi x
More pork chop recipes
- Just a Great Pork Chop Marinade
- French Onion Smothered Pork Chops
- Lemon Garlic Grilled Pork Chops
- Vietnamese Pork Chops
- Balsamic Pork Chops
And don’t miss these classic we’ll love forever!
Baked Pork Chops
WATCH HOW TO MAKE IT
Oven Baked Pork Chops with Potatoes
Recipe video above. This is a sauce made for baked pork chops. It makes them come out golden and sticky, rather than pale and bland. It’s a country-style sauce that’s savoury and a bit sweet! Potatoes are optional – or sub with other roastable veg.
- 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))
- 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
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).
- 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 update: Originally published September 2016. Updated February 2019 to improve. Original recipe called for 10 minute baking x 2, followed by broil/grill to caramelise surface. Updated recipe calls for 15 minutes pork bake, then finished with just broiling/grilling. Better, more even caramelisation using this method!
1. Ketchup – Can also use Tomato Sauce condiment (American readers – don’t use what you know as Tomato Sauce, use Ketchup!).
2. Soy sauce – I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. Do not use dark soy sauce – flavour is too strong.
3. Cider vinegar – Can be substituted with any clear or neutral flavoured vinegar. Don’t use balsamic.
4. Pork – This can be made with any pork chops. Bone in is better because it’s juicier. Cook time will differ depending on size of cutlets – my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake pork for 15 minutes + 10 minute broil/grill + extra minute for post basting caraemsliation.
Also see the chicken version.
5. Potatoes – Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.
6. Marinating option – Optional, not required but can do. Place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing, put the bag straight in the freezer, then defrost before using. It will marinate while defrosting.
7. Nutrition per serving including potatoes, assuming this is made with trimmed pork cutlets as pictured.
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??