Oven Baked Pork Chops with Potatoes
Ingredients
Rub
- 1 tsp Worcestershire sauce
- 2 tbs ketchup (Note 1)
- 1 tbs soy sauce (Note 2)
- 2 tbs brown sugar (or white)
- 1 tbs olive oil (or vegetable or canola oil)
- 1 clove garlic minced
- 2 tsp apple cider vinegar (Note 3)
Chops
- 4 pork loin / cutlets, around 200-250g/7-8oz each including bone (Note 4)
- 800 g 1.6 lb baby potatoes , larger ones cut in half (Note 5)
- 1 tbs 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.
Notes
Oven Baked Pork Chops with Potatoes
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 savory and a bit sweet! Potatoes are optional - or sub with other roastable vegs.
Recipe update: Originally published in September 2016. Updated February 2019 to improve. The original recipe called for 10-minute baking x 2, followed by broil/grill to caramelize surface. The updated recipe calls for 15 minutes pork bake, then finished with just broiling/grilling. Better, more even caramelization 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 - flavor is too strong.
3. Cider vinegar - Can be substituted with any clear or neutral flavored 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 the 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 caramelization.
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.
HOW LONG TO BAKE PORK CHOPS? The length of time that you need to bake a pork chop depends on the thickness of your meat as well as whether or not is bone-in. Searing your meat before baking will also impact the cooking time. A good rule of thumb is 7 minutes of baking in a 400-degree oven per half inch of meat. If you sear your meat beforehand, reduce that amount of 2 minutes. If your pork chop has a large bone, you may need to add a few minutes to the cooking time. Pork needs to be cooked to an internal temperature of 145 degrees F. Let your meat rest for at least 5 minutes before cutting into it.
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