Oven Baked Pork Chops with Potatoes
User Reviews
4.9
Oven Baked Pork Chops with Potatoes
Description
This recipe combines pork chops and baby potatoes in one pan for convenient roasting. The rub blends Worcestershire sauce, ketchup, soy sauce, brown sugar, olive oil, minced garlic, and apple cider vinegar, bringing acidity, sweetness, and umami to the chops. Potatoes are tossed with oil, salt, and pepper, then begin baking to soften before the pork is added.
The pork is baked initially, then broiled after flipping and basting with reserved rub to develop caramelization and a rich surface crust. This two-stage cooking ensures the pork cooks evenly and the exterior becomes richly browned without drying out. The potatoes roast until tender and slightly crispy on the edges.
This dish serves well as a standalone hearty meal. The pork and potatoes provide a satisfying contrast of textures and a balance of savory, sweet, and tangy flavors from the rub. Ideal for family dinners or meal prep, this one-pan approach simplifies cleanup.
Notes suggest marinating the pork in the rub for up to 24 hours for intensified flavor, though it's optional. Adjust potato size for even cooking and avoid using dark soy sauce to keep the flavor balanced. Finishing by brushing tray juices onto the pork after broiling adds moisture and flavor depth.
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 chop around 200-250g/7-8oz each including bone (Note 4, or cutlet
- 800g/ 1.6 lb baby potato larger ones cut in half (Note 5
- 1 tbsp olive oil
- salt
- black 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
- Marinate pork chops in the rub for up to 24 hours to boost flavor, but this step is optional.
- Use baby potatoes no larger than 3 cm or cut larger ones to ensure even roasting.
- Apply reserved rub juices to the pork after broiling to enhance moisture and caramelization.
- Substitute ketchup with tomato sauce for a similar flavor if desired, noting that American tomato sauce differs from ketchup.
- Choose bone-in pork chops when possible for juicier results; adjust cooking time for larger cutlets accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 319g | |
| Calories | 555cal | 28% |
| Carbohydrates | 36.6g | 12% |
| Protein | 27.2g | 54% |
| Fat | 33.3g | 51% |
| Saturated Fat | 10.8g | 54% |
| Polyunsaturated Fat | 22.5g | 132% |
| Cholesterol | 90mg | 30% |
| Sodium | 409mg | 17% |
| Fiber | 4.6g | 18% |
| Sugar | 8.6g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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