Oven Baked Pork Chops with Potatoes Recipe

There's something magical about the way a perfectly baked pork chop comes out of the oven – golden, caramelized, and so tender you could cut it with a fork. This oven baked pork chops with potatoes recipe is one of those keeper dishes that'll become your go-to weeknight dinner solution.

Picture this: juicy pork chops slathered in a sticky, savory glaze that caramelizes beautifully in the oven, paired with crispy-topped potatoes that soak up all those incredible flavors. It's comfort food at its finest, and the best part? You probably have everything you need sitting in your pantry right now.

What Makes These Pork Chops So Special?

The secret lies in that gorgeous country-style sauce that transforms ordinary pork chops into something extraordinary. It's a perfect balance of sweet and savory with just a hint of tang – think barbecue sauce's more sophisticated cousin. The magic happens when this sauce meets the high heat of your oven, creating that coveted caramelization that makes your mouth water.

Most baked pork chop recipes fall flat because they come out looking pale and bland. Not these babies! The combination of starting in the oven and finishing under the broiler gives you that restaurant-quality golden finish that screams flavor.

And can we talk about those potatoes for a second? They're not just a side dish – they're crispy on top, creamy inside, and practically glazed from absorbing all those delicious pan juices. It's like getting two incredible dishes in one pan.

Ingredients Needed for the Recipe

For the Country-Style Rub:

• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar (or white sugar works too)
• 1 tablespoon olive oil (vegetable or canola oil are fine substitutes)
• 1 clove garlic, minced
• 2 teaspoons apple cider vinegar

For the Pork Chops and Potatoes:

• 4 pork chops (around 7-8 oz each, including bone)
• 1.6 pounds baby potatoes, larger ones cut in half
• 1 tablespoon olive oil
• Salt and pepper to taste

That's it! Simple, pantry-friendly ingredients that pack a serious flavor punch. The beauty of this recipe lies in how these everyday items transform into something that tastes like you spent hours in the kitchen.

How to make Oven Baked Pork Chops with Potatoes?

Getting Your Oven Ready and Prepping the Potatoes

Start by heating your oven to 430°F (or 390°F if you're using a convection oven). While it's warming up, give those baby potatoes a good wash and cut any larger ones in half – you want them roughly the same size so they cook evenly.

Toss the potatoes with a tablespoon of olive oil and season generously with salt and pepper. Don't be shy here – the seasoning helps create that beautiful crispy exterior. Scatter them across your baking tray and pop them in the oven for a 15-minute head start.

Creating Your Magic Sauce

While those potatoes are getting their golden start, it's time to whip up the star of the show. In a small bowl, combine the Worcestershire sauce, ketchup, soy sauce, brown sugar, olive oil, minced garlic, and apple cider vinegar. Give it a good stir until everything's well combined.

The mixture might look a bit ordinary at first, but trust the process. This humble sauce is about to work some serious magic on your pork chops.

Preparing the Pork Chops

Take your pork chops and slather them generously on both sides with that beautiful sauce you just made. Don't use it all though – save some for basting later. The pork should be well-coated but not drowning.

Here's where the timing gets perfect: just as you're finishing with the pork chops, those potatoes should be ready for their next step.

Bringing It All Together

Remove the potato tray from the oven and give those beauties a quick toss. Push them to the edges of the pan, creating space in the center for your pork chops. This arrangement lets everything cook together while giving each component the room it needs.

Place the sauced pork chops right in the middle of that tray and slide everything back into the oven for another 15 minutes.

The Final Caramelization

After 15 minutes, remove the tray and switch your oven to broil on high. Position your oven rack about 8 inches from the heat source – this is crucial for getting that perfect caramelization without burning.

Flip those pork chops and spoon over your reserved sauce, making sure to get the sides too. Now comes the exciting part – slide that tray under the broiler for 7-10 minutes until the tops are beautifully caramelized and golden.

The Finishing Touch

Here's a pro tip that makes all the difference: when you pull the tray out, use a brush to collect those gorgeous golden juices from the pan and dab them back onto the pork chops. This step adds incredible flavor and gives you that restaurant-quality glossy finish.

Pop it back under the broiler for just a couple more minutes to set that glaze, then you're ready to serve.

How Do You Know When Your Pork Chops Are Perfect?

The most reliable way to check doneness is with a meat thermometer – you're looking for an internal temperature of 145°F. But there are visual cues too: properly cooked pork chops will have a beautiful golden-brown exterior and will feel firm but not tough when you press them gently.

The juices should run clear when you cut into the thickest part, and the meat should have just a hint of pink in the center – that's perfectly safe and incredibly juicy. Overcooked pork is dry pork, so don't be afraid of that slight blush of color.

Those potatoes should be tender when pierced with a fork, with gorgeously crispy, golden tops that have absorbed all those incredible flavors from the pan.

Tips

• Temperature control is everything with this recipe. If your oven runs hot, keep a close eye during the broiling stage – you want deep caramelization, not charcoal. Every oven is different, so trust your eyes and nose.
• Don't skip the step of brushing those pan juices back onto the pork chops. Those golden drippings are liquid gold, packed with all the concentrated flavors from the sauce and the natural pork juices. It's what takes this dish from good to absolutely incredible.
• If you're making this for a crowd, you can easily double the recipe. Just use two baking sheets and rotate them halfway through cooking to ensure even browning. The timing stays the same – just keep an eye on both pans during the broiling stage.
• Let the pork chops rest for about 5 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring every bite is as juicy as possible. Use this time to scrape up any remaining pan juices – they make an incredible sauce for drizzling over everything.
• For extra flavor, try scoring the fat edge of your pork chops lightly before applying the sauce. This prevents curling during cooking and allows the flavors to penetrate even deeper into the meat.

What Are the Best Side Dishes to Serve With This Meal?

While the glazed potatoes are amazing on their own, a crisp arugula salad with parmesan and balsamic dressing provides the perfect contrast to the rich pork. Steamed or roasted veggies like green beans with almonds, honey-glazed carrots, or roasted Brussels sprouts are also great options that complement the main dish without overpowering it.

For a simple option, try a refreshing cucumber salad or sautéed spinach with garlic. And if you love bread, crusty dinner rolls or garlic bread are perfect for soaking up any extra pan juices—trust me, you won’t want to miss that!

This meal is easy enough for a weeknight but impressive enough for guests. The combination of tender pork chops and glazed potatoes creates a special, yet simple dish using pantry staples. It’s a comforting recipe that will fill your kitchen with amazing aromas and quickly become a go-to favorite..