Oven Baked Pork Chops with Potatoes

Get ready for the most incredible pork chops you’ve ever made! These aren’t your typical dry, flavorless chops – we’re talking about perfectly tender, caramelized pieces of heaven with a sweet-savory glaze that will make your taste buds dance.

The magic lies in our special rub that transforms into a sticky, golden coating as it bakes. Paired with crispy roasted potatoes that soak up all those amazing pan juices, this is the kind of dinner that will have everyone asking for seconds.

Ingredients

For the Rub:

• 1 tsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 tsp apple cider vinegar

For the Chops:

• 4 pork chops (200-250g/7-8oz each with bone)
• 800g/1.6 lb baby potatoes, larger ones halved
• 1 tbsp olive oil
• Salt and pepper to taste

Steps

1. Preheat oven to 220°C/430°F (standard) or 200°C/390°F (fan-forced). Position rack in middle for optimal heat distribution.
2. Toss potatoes with oil in a large bowl until well-coated. Season generously with salt and pepper – they should glisten. Spread on baking tray, ensuring they’re not crowded. Bake 15 minutes until starting to turn golden.
3. While potatoes head-start, combine all rub ingredients in a bowl. The mixture should be thick enough to coat a spoon but still spreadable. Reserve about 2 tablespoons for basting.
4. Remove tray from oven (careful – it’s hot!). Push potatoes to edges, leaving space for chops. They should be starting to color but not fully crisp yet.
5. Place seasoned pork on tray. Bake 15 minutes – meat will start to turn opaque but won’t be done yet.
6. Switch to broiler/grill (high). Position rack 20cm/8″ from heat. Flip chops, brush with reserved rub. Broil 7-10 minutes until glaze bubbles and caramelizes. Watch carefully to prevent burning!
7. Final step: Brush with pan juices (they’re flavor gold!) and broil 2 more minutes until sticky and golden. Meat should reach 145°F/63°C internal temperature.

Smart Swaps

• Use honey instead of brown sugar (use 1.5 tbsp)
• Switch to sweet potatoes for lower GI option
• Try bone-in chicken thighs (adjust cooking time to 25-30 minutes)

Make It Diabetes-Friendly

• Replace brown sugar with Swerve Brown (1:1 ratio)
• Use turnips or radishes instead of potatoes (reduces carbs by 15g per serving)
• Add green beans or broccoli to increase fiber
• Serve with a side salad dressed with olive oil to slow glucose absorption

Pro Tips

• Pat pork chops dry before applying rub for better adhesion
• Let meat rest 5 minutes before cutting to keep juices in
• Don’t flip chops more than necessary to maintain caramelization
• Test potato doneness with fork – should slide in easily