Oven-Baked Pork Chops with Potatoes
Sticky, caramelized pork chops and golden baby potatoes share one tray, with a savory-sweet country-style glaze.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 4 servings
Recipe
Oven-Baked Pork Chops with Potatoes
Sticky, caramelized pork chops and golden baby potatoes share one tray, with a savory-sweet country-style glaze.
Cookin' · https://cookin.club/recipes/oven-baked-pork-chops-with-potatoes
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 4
Ingredients
For 4 servings
Rub
Chops and potatoes
Equipment
- Oven
- Baking tray
- Small bowl
- Broiler/grill
- Brush
Instructions
Potatoes
Step 1: Preheat the oven to 220°C/430°F for a standard oven or 200°C/390°F for a fan-forced or convection oven.
Step 2: Toss the potatoes with the oil and sprinkle with salt and pepper. Scatter them on a baking tray.
Step 3: Bake the potatoes for 15 minutes to give them a head start.
Pork
Step 4: Meanwhile, mix the rub ingredients together in a small bowl.
Step 5: Coat both sides of the pork with the rub, reserving some for basting.
Tip: Marinating is optional; see the notes for details.
Step 6: Take the tray out of the oven. Toss the potatoes, then push them to the edges of the tray.
Step 7: Place the pork on the tray and bake for 15 minutes.
Step 8: Remove the tray from the oven and set the broiler/grill to high, with the shelf about 20 cm/8 inches from the heat source.
Step 9: Flip the pork, spoon the reserved rub over it, and dab the rub onto the sides. Broil for 7–10 minutes, until well caramelized.
Step 10: Remove the tray from the oven. Use a brush to lift the golden juices from the tray and dab them onto the pork. Return the pork under the broiler for a couple of minutes to finish.
Tip: The tray juices add flavor and color.
Step 11: Serve, scraping the tray juices onto the pork. Garnish with parsley if desired.
Notes
Notes and substitutions
For the glaze, use ketchup; tomato sauce condiment can also be used. In the United States, choose ketchup rather than tomato sauce.
Use 2 1/2 teaspoons light soy sauce in place of regular soy sauce. Avoid dark soy sauce because its flavor is too strong.
Cider vinegar can be replaced with a clear or neutral-flavored vinegar; do not use balsamic vinegar.
The chops can be marinated in a sealed bag with the glaze for up to 24 hours in the refrigerator. If freezing, freeze the bag straight away and thaw the chops before cooking; they will marinate as they thaw.
Baby potatoes should be no larger than 3 cm/1 1/4 inches across. Larger potatoes can be cut in half or given more initial baking time.
Chop cooking time varies by size. Check that the internal temperature reaches 145°F/63°C.
Nutrition per serving
- Calories
- 555 kcal
- Fat
- 33 g
- Saturated fat
- 11 g
- Carbohydrates
- 37 g
- Sugar
- 8.6 g
- Fiber
- 4.6 g
- Protein
- 27 g
- Sodium
- 409 mg
- Cholesterol
- 90 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These pork chops bake with baby potatoes and a savory-sweet glaze made with pantry ingredients. A short finish under the broiler helps caramelize the coating.
The potatoes are optional and can be replaced with other vegetables suitable for roasting.
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