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Use minimal ingredients to create tender, juicy, and flavorsome Oven Baked Pork Chops with baby potatoes! The results are simply delicious.
Pork chops and mashed potatoes are one of my favorite comfort food meals. I grew up eating this dish — it was often present at family dinners! I love these apple cider brined pork chops and I decided to share an even easier version: Oven Baked Pork Chops.
Why This Recipe Works
I tend to lean towards oven-baking my meals when I can. Not only is it easy to do, but it’s also a great way to hold onto the natural flavors of the food — not to mention I love when my home fills with the aromas of whatever I have in the oven!
If it isn’t broken, don’t fix it: that’s my motto when trying my hand at classic recipes like Oven Baked Pork Chops. You’ll only need 4 simple ingredients, and I’ve also outlined a few different ways to take this recipe up a notch.
You can brine, glaze, or bread the chops if desired.
Ingredients Needed
Ingredient Notes
- Pork Chops: Opt for pork chop cutlets for my Oven Baked Pork Chops recipe. I usually use boneless cutlets that have a pinkish color and a bit of marbling.
- Baby Potatoes: No pork chops and potatoes recipe would be complete without the addition of potatoes. I like to use baby potatoes for their buttery flavor.
- Olive Oil: A dash of olive oil on the potatoes is all you’ll need to crisp them right up!
- Brown Sugar: While the brine is optional, I definitely recommend it! It will season the meat and make it even more juicy and tender. Brown sugar is a key ingredient in my brine.
How to Make Pork Chops and Potatoes
I highly recommend letting your pork chops soak in a brine before baking them in the oven. It creates the most tender and juicy pork chops possible. It’s not a necessary step in this recipe, but one I encourage.
To brine them follow the following steps:
Prepare the brine. If using a brine, place the salt, brown sugar, water, and bay leaves into a large pot over medium-high heat. Stir until the salt and sugar have completely dissolved. Remove from heat and allow to cool.
Marinate the pork chops in the brine. Place the pork chops into a shallow dish and cover with your brine. Wrap the dish in plastic wrap, then place it in the fridge to chill for 4 hours.
- Preheat. Preheat your oven to 450° F.
- Pre-cook the potatoes. Place the baby potatoes on a rimmed baking sheet and toss them with olive oil. Bake for 15 minutes, then carefully slide them towards one side of the baking sheet to make room for your chops.
- Season the meat. Add salt and pepper to both sides of the pork chops and transfer them to the baking sheet.
- Bake the pork chops and potatoes. Place the baking sheet back in the oven and cook for 15 minutes.
- Apply the glaze (if using). If you decide to use a glaze, baste it onto the pork chops and then flip them over. Set your oven to broil and cook for 5 more minutes, or until the tops of the pork chops start to brown.
Recipe Variations
- Glazed Pork Chops – To make a glaze whisk the following ingredients together in a small bowl: 1/4 cup ketchup, 1/3 cup brown sugar, 1 teaspoon Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon olive oil, 1 teaspoon garlic powder, 2 teaspoons apple cider vinegar. Brush the glaze over the pork chops with 5 minutes left to cook and set the oven to broil.
- Breaded Pork Chops – For breaded pork chops, combine the following ingredients in a small bowl: 1 1/2 cups panko crumbs, 5 tablespoons oil, 3 tablespoons parmesan, and 2 teaspoons Italian seasoning. Brush olive oil on the pork chops and then dredge them into the mixture.
Storage and or Freezing Instructions
- Make-ahead instructions: My Oven Baked Pork Chops recipe is so simple to make that there isn’t really anything you can do to make them ahead of time. That said, you can freeze them and store them for later if you would like.
- Freezing instructions: Allow the baked boneless pork chops to cool completely before placing them in an airtight freezer-safe container. They will keep in the freezer for up to 6 months. Allow them to thaw in the fridge overnight before heating them up to eat.
- Storage instructions: Store any leftover pork chops and potatoes in an airtight container in the fridge for 3 to 4 days. You can reheat them in the microwave or in the oven.
Recipe Notes and Tips
- Consider searing the meat before baking. When you sear the meat for a few minutes on each side, you’ll bring out its natural flavor. It also creates a crispy, golden-brown crust on the outside.
- Use more seasonings. Because my baked boneless pork chops are so simple, it leaves a lot of room to get creative. You can add other seasonings such as cayenne pepper, thyme, or rosemary if you’d like.
- Check the temp. If you have a hard time determining whether or not your boneless baked pork chops are fully cooked, use a food-safe thermometer. When their internal temperature reaches 140°F, you’re good to go.
FAQS
You don’t have to! I find that they stay just as juicy when baked uncovered.
The key is to bake them at a high temperature for a short amount of time. I find that 15 minutes at 450°F gives me perfect results every time.
Oven Baked Pork Chops
Equipment
- Large Saucepan if making the bring
- Rimmed Baking Sheet
Ingredients
- 4 Bone-in Pork Chops or boneless cutlets
- 1/2 lb Baby Potatoes halved
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Brine (Optional)
- 1/2 cup Salt
- 1/2 cup Brown Sugar
- 1 quart Water
- 3 Bay Leaves
Instructions
Brine the Meat (Optional)
- Prepare the brine. Combine all the brine ingredients in a large pot over medium-high heat. Cook, stirring continuously until salt and sugar are completely dissolved. Remove from heat and cool completely (I like to use 1 less cup of water in the brine and then add a little over a cup of ice to help cool the brine quicker).
- Marinate the meat in the brine. Place the pork chops into a shallow dish and cover with the brine, making sure the meat is fully submerged. Cover with plastic wrap and place it in the fridge for 4 hours.
Baked Pork Chops
- Preheat your oven to 450° F.
- Place the baby potatoes on a rimmed baking sheet and toss them with olive oil. Bake for 15 minutes, then carefully slide them toward one side of the baking sheet to make room for your chops.
- Add salt and pepper to both sides of the pork chops and transfer them to the baking sheet.
- Place the baking sheet back in the oven and cook for 15 minutes.
- If you decide to use a glaze (recipe below in notes), baste it onto the pork chops and then flip them over. Set your oven to broil and cook for 5 more minutes, or until the tops of the pork chops start to brown.
Notes
- Consider searing the meat before baking. When you sear the meat for a few minutes on each side, you’ll bring out its natural flavor. It also creates a crispy, golden-brown crust on the outside.
- Use more seasonings. Because my baked boneless pork chops are so simple, it leaves a lot of room to get creative. You can add other seasonings such as cayenne pepper, thyme, or rosemary if you’d like.
- Check the temp. If you have a hard time determining whether or not your boneless baked pork chops are fully cooked, use a food-safe thermometer. When their internal temperature reaches 140°F, you’re good to go.
Storage and or Freezing Instructions
- Make-ahead instructions: My Oven Baked Pork Chops recipe is so simple to make that there isn’t really anything you can do to make them ahead of time. That said, you can freeze them and store them for later if you would like.
- Freezing instructions: Allow the baked boneless pork chops to cool completely before placing them in an airtight freezer-safe container. They will keep in the freezer for up to 6 months. Allow them to thaw in the fridge overnight before heating them up to eat.
- Storage instructions: Store any leftover pork chops and potatoes in an airtight container in the fridge for 3 to 4 days. You can reheat them in the microwave or in the oven.
