Description
Oven Baked Pork Chops with Potatoes is a simple, flavorful meal featuring juicy pork chops marinated in a tangy blend of Worcestershire sauce, ketchup, soy sauce, and brown sugar, paired perfectly with crispy oven-roasted baby potatoes. This easy recipe is perfect for a weeknight dinner and requires minimal prep time with a comforting, hearty result.
Ingredients
Scale
Marinade and Pork Chops
- 1 tsp Worcestershire Sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 2 tbsp brown sugar (or white sugar)
- 1 tbsp olive oil (or vegetable or canola oil)
- 1 clove garlic, minced
- 2 tsp apple cider vinegar
- 4 pork chops/cutlets (around 200-250g/7-8oz each including bone)
Potatoes
- 800g/1.6 lb baby potatoes (larger ones cut in half)
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 220°C / 430°F (standard oven) or 200°C / 390°F if using a fan-forced/convection oven to ensure it is hot enough to roast the potatoes and pork chops evenly.
- Prepare Potatoes: Toss the baby potatoes in 1 tablespoon of olive oil, then season with salt and pepper. Spread them evenly on a baking tray to allow for proper roasting.
- Start Roasting Potatoes: Place the tray with potatoes in the preheated oven and roast for 15 minutes. This gives the potatoes a head start to become crispy and tender before adding the pork.
- Make the Marinade: In a bowl, whisk together Worcestershire sauce, ketchup, soy sauce, brown sugar, olive oil, minced garlic, and apple cider vinegar until well combined.
- Marinate Pork Chops: Coat the pork chops evenly in the prepared marinade. Let them sit for a few minutes to absorb the flavors while the potatoes continue roasting.
- Add Pork Chops to Oven: After the potatoes have roasted for 15 minutes, remove the baking tray and nestle the marinated pork chops among the potatoes. Return the tray to the oven.
- Continue Roasting: Roast everything together for an additional 15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are golden and tender. Cooking times may vary depending on oven and chop thickness.
- Rest and Serve: Remove the tray from the oven and let the pork chops rest for a few minutes before serving to allow juices to redistribute. Serve the pork chops alongside the roasted potatoes.
Notes
- Note 1: You can substitute ketchup with tomato paste mixed with a bit of sugar for a less sweet taste.
- Note 2: Use low-sodium soy sauce if you wish to reduce the saltiness.
- Note 3: Apple cider vinegar adds tang but can be substituted with white vinegar or lemon juice.
- Note 4: Bone-in pork chops provide more flavor but boneless can also be used.
- Note 5: Choose baby potatoes for even roasting, cut larger ones in half to match size.
