Oven baked pork chops with potatoes
Ingredients
Rub
- 1 tsp Worcestershire Sauce
- 2 tbsp ketchup (Note 1)
- 1 tbsp soy sauce (Note 2)
- 2 tbsp brown sugar (or white)
- 1 tbsp olive oil (or vegetable or canola oil)
- 1 clove garlic, minced
- 2 tsp apple cider vinegar (Note 3)
Chops
- 4 pork chops / cutlets, around 200-250g/7-8oz each including bone (Note 4)
- 800g/ 1.6 lb baby potatoes, larger ones cut in half (Note 5)
- 1 tbsp olive oil
- Salt & pepper
Instructions
- 1
Potatoes - Preheat oven to 220C / 430F (standard oven) or 200C / 390F (fan forced / convection).
- 2
Potatoes - Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
- 3
Potatoes - Place in oven for 15 minutes (giving them a head start).
- 4
Pork - Meanwhile, mix the Rub ingredients together in a small bowl.
- 5
Pork - Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
- 6
Pork - Take the tray out of the oven. Toss potatoes then push them to the edge.
- 7
Pork - Place pork on tray. Bake for 15 minutes.
- 8
Pork - Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8″ from heat source).
- 9
Pork - Flip pork, spoon over reserved rub and dab on sides. (Note 4). Broil 7 – 10 minutes until pretty well caramelised.
- 10
Pork - Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork – this is key for flavour and colour! Pop it back under the broiler for a couple of minutes to finish off.
- 11
Pork - Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.
