Sticky Baked Pork Chops & Potatoes brings together juicy, caramelized pork with tender, golden baby potatoes in a balanced sweet-savory glaze.
This one-pan dish is perfect for a cozy dinner.
The glaze, featuring soy, brown sugar, and vinegar, gives the pork a sticky finish, while roasted potatoes soak up the pan’s rich juices. It’s rustic, satisfying, and deeply flavorful.
Key Ingredients
Pork chops – Bone-in chops deliver the juiciest results, perfect for holding up to a bold glaze and broil.
Baby potatoes – Halved if large, these roast beautifully and absorb pan drippings, adding richness to every bite.
Brown sugar – Adds the signature sticky sweetness that caramelizes under broiling heat.
Soy sauce – Provides depth and savory saltiness, enhancing the glaze’s umami notes.
Apple cider vinegar – Lends tang to balance the sweetness, keeping the glaze from being cloying.
Ketchup – Offers body and a mild tomato base, rounding out the sticky glaze.
Worcestershire sauce – Introduces a subtle complexity with its fermented, slightly smoky flavor.
Garlic – Adds aromatic intensity, especially when caramelized during roasting.
How to Cook Sticky Baked Pork Chops & Potatoes
Start by roasting seasoned baby potatoes while preparing the glaze. Coat pork chops generously, reserving some glaze. After 15 minutes, nestle chops between the potatoes and bake again.
To finish, broil the chops with remaining glaze until glossy and browned. Brush on pan juices, broil once more, and serve hot with parsley for a fresh finish.
Tips for Perfect Sticky Baked Pork Chops & Potatoes
Use bone-in pork chops for extra juiciness and better broiling texture. For deeper flavor, marinate the chops in the glaze for up to 24 hours. Keep potato pieces under 3 cm wide to ensure even roasting and caramelization.
How to Store Leftovers
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 180°C (350°F) oven covered with foil until warmed through, then briefly broil to restore stickiness. For freezing, wrap glazed chops individually and thaw before reheating.
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but reduce cooking time by 3–5 minutes to avoid drying out, especially under the broiler.
What if I don’t have apple cider vinegar?
Any mild vinegar like white wine or rice vinegar can substitute effectively.
Can I add vegetables with the potatoes?
Yes, but choose firm vegetables like carrots or parsnips that can withstand the roasting time without overcooking.
Is it necessary to broil at the end?
Broiling creates the essential sticky glaze. Skipping it will result in a milder, less caramelized surface.
Sticky Baked Pork Chops & Potatoes
Ingredients
- Rub
- 1 tbsp soy sauce
- 2 tsp apple cider vinegar
- 2 tbsp brown sugar
- 1 clove garlic finely minced
- 1 tbsp olive oil or vegetable/canola oil
- 1 tsp Worcestershire sauce
- 2 tbsp ketchup
- Chops
- 4 pork chops or cutlets approximately 200–250g / 7–8oz each, bone-in
- 800 g / 1.6 lb baby potatoes halved if large
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
Instructions
- Set the oven to 220°C / 430°F (regular) or 200°C / 390°F (fan-forced). Lightly coat the baby potatoes in olive oil, season with salt and pepper, and distribute evenly on a baking tray. Roast for 15 minutes to start their cooking process.
- As the potatoes bake, combine all rub ingredients in a small bowl until smooth. Generously coat the pork chops on both sides with this mixture, reserving some for later use.
- After 15 minutes, remove the tray, stir the potatoes, and shift them toward the edges to make space. Lay the pork chops in the center. Return the tray to the oven and bake for 15 minutes.
- Once baked, switch the oven to broil/grill mode on high with the rack about 20cm / 8″ from the element. Flip the pork, apply the reserved rub including the edges, and broil for 7–10 minutes until a sticky, caramelized surface forms.
- Extract the tray, brush the pan juices over the chops for added richness and visual appeal, then return it under the broiler for a couple more minutes to intensify the color and glaze.
- Serve immediately, spooning over the pan juices and garnishing with chopped parsley if desired.