Create the perfect midweek family meal with this baked pork chop recipe. It’s quick, tasty and there’s very little washing up afterwards.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
COOK. STORE. SAVE.
Clever storage: Got some leftovers? They’ll keep for three days in an airtight container in the fridge. Reheat them either in the microwave or covered with foil in a low oven.
This is a great riff on a classic meat and veg dinner. Instead of a collection of saucepans to be scrubbed after dinner, all you’ll have is a frying pan and roasting dish.
The honey mustard marinade not only complements the sweet flavour of a baked pork chop, but also allows the chops to caramelise in a way they might not normally when you bake them.
This dish is great during winter, when root vegetables like carrot and parsnip are at their sweetest. Because it’s easy to prepare and is on the table in about 45 minutes, it makes a great midweek meal for the family.
This baked pork chop recipe uses pork rib chops, otherwise known as cutlets. Cooked on the bone, they’re a meaty cut with plenty of flavour and stay perfectly juicy when baked in the oven. Best of all, you can pick them using the bone like a handle to gnaw at, which makes them really popular with kids. When you’re browsing for pork meat, you want to choose cuts that are pink and look moist, with no discolouration.
While you can cook chops from frozen, they’re always that little bit more tender when baked fresh. We like to recommend cooking meat on the day of purchase if possible.
Before your chops get slathered in marinade and go into the oven, it pays to prep them a little. You might choose to trim any excess fat or scrape the bone prior to cooking, depending on how bulky your cutlets are. Whenever you’re working with meat, it pays to remove it from the fridge at least 15 minutes before cooking. This helps bring the meat up to room temperature, which improves cooking time and consistency. And when everything is done roasting, be sure to allow 5 minutes of resting time before serving. This is what ensures your pork chops are tender, juicy, and full of all that delicious flavour you’ve worked so hard for.
Pork cutlets are tender and sweet, which is why they are perfect for this recipe. The honey adds to the sweetness, while the wholegrain mustard brings an earthy, tangy flavour. If you don’t have wholegrain mustard in the pantry, Dijon mustard makes a decent substitute. Made using anchovies, tamarind, vinegars and sugar, Worcestershire sauce brings extra umami to the dish. Honey-mustard is a classic flavour combination that works especially well with pork, but you can use this marinade for chicken or lamb as well.
A natural accompaniment to pork chops is apple, and another midweek family favourite is lightly spiced one-pan pork with apples. Get the chargrill pan or barbecue ready during summer to create rosemary pork cutlets with nectarine salad, which makes use of perfectly sweet, seasonal fruit. If you like a schnitzel, try crumbed pork chops with cheesy vegetables – it’s a great way to get kids to eat their veggies.