Pork Chops Oven Baked

Oven Baked Pork Chops with potatoes and a sauce that makes them come out golden and sticky, savory and a little bit sweet.

Ingredients

• For the Rub  ·   
• Worcestershire Sauce  ·  1 teaspoon 
• ketchup  ·  2 tablespoons 
• soy sauce  ·  1 tablespoon 
• brown sugar or Jaggery  ·  2 tablespoons 
• olive oil  ·  1 tablespoon 
• clove garlic, minced  ·  1 
• apple cider vinegar  ·  1 teaspoon 
• For the Chops  ·   
• thick pork chops, around 10-oz each including bone  ·  2 
• potatoes, halved  ·  11/2 pound 
• olive oil  ·  1 tablespoon 
• Roast Vegetable Herb Mix  ·  2 tablespoons 
• Beef stock  ·  1/2 cup 

Instructions

For the Potatoes:

• Preheat oven to 430F (standard oven) or 390F (fan forced / convection).
• Make sure the potatoes are no larger than 2" in diameter so they will cook perfectly.
• Rinse the potatoes with cold water using a stainless steel mixing bowl.
• Toss potatoes in oil, sprinkle with salt and pepper and roast vegetable mix while tossing the bowl to ensure all sides are covered, then place in a shallow roasting pan.
• Roast the potatoes in the oven for 15 minutes.

For the Chops

• Mix the Rub ingredients together in a stainless steel mixing bowl.
• Slather the pork on both sides with the Rub, reserving some Rub for basting.
• Take the roasting pan out of the oven.
• Toss potatoes then push them to the edges.
• Place pork in the roasting pan and bake for 15 minutes.
• Remove the roasting pan from oven and change oven settings to broil/grill on high ensuring the shelf is about about 8" from the broiler element.
• Flip pork, spoon over reserved rub and dab on sides.
• Broil 7 - 10 minutes until well caramelized.
• Remove from the oven and tent the pork and potatoes on the plates.
• Move the roasting pan to a stovetop burner and deglaze with the beef stock allowing it to boil for one to two minutes. Pour the remaining pan juices over each of the chops, garnishing with parsley if desired.

Serve with a nice Williamson Rhône style wine.

NOTES:

• The roasting and broiling times will depend on the thickness of the chops - try to get chops at least 1" thick or modify the cooking times.
• If the potatoes look like they are burning then tent them in a bowl and move them to the bottom of the oven for the broiling stage.