Pork chops are perfect for a quick and inexpensive meal for the whole family. I picked up a pack of six boneless pork chops on sale for just under $7!! Coupled with a nice bed of hearty vegetables you end up with a filling meal that comes together quickly since everything is made in one pan. I consider that a win in my house!
I came across this recipe on the “Recipe Tin Eats” blog, you can find the original recipe right here . I made just one minor change to the recipe by increasing the amount of Worcestershire sauce and decreasing the amount of soy sauce called for in the recipe. I love the rich flavor of Worcestershire and prefer it to the salty bite of soy sauce. I also added some carrots and onions into the mix. It is important you that you pre-bake the vegetables, if you start them raw with the pork chops the vegetables will be underdone and hard. If you find that when the pork chops are finished the vegetables are not yet fork tender, remove the pork chops from the pan and set them aside covered on a dish and continue to cook the veggies for a little longer.
Feel free to use either boneless or bone-in chops for this recipe, just be sure to increase or decrease the cooking time as needed. For thinner, boneless chops decrease your cooking time and for thicker bone-in chops increase the cooking time slightly. Pork chops are cooked through at about 160ºF with little to no pink remaining when cut. Enjoy!
- 1 tbs Worcestershire Sauce
- 2 tbs ketchup
- 1 tsp low-sodium soy sauce
- 2 tbs brown sugar
- 3 tbs olive oil
- 1 clove garlic, minced
- 1 tsp apple cider vinegar
- 4 pork chops, boneless or bone-in
- 1 lb Yukon Gold potatoes
- 1/4 lb baby carrots
- 1 large onion, quartered
- Kosher salt and pepper, to taste
Preheat oven to 400ºF.
Cube potatoes. Toss potatoes, carrots, and onions with 2 tbs olive oil, salt and pepper. Place on a baking sheet or pan. Bake for about 25 minutes.
While the vegetables are baking, make the marinade. In a large resealable bag, combine the Worcestershire sauce, ketchup, soy sauce, brown sugar, 1 tbs olive oil, garlic and apple cider vinegar. Add the pork chops and gently squeeze the bag to coat the meat.
Remove the veggies from the oven, stir, and arrange the pork chops on top. Drizzle the pork chops with half of the marinade. Return to oven and bake for about 10 minutes if using boneless chops, a few minutes longer for bone-in.
Remove the tray from the oven, flip the chops, drizzle with remaining marinade and bake for another 10-15 minutes.
Once the pork chops are cooked through, place under the broiler for just a minute or two to give them a little browning and caramelization on the tops.
Serve hot drizzled with pan juices and a side of veggies.
**Tip – The pork chops can me marinated a few hours before cooking.**