Oven Baked Pork Chops with Potatoes
Recipe: https://recipestripper.com/recipes/03d9d1ab-0b7d-44e2-909b-150c659ea9f6
Original source: https://www.recipetineats.com/oven-baked-pork-chops-with-potatoes/
Recipe image: https://www.recipetineats.com/tachyon/2016/09/Baked-Pork-Chops_2.jpg

Recipe video above. This is a sauce made for baked pork chops. It makes them come out golden and sticky, rather than pale and bland. It's a country-style sauce that's savoury and a bit sweet! Potatoes are optional - or sub with other roastable veg.
Yield: 4
Prep time: PT10M
Cook time: PT30M
Total time: PT40M

Ingredients
- 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))
- 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. Preheat oven to 220C / 430F (standard oven) or 200C / 390F (fan forced / convection).
2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
3. 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.