Our oven roast pork chops with garlic are lathered with a yummy sauce that’s both sweet and savory. This sheet pan pork chops recipe is fantastic for a quick weeknight meal. You’re in for a real treat when you can get dinner for the family easily.

Oven Roast Pork Chops Recipe with Garlic Sauce on baking sheet pan

Best oven baked pork chops

First of all, these roast pork chops are AMAZING. If you love oven roast pork chops, you’ll obsess over how delicious and super easy they are to make. Second of all, this is such a versatile pork chop recipe! You can cook them in a skillet and they’ll be a fabulous skillet pork chop recipe baked in the oven, or you can just pan fry them and they’ll be one of the best pan fried pork chops you’ll ever have! We cooked these pork chops on a sheet pan, then broiled the top for extra flavor and texture. That’s probably why they tasted so fantastic.

Video: Oven Roast Pork Chops Recipe with Garlic:

The Best Homemade Sauce for the Pork Chops

Why are these pork chops so good? Because it’s always about the sauce! The delicious sticky garlic sauce is a combination of sweet and savory, which gets baked into the tender pork chops. By adding the vegetables , it makes the recipe a complete meal. When the sticky garlic sauce bakes on the roast pork chops, each bite is juicy and super flavorful. Above all, they turned out great and everyone in our test kitchen we’re extremely well fed for lunch. We love baking the chops a little hotter so we can get a nice charred crust on the pork chops. When the sauce caramelizes a bit, this is what gives a great char.

What Cut of Pork Chops?

With so many different cuts of pork chops to choose from, you can have so many different options. Choose the pork chops that you like the most and usually cook with. This recipe works with any style of pork chops. The only thing to consider is that some chops are thicker than others, so cooking time will be more. It’s good to invest in a meat thermometer so you can make sure the internal temperature of the pork chop is 145°F. Here’s a great pork chop cheat sheet.

Tips on How to Cook Roast Pork Chops in Oven

  • If you’re cooking thick bone-in pork chops you might need to add a little more cooking time, abou 5 minutes. Our recipe timing is for boneless pork chops.
  • You can use a large baking dish instead of a sheet pan when cooking pork chops.
  • Since the pork chop marinade is salty enough, it can be optional if you want to season the pork chops with extra salt and pepper.
  • Make sure to cut the vegetables a little smaller so that they cook at the same time the pork chops are cooked. If the veggies are still raw after cooking the pork chops in the oven, remove the pork chops. Let the chops rest a bit and continue cooking the veggies until they are tender.
  • All oven roast pork chops recipe details are in the recipe box below.
Marinating pork chops in a bag

Once you learn how to bake pork chops in our marinade, you’ll want to use it for other recipes too!

Marinated pork chops and veggies on sheet pan

These pork chops have the best marinade and flavor.  Veggies are awesome too!

Cooked Pork Chops on baking sheet pan
Oven Roast Pork Chops Recipe with Garlic Sauce | @bestrecipebox

Roasted Garlic Pork Chops with Potatoes and Carrots

Pork chops vary in size and thickness, so adjust cooking times as necessary. Our recipe was made with 3/4” thick center cut pork loin chops at about 8 ounces each. If you’re cooking with thinner and smaller chops, reduce cooking time and check the chops earlier for doneness. You can cook these on a skillet and sear them first before you put them in the oven, which skips the broiler method in the end.
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  • 4 (4) pork chops (we used 3/4” center cut loin chops, 8-ounces each)
  • 4 Tablespoons (60 ml) olive oil or vegetable oil, divided
  • 1 Tablespoon (15 ml) soy sauce
  • 1 Tablespoon (15 ml) Worcestershire sauce
  • 3 Tablespoons (45 ml) ketchup
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1 teaspoon (5 ml) dijon mustard or yellow mustard
  • 2 Tablespoons (30 ml) packed brown sugar
  • 3-4 cloves (3 cloves) minced garlic
  • 1/2 teaspoon (2.5 ml) Kosher salt , or to taste
  • black pepper , to taste (preferably fresh cracked pepper)
  • 1 pound (454 g) small potatoes , cut into bite sized pieces
  • 2 large (2 large) carrots , cut into bite sized pieces or 1 cup small baby carrots, halved
  • Minced parsley for garnish, optional


  • Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper or foil. Set aside.
  • Make the marinade: in large ziplock bag, combine 3 tablespoons of olive oil, soy sauce, Worcestershire, ketchup, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste. Rub the bag between your hands to combine all the ingredients. Place pork chops in the bag and massage the marinade into the pork chops. Seal the bag and marinade the pork chops for at least 30 minutes.
  • Toss the potatoes and carrots with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
  • Take pork chops out of the marinade bag and place on baking sheet. Add the potatoes and carrots on same baking sheet around the pork chops. Brush leftover marinade over the potatoes, carrots, and the pork chops.
  • Bake the pork chops for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145° F.
  • Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.
  • Garnish with minced parsley, optional. Serve warm.


YouTube video

Nutrition Information per Serving

Calories: 623kcal, Carbohydrates: 34g, Protein: 52g, Fat: 30g, Saturated Fat: 7g, Cholesterol: 151mg, Sodium: 842mg, Potassium: 1526mg, Fiber: 3g, Sugar: 11g, Vitamin A: 6070IU, Vitamin C: 26.2mg, Calcium: 55mg, Iron: 2.6mg

Can you freeze leftover pork chops?

Certainly you can! Just make sure the pork chops are completely cool. Then store them in air tight containers or ziplock bags in the freezer for up to 4 months. Try to eat them soon because as they freeze longer, they can easily get freezer burn.

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