Sticky Glazed Pork Chops and Crispy Potatoes on One Tray
Pork chops brushed with a ketchup, soy, brown sugar and garlic glaze, roasted and broiled on one tray with baby potatoes.
A sweet and tangy glaze of ketchup, soy, brown sugar and garlic caramelises on juicy pork chops under the broiler, while baby potatoes roast alongside on the same tray. It is a low-fuss, one-pan dinner with very little washing up.
Sticky Glazed Pork Chops and Crispy Potatoes on One Tray
Pork chops brushed with a ketchup, soy, brown sugar and garlic glaze, roasted and broiled on one tray with baby potatoes.
Ingredients
Tick the ingredients as you go
Glaze
Pork and potatoes
Instructions
- 1
Heat the oven to 220°C / 430°F (200°C / 390°F fan-forced).
- 2
Toss the potatoes with the oil and some salt and pepper and spread them over a baking tray.
- 3
Roast the potatoes on their own for 15 minutes to get a head start.
- 4
Meanwhile, stir the glaze ingredients together in a small bowl.
- 5
Brush the glaze over both sides of the pork, keeping some back for basting.
- 6
Take the tray out, toss the potatoes and push them to the edges.
- 7
Lay the pork in the centre of the tray and bake for 15 minutes.
- 8
Remove the tray and switch the oven to a high broil/grill, with the shelf about 20 cm / 8 inches below the heat.
- 9
Turn the chops over, spoon over the reserved glaze (dabbing some on the edges too) and broil for 7-10 minutes, until nicely caramelised.
- 10
Brush up the golden juices from the tray and dab them over the pork, then return it to the broiler for a couple of minutes more.
- 11
Serve with the tray juices spooned over the top and a little parsley if you like. Pork is cooked when it reaches an internal temperature of 63°C / 145°F.
Tips & tricks
- Ketchup: use American-style ketchup (or the condiment called tomato sauce in some countries), not cooking tomato sauce.
- Soy sauce: regular soy sauce, or 2 1/2 tsp light soy sauce. Avoid dark soy, which is too strong.
- Vinegar: any clear or neutral vinegar will work; avoid balsamic.
- Pork: any pork chop works, though bone-in stays juicier. The times above are for 200 g (7 oz) chops. For 350 g (12 oz) chops, bake for 15 minutes, then broil for about 10 minutes plus an extra minute after basting.
- Potatoes: keep them about 3 cm / 1 1/4 inches across or smaller, or give them longer in the first roast.
- Optional marinating: seal the pork and glaze in a zip-top bag and refrigerate for up to 24 hours. You can also freeze it in the bag; it will marinate as it thaws, then cook as above.
- Nutrition is per serving including potatoes, using trimmed cutlets.
Nutrition (per serving)
- Calories
- 555
- Fat
- 33.3 g
- Saturated fat
- 10.8 g
- Carbs
- 36.6 g
- Sugar
- 8.6 g
- Fiber
- 4.6 g
- Protein
- 27.2 g
- Sodium
- 409 mg
- Serving size
- 319 g
Nutrition values are estimates calculated from the ingredients and may vary with brands and portion sizes.
Fresh & Fusion · https://freshandfusion.com/recipes/sticky-glazed-pork-chops-and-crispy-potatoes-on-one-tray
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