Gordon Ramsay’s baked pork chops are rubbed with chilli powder, paprika, star anise and crushed coriander seeds, then roasted at 180°C until just firm. The recipe serves four and pairs with crushed sweet potatoes tossed in the spiced pan juices.
The book says to marinate for at least 30 minutes or overnight, and the F Word version bakes hotter at 200°C for 8-10 minutes. He has three different oven-baked pork chop recipes, each with a completely different flavour profile.
The key technique is letting the spice rub do the work before the chops go near the oven. The chilli and paprika stain the meat dark, while the star anise and coriander seeds add warmth that builds as it bakes.
Gordon Ramsay’s Spiced Baked Pork Chops with Sweet Potatoes
Course: DinnerCuisine: BritishDifficulty: Easy4
15
minutes25
minutes480
kcal40
minutesRamsay’s spice-rubbed pork loin chops baked until just firm, served with crushed sweet potatoes finished in the pan juices. Also featured on The F Word. One of three baked pork chop recipes across his books. About £2.25 per serving.
Ingredients
4 pork loin chops with bone, about 300g (10 oz) each
½-1 tsp mild chilli powder, to taste
1 tsp sweet paprika
Sea salt and freshly ground black pepper
2 tbsp olive oil
Few thyme sprigs
Garlic cloves, unpeeled, lightly crushed
5-6 star anise, lightly crushed
1 tsp coriander seeds, lightly crushed
2 large sweet potatoes, about 350g (12 oz) total
1 dried chilli, deseeded and finely chopped
Bunch of fresh coriander, chopped
Directions
- Make the spice rub: Trim the rind and excess fat from the chops. Mix the chilli powder, paprika, salt, pepper and olive oil in a wide baking dish. Add the thyme, garlic, star anise and coriander seeds. Add the pork chops and turn to coat. Cover and marinate for at least 30 minutes, or in the fridge overnight.
- Bake the chops: Preheat the oven to 180°C (350°F / Gas 4). Bake the chops uncovered for about 15 minutes until the meat is just firm when lightly pressed.
- Prepare the sweet potatoes: Meanwhile, peel the sweet potatoes and cut into 1-2cm slices. Boil in salted water for 7-8 minutes until almost tender. Drain, refresh under cold water and dice.
- Rest the chops: Transfer the chops to a warm plate, cover with foil and rest for 10 minutes.
- Finish the potatoes: Squeeze the garlic from the skins back into the baking dish. Add the dried chilli and diced sweet potatoes, toss to mix and season lightly. Bake for 10 minutes, stirring once, until tender.
- Serve: Stir the fresh coriander through the sweet potatoes. Spoon onto warm plates and add a pork chop to each.
FAQs
What is the sticky Asian version?
The Quick and Delicious version marinates 300g thick pork chops in hoisin sauce, Shaoxing rice wine, brown sugar, honey and five-spice powder. Scrape off the marinade, sear 1-2 minutes per side, then add the marinade back and put the pan in the oven for 6-8 minutes.
The leftover marinade goes into the pan with the chops and caramelises into a sticky glaze as it bakes. He serves these with stir-fried mangetout and pak choi dressed with soy and white pepper. His mango salsa also works well as a fresh contrast to the sweet glaze.
What is the version with mushroom sauce?
The Fast Food version bakes pork chops at 200°C with a piquant mushroom and tomato sauce simmered for 10-12 minutes alongside. The sauce soaks into the meat as it rests, so the chops taste richer than plain baked ones.
He pairs this with spiced pan-roasted apples and pears caramelised in brown sugar with star anise, cinnamon, cloves and Calvados. The fruit and pork combination is one Ramsay comes back to across several books. His cranberry sauce follows the same principle of cutting rich pork with sharp fruit.
How long do you bake pork chops?
Three versions, three different temperatures and times. The book bakes at 180°C for 15 minutes, while the F Word goes hotter at 200°C for just 8-10 minutes. The sticky Asian version also uses 200°C but only needs 6-8 minutes since you sear first.
All three use the same test: the meat should feel just firm when lightly pressed. Always rest for at least 10 minutes afterwards, since the chops continue cooking from residual heat. For his pan-seared versions which skip the oven entirely, cooking time drops to about 6 minutes total.
What are the crushed sweet potatoes?
Not a smooth mash but a rough crush with chunks, tossed in the spiced pork juices from the baking dish. Boil the sweet potato slices for 7-8 minutes until almost tender, then dice and bake in the dish for another 10 minutes.
The F Word version boils the sweet potatoes in chicken stock instead of water, then caramelises shallots and garlic before crushing them through. He finishes with fresh coriander and sage, and calls it “a delicious way of eating sweet potato.” For a smoother side, try his sweet potato mash which uses butter and cream instead.
Should you marinate the chops overnight?
The book says 30 minutes minimum, but overnight lets the spices penetrate deeper and the chilli powder stains the meat a richer colour.
The sticky Asian version from Quick and Delicious only needs a few minutes since the hoisin and honey are already strong. If you’re short on time, 30 minutes with the spice rub works fine. The same overnight approach also works on his lamb chops with different spices.
