Toss raw bone-in pork chops in the glass casserole dish and 3 pantry staples to get a meal so delicious your family will be begging for more

Preheat your oven to 400°F (200°C). Place a clean, dry 9×13-inch glass casserole dish on the counter so it’s ready for the pork chops.

Pat the raw bone-in pork chops dry on both sides with paper towels. This helps them brown a bit better and keeps the seasoning from sliding off.

Lay the pork chops in a single layer in the glass casserole dish. It’s fine if they’re snug, but don’t stack them.

Drizzle the vegetable oil evenly over the tops of the pork chops, then flip them over and drizzle the other side so both sides are lightly coated.

Sprinkle the salt and black pepper evenly over the tops of the chops. Flip the chops and season the second side as well, making sure each chop gets its share of the pantry staples.

Use your clean hands or a fork to gently toss and turn the pork chops right in the glass dish, rubbing in the oil, salt, and pepper so every surface is coated. When you’re done, arrange the chops back into a single layer.

Cover the glass casserole dish tightly with foil. Place it in the preheated oven and bake for 20 minutes.

After 20 minutes, carefully remove the foil (watch for steam). Return the uncovered dish to the oven and continue baking for another 10 to 20 minutes, depending on thickness, until the pork chops are cooked through and lightly browned around the edges. A meat thermometer inserted into the thickest part, away from the bone, should read 145°F (63°C).

Once done, remove the dish from the oven. Let the pork chops rest in the hot dish for about 5 minutes before serving so the juices settle and the meat stays tender.

Spoon some of the flavorful pan juices from the bottom of the glass dish over each pork chop as you serve, and enjoy while hot.

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