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

For a touch of old-fashioned flavor, you can swap part of the salt for seasoned salt, or add a light sprinkle of garlic powder or onion powder along with the black pepper—just remember that would add more pantry staples beyond the basic three. If you like a hint of smoke, a pinch of smoked paprika blends nicely with the pepper.

To keep it simple but stretch the meal, scatter thick onion slices or potato wedges around the pork chops in the glass dish before baking; just be sure the vegetables are lightly coated in some of the oil and seasoned with a bit of salt and pepper so they roast up tender. If your chops are thinner than 3/4 inch, start checking for doneness a little earlier so they don’t dry out; thicker chops may need a few extra minutes.

Always handle raw pork with care: wash your hands, utensils, and any surfaces that touch the raw meat, and never reuse a plate or fork that held raw pork for serving cooked pork. Use a meat thermometer to be sure the internal temperature reaches 145°F (63°C), then let the chops rest for several minutes before eating. Leftovers should be cooled promptly, refrigerated within two hours, and reheated until hot all the way through before serving.