Pour everything over bone-in chops in a baking sheet and 5 simple ingredients later my husband asked if we could have this every Sunday.

This is my kind of Sunday dinner: 5 ingredients, one pan, and almost no cleanup. These Mediterranean-inspired bone-in pork chops get tossed on a baking sheet with sweet fennel and bright lemon, then everything roasts together in the oven while you deal with the rest of life. The flavor feels like something you’d order at a cozy little bistro, but it’s totally weeknight-friendly. The first time I made this, I literally just poured everything over the raw chops on a baking sheet, slid it into the oven, and my husband asked if we could have it every Sunday.

Serve these Mediterranean pork chops with something that can soak up the pan juices: roasted potatoes, couscous, or simple buttered rice all work really well. A quick side salad with mixed greens, cucumbers, and olives keeps the meal light and fresh. If you want to lean into the Mediterranean vibe, add warm pita or crusty bread and a spoonful of hummus or tzatziki on the side. For drinks, a crisp white wine, light red, or even sparkling water with lemon fits right in.

Servings: 4

4 bone-in pork chops (about 1-inch thick, 2 to 2 1/2 pounds total)

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly coat it with cooking spray for easier cleanup.

Pat the bone-in pork chops dry with paper towels and place them in a single layer on the rimmed baking sheet, leaving some space between each chop.

Scatter the sliced fennel bulb all around and in between the pork chops on the baking sheet, aiming for an even layer so it roasts instead of steams.

Squeeze two or three of the lemon wedges over the pork chops and fennel, then tuck all the wedges (including the squeezed ones) around the chops on the baking sheet.

Drizzle the olive oil evenly over the pork chops, fennel, and lemon wedges. Sprinkle the kosher salt and black pepper evenly over everything on the pan.

Using clean hands or tongs, gently toss and turn the fennel and pork right on the baking sheet so they’re lightly coated in the olive oil, lemon juice, salt, and pepper. Arrange the pork chops back on top of some of the fennel so the vegetables can brown underneath.

Roast in the preheated oven for 20 to 28 minutes, depending on the thickness of your chops, until the fennel is tender and caramelized on the edges and an instant-read thermometer inserted into the thickest part of a pork chop (away from the bone) registers 145°F (63°C).

If you’d like extra browning, move the pan to the top rack and broil for 2 to 3 minutes, watching closely so nothing burns.

Remove the baking sheet from the oven and let the pork chops rest on the pan for 5 minutes so the juices redistribute. Garnish with chopped fennel fronds if you saved them, then serve the pork chops with the roasted fennel and lemon wedges spooned over the top for squeezing.

You can easily tweak this 5-ingredient base without making your life harder. For a more herby version, rub the chops with a teaspoon of dried oregano or thyme before roasting (this technically adds a sixth ingredient, but it’s worth it if you have it on hand). If you like a touch of sweetness, add a handful of halved cherry tomatoes or a few thinly sliced red onion wedges to the pan with the fennel. For extra richness, finish the hot chops with a small pat of butter on each right after they come out of the oven so it melts into the pan juices. If you don’t eat pork, this same method works with bone-in chicken thighs or drumsticks; just increase the cooking time until the chicken reaches 165°F in the thickest part. For meal prep, you can slice the fennel and cut the lemon wedges the night before and store them in the fridge, so all you have to do on a busy night is lay everything on the sheet pan, pour the oil, season, and bake. Food safety tips: Always start with fully thawed pork—frozen centers won’t cook evenly. Keep raw pork and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and knives thoroughly after handling it. Use an instant-read thermometer to confirm the pork reaches at least 145°F in the thickest part, then let it rest for 3 to 5 minutes before serving. Refrigerate leftovers within 2 hours in a shallow container and reheat until steaming hot before eating.