Spring Weeknight Saver: Just 4 ingredients. The kind of dinner that makes Tuesday feel like a win.

This four-ingredient pork chop bake is the kind of weeknight dinner that feels far fancier than the effort it requires. Thick-cut chops roast in the oven under a glossy red currant glaze that reduces into a rich, burgundy sauce with caramelized edges—very much that moody, bubbling pan you’d snap with your phone before anyone digs in. Red currant jelly has roots in classic European cooking, where it’s often paired with game and pork, and here it does all the heavy lifting: sweetness, tang, shine, and a little sophistication for a Tuesday night. With only pantry staples and minimal prep, this is a spring weeknight saver you can slide into the oven and forget about while you set the table.

Serve these glazed pork chops straight from the baking dish, spooning the pooled burgundy sauce over the meat. I like them with something that can catch the drippings: buttered egg noodles, mashed or roasted potatoes, or a simple rice pilaf. For a spring-leaning plate, pair with sautéed green beans, roasted asparagus, or a crisp salad with a mustardy vinaigrette to echo the tang of the glaze. A light, fruity red wine or a dry hard cider works nicely alongside, but even sparkling water with a lemon slice will feel special when the main dish looks this dramatic.

Servings: 4

4 bone-in thick-cut pork chops (about 1 1/4 to 1 1/2 inches thick, 8–10 oz each)

Heat the oven to 400°F (200°C). Choose a dark ceramic or metal baking dish just large enough to hold the pork chops in a single layer so the glaze can pool and reduce around them.

Pat the pork chops dry with paper towels. Sprinkle all over with the kosher salt, rubbing it in on both sides and along the fatty edges. Let the chops sit at room temperature while you prepare the glaze (about 10–15 minutes).

In a small saucepan over low heat, combine the red currant jelly and Dijon mustard. Warm gently, stirring, just until the jelly loosens and the mixture is smooth and glossy. You’re not cooking it hard—just melting it into a pourable glaze.

Place the seasoned pork chops in the baking dish. Spoon about half of the warm red currant glaze over the tops and sides of the chops, letting some run into the bottom of the dish. Reserve the remaining glaze for basting.

Roast the pork chops, uncovered, for 10 minutes. Carefully pull the dish out, baste the chops with some of the remaining glaze and the juices in the pan, and flip them over. Spoon more glaze over the now-exposed sides.

Return the dish to the oven and continue roasting for another 10–15 minutes, basting once more with the pan juices and any remaining glaze, until the chops are deeply glazed with caramelized edges and the sauce has thickened into a rich, burgundy pool around the meat.

Begin checking for doneness at about 20 minutes total roasting time. Insert an instant-read thermometer into the thickest part of a chop, avoiding the bone; it should read 145°F (63°C). If needed, continue roasting in 3–5 minute increments until you reach that temperature.

Once done, transfer the baking dish to a heatproof surface and let the pork chops rest in the hot glaze for 5–10 minutes. The juices will redistribute and the glaze will thicken slightly more, clinging to the meat while still pooling around the edges.

To serve, spoon some of the glossy red currant sauce from the bottom of the dish over each chop. The fat should be rendered and glistening, the edges caramelized, and steam rising when you bring the pan to the table.

For a little extra dimension while still keeping the spirit of a 4-ingredient weeknight saver, you can swap or tweak within the same basic framework. Use bone-in thick-cut pork loin or rib chops for the most succulent result; boneless can work but will cook faster, so begin checking around 15 minutes. If you can’t find red currant jelly, cranberry jelly or a smooth raspberry jam will give a similar sweet-tart, jewel-toned glaze (the color may shift slightly, but you’ll still get that deep, glossy finish). For a subtle smokiness, stir a teaspoon of smoked paprika into the jelly and mustard mixture. If you like more bite, add a small spoonful of prepared horseradish or an extra teaspoon of Dijon to the glaze. You can also finish the baked chops with a quick grind of black pepper or a scattering of chopped fresh herbs (thyme, parsley, or chives) right before serving—these would be optional garnishes beyond the base four ingredients. Food safety and technique tips: Always thaw pork chops completely in the refrigerator before cooking; never bake from frozen for this recipe, or the outside may overcook before the center is safe. Use an instant-read thermometer and pull the chops from the oven at 145°F (63°C); carryover heat will finish the cooking while they rest, keeping the meat juicy. Avoid reusing any leftover glaze that has touched raw pork; if you want extra sauce for serving, reserve a small portion of the jelly-mustard mixture in a separate bowl before brushing the raw meat, then warm it briefly before serving. Refrigerate leftovers within 2 hours, and reheat gently in a low oven, covered, with a spoonful of water or stock to keep the meat from drying out.