Throw raw thin-sliced pork chops in the glass casserole dish and 3 other ingredients to get a meal so delicious your family will be begging for more.

This is the kind of no-fuss, stick-to-your-ribs supper I leaned on when my kids were running in and out of the house all afternoon and I needed something in the oven, not on my mind. These 4-ingredient oven thin-sliced pork chops start exactly the way the headline promises: you lay raw thin-sliced pork chops right into a glass casserole dish, sprinkle and pour on just three more pantry ingredients, and let the oven do the work. It’s very much in the spirit of old Midwestern church cookbooks—simple, practical, and built for busy families who still want a comforting, home-cooked meal on the table.

These pork chops are wonderful spooned over mashed potatoes or buttered egg noodles, since the juices in the bottom of the dish make a cozy little pan sauce. A side of green beans or corn, and maybe a simple lettuce salad with a tangy dressing, rounds it out nicely. If you like a bit of bread for sopping, serve with warm dinner rolls or thick slices of country bread to catch every last drop.

Servings: 4

1 1/2 pounds raw thin-sliced pork chops (about 8–10 chops)

Preheat your oven to 375°F (190°C). Set out a 9x13-inch glass casserole dish.

Lay the raw thin-sliced pork chops in a single layer in the glass casserole dish. It’s fine if the edges touch, but avoid stacking them.

Sprinkle the seasoned salt evenly over the tops of the pork chops.

Sprinkle the garlic powder evenly over the pork chops, letting a little fall down into the dish for extra flavor in the juices.

Pour the Italian salad dressing slowly over the pork chops, trying to coat as much of the surface as you can. Tilt the dish gently if needed so the dressing runs underneath and around the chops.

Cover the glass casserole dish tightly with aluminum foil to keep the chops moist while they bake.

Bake on the center rack for 20 minutes, then carefully remove the foil (watch for steam).

Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the pork chops are cooked through, lightly browned on top, and reach an internal temperature of at least 145°F (63°C) when checked with a meat thermometer in the thickest part.

Remove the dish from the oven and let the pork chops rest for 5 minutes so the juices settle. Spoon some of the flavorful juices from the bottom of the dish over the chops when serving.

You can easily nudge these chops in different directions with what you have on hand. For a creamier version, whisk 1–2 tablespoons of sour cream into the hot pan juices after baking, then spoon that over the chops. If your family likes a little sweetness, add 1 tablespoon of brown sugar to the Italian dressing before pouring it on, which gives a sweet-tangy glaze as it bakes. To lean more herby, sprinkle 1 teaspoon of dried parsley or Italian seasoning over the chops along with the garlic powder. If you prefer a bit more color, you can quickly sear the thin-sliced pork chops in a hot skillet with a touch of oil for 1–2 minutes per side before arranging them in the glass dish, but that does add a step. For food safety, always start with fully thawed pork, avoid rinsing raw meat in the sink (it can spread bacteria), and wash your hands, cutting boards, and any utensils that touch the raw pork with hot, soapy water. Use a meat thermometer to ensure the pork reaches at least 145°F (63°C), and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers thoroughly before eating.