This 4-ingredient oven bone-in pork chop recipe is the kind of no-fuss supper that’s fed farm families for generations. You start with raw bone-in pork chops, toss them straight into a glass casserole dish, sprinkle on three trusty pantry staples, and let the oven do the rest. It reminds me of the evenings when we’d come in from chores, hungry and tired, and my mother needed something hearty on the table without a lot of fuss or dishes. The chops bake up tender and flavorful, with just enough savory seasoning to make everyone at the table reach for seconds.
These pork chops are lovely with buttery mashed potatoes or simple boiled potatoes sprinkled with parsley, plus a vegetable like green beans, corn, or steamed carrots. A crisp lettuce salad or coleslaw adds a bit of crunch and freshness. If you like bread on the table, warm dinner rolls or thick slices of buttered country bread are just right for soaking up the juices from the bottom of the casserole dish.
4-Ingredient Oven Bone-In Pork ChopsServings: 4
Ingredients
4 raw bone-in pork chops, about 3/4 to 1 inch thick (roughly 2 to 2 1/2 pounds total)
2 tablespoons vegetable oil (or other neutral cooking oil)
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
1 teaspoon black pepper
Directions
Preheat your oven to 400°F (200°C). Place a clean, dry 9x13-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.
Variations & Tips
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.
