For an easy, hearty meal, prepare pork chops with olive oil, salt, and pepper and place them on a foil-lined rimmed baking sheet. Bake them at 425 degrees for 15 to 20 minutes until a meat thermometer reads 145 degrees. Put some frozen french fries in the oven at the same time, on a separate baking sheet, and make a green salad while everything cooks.

Rub pork chops with olive oil and your favorite barbecue seasoning, and add a little extra brown sugar, salt, and pepper to taste. Bake them for 15 to 20 minutes at 425 degrees. For an easy weeknight barbecue, serve your pork chops with sauerkraut or coleslaw and a can of baked beans.

In a small bowl, mix melted butter, thyme, and minced garlic. Season pork chops with a little salt and pepper. If you have an oven-safe skillet, sear the pork chops first. Pour the butter mixture over the pork chops, then place the skillet in a 375-degree oven and cook for 10 to 12 minutes. If you're using a baking sheet, pour about half the butter mixture over the pork chops and bake them at 375 degrees, checking the temperature after about 15 minutes. Before serving, pour any leftover butter mixture over the chops.

Marinate pork chops in soy sauce or tamari, olive oil, minced ginger or ginger paste, a little minced garlic, and some salt and pepper for about one hour. Bake them in a 425-degree oven for 15 to 20 minutes. While your pork chops bake, make steamed broccoli and rice for the side, and try a little kimchi, too.

Peel about a pound of sweet potatoes and cut them into one-inch pieces. Toss them in a bowl with olive oil, salt, pepper, and smoked paprika or chili powder, depending on your taste. Prepare your pork chops how you like and place them on one baking sheet with the potatoes on a second rimmed baking sheet or in a baking dish. The pork and the sweet potatoes both cook at 425 degrees, but the potatoes will take 30 minutes, and the pork chops will likely take less time.

Make a marinade of Worcestershire sauce, soy sauce or tamari, caraway seeds, and minced garlic in a glass dish or zip-top bag. Marinate pork chops in this mixture in the refrigerator for about an hour. Place the pork chops on a rimmed baking sheet coated with olive oil or cooking spray and bake them in a 425-degree oven for 15 to 20 minutes. For easy sides, start the oven earlier and place potatoes in to bake, and steam asparagus, green beans, or other seasonal vegetables.

Combine panko or breadcrumbs, a little olive oil, grated Parmesan, Italian seasoning, and salt and pepper in a zip-top bag. Coat four thick pork chops with a little water, then toss them in the bag, pressing the mixture into the meat. Place the pork chops on a wire rack over a baking sheet and evenly cover with the remaining breadcrumb mixture. Bake at 450 degrees for about 30 minutes, until the coating is golden brown and the pork is at the right temperature. Serve with lemon wedges.

Mix together your favorite Creole seasoning with thyme, minced garlic, Dijon mustard, Worcestershire sauce, and brown sugar. Season pork chops with salt and pepper, then rub them with the marinade and set them aside. Cut about two pounds of mixed vegetables into one-inch pieces, including potatoes, Brussels sprouts, carrots, onions or parsnips, and throw in some asparagus or green beans, too. Toss them with a little olive oil, salt, and pepper. Place everything on a large, rimmed baking sheet and cook at 400 degrees for about 20 minutes. Some of the vegetables might need a little longer.

This is a sweet pork chop the whole family will love, and it's so easy kids can help make it. Mix a little chopped rosemary into some orange marmalade. Set aside about half of it. Prepare pork chops with olive oil, salt, and pepper, then brush the tops with the marmalade. Serve the pork chops with the reserved rosemary and marmalade for anyone who wants a little extra flavor.