Oven-Baked 3-Ingredient Pork Chops with Canned Carrots

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch ceramic or glass baking dish with cooking spray or oil. Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper.

Place the seasoned pork chops in a single layer in the center of the baking dish. Drain the canned carrots completely and scatter them evenly around the edges of the pork chops.

Spoon half of the honey mustard (or French dressing) over the top of the pork chops, spreading it evenly with a brush or spoon. Drizzle the remaining sauce over the canned carrots and toss them gently in the dish to coat.

Bake uncovered in the preheated oven for 22 to 25 minutes (or until the internal temperature of the thickest pork chop reaches 145°F on a meat thermometer).

Remove the baking dish from the oven and let the pork chops rest for 3 to 5 minutes so the juices redistribute throughout the meat. Spoon the warm, glazed carrots alongside the chops and pour any extra pan drippings over the top before serving.