You know those pork chops you’ve been avoiding like your weird aunt at family gatherings? Yeah, those. Well, it turns out, they don’t have to be the culinary equivalent of a desert in your mouth. Shocking, I know. I, too, was once a non-believer, sentencing pork chops to a life of being overcooked and underloved, but no more! I’ve seen the light, and it’s juicy and dripping in a light gravy sauce.

So, you want to join the enlightened masses and make your pork chops edible, nay, delicious? Let’s gear up. You’ll need some bone-in pork chops (because bones equal flavor, and we’re here for it), carrots, and an onion to start the party. Then, throw in a bunch of other stuff like garlic, chicken broth, white wine, and a plethora of seasonings that’ll make your kitchen smell like a Michelin-starred restaurant. Or, at least, like a place where people willingly eat pork chops.

First, you’ll play matchmaker with your carrots and onions in a pan with some olive oil, setting the stage with salt, pepper, and oregano. Then, you’ll introduce your pork chops to a sizzling pan where they’ll get cozy with garlic cloves and butter. This is where the magic happens: Worcestershire sauce, lemon juice, pepper, and dill join the party, and suddenly, those once-dreaded pork chops are the life of the party. But wait, there’s more! You’ll whip up a gravy that’s so good you’ll want to write home about it, and then reunite everything in the pan for a flavor party.

The result? Pork chops that are so good, you’ll wonder why you ever doubted them. Go ahead, take a bite, and join the ranks of the pork chop faithful. You’re welcome, world.