My brother claims this is the best meal I have ever made. Just 4 ingredients for a rich sauce that tastes like you cooked all day.

These slow cooker 4-ingredient stout glazed pork chops are my kind of weeknight magic: minimal effort, big payoff, and a sauce that tastes like you hovered over the stove all day. The backbone of the dish is a dark stout beer, which brings roasted, malty depth that reduces down into a glossy, almost molasses-like glaze. A little brown sugar and Dijon mustard round out the sweetness and tang, while an onion quietly melts into the background, giving the sauce that “been simmering for hours” flavor. It’s very Midwestern in spirit—hearty, comforting, and practical—but with a nod to classic pub-style stout braises you’d find in the UK and Ireland.

Serve these chops right from the slow cooker with plenty of that dark, glossy gravy spooned over the top. They’re excellent over creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up the sauce. Add something green for balance—roasted Brussels sprouts, sautéed green beans, or a crisp salad with a sharp vinaigrette. A crusty loaf of bread is handy for swiping up the last of the stout reduction, and if you enjoy beer, pour a small glass of the same stout you used in the recipe to echo the flavors on the plate.

Servings: 4

4 bone-in pork chops, about 1-inch thick (around 2 to 2 1/2 pounds total)

Prep the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker or mist it with cooking spray. Scatter the thinly sliced onion evenly over the bottom; this creates a flavorful bed for the pork chops and helps keep them moist.

Make the stout glaze base: In a medium bowl, whisk together the stout beer, brown sugar, and Dijon mustard until the sugar is mostly dissolved and the mixture looks smooth. This is your 4-ingredient sauce base: stout, onion, brown sugar, and Dijon. Season the mixture with the kosher salt and black pepper, tasting and adjusting if needed.

Optional sear for extra flavor: Pat the pork chops dry with paper towels and season lightly with a pinch of additional salt and pepper. Heat the neutral oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side, just until nicely browned. This step isn’t mandatory, but it adds a deeper, more “all day” flavor to the final sauce.

Load the slow cooker: Arrange the pork chops in a single layer (or slightly overlapping) on top of the sliced onions in the slow cooker. Pour the stout mixture evenly over the chops, making sure each one is coated. The liquid will seem thin at this point; it will thicken and concentrate as it cooks.

Slow cook until tender: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, or until the pork chops are very tender but still holding together on the bone. Avoid lifting the lid too often; each peek releases heat and adds to the cooking time.

Reduce to a glossy glaze: Once the chops are done, carefully transfer them to a plate and tent loosely with foil to keep warm. Pour the cooking liquid and onions from the slow cooker into a wide saucepan or skillet. Bring to a gentle boil over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally, for 10–15 minutes, or until the sauce has reduced by about half and turned thick, glossy, and spoon-coating. Taste and adjust seasoning with more salt or pepper if needed.

Finish and serve: Return the pork chops to the slow cooker or nestle them directly into the pan of reduced sauce, spooning the stout glaze generously over the top so they’re well coated. Let them sit in the hot sauce for a couple of minutes to rewarm and soak up flavor. Serve the pork chops hot, topped with extra onions and plenty of the rich, dark stout reduction spooned over each portion.

For a slightly sweeter, more caramel-like glaze, swap the brown sugar for dark brown sugar or a mix of brown sugar and a tablespoon of molasses. If you prefer a bit of heat, whisk 1/4 to 1/2 teaspoon of crushed red pepper flakes into the stout mixture before cooking. Boneless pork chops can be used, but reduce the cooking time slightly (check for tenderness about an hour earlier on LOW or 30 minutes earlier on HIGH) to avoid drying them out. For a thicker, almost lacquered finish, reduce the sauce a few minutes longer, or whisk in a teaspoon of cold butter off the heat to give it extra sheen. You can also play with different stouts—oatmeal stout will be a bit softer and rounder, while an extra stout will give a more pronounced roasted bitterness. If you don’t want to open a full large bottle of stout, use a 12-ounce bottle and top off the difference with a splash of beef broth; the flavor will still be deep and complex. Leftovers reheat well: shred the pork into the remaining sauce and pile onto toasted rolls for an easy sandwich the next day.