My Amish neighbor taught me her grandmother's trick of layering just 4 ingredients for Sunday dinner. The sweet buttery glaze melts right into the meat for the most tender bite imaginable.

This slow cooker 4-ingredient apple brown sugar pork chops recipe comes from a little trick my Amish neighbor shared with me, one her grandmother used for Sunday dinners after church. The beauty is in the simple layering: pork, apples, brown sugar, and butter. As it simmers all afternoon, the apples break down and mingle with the sugar and butter, making a sweet, buttery glaze that melts right into the meat. It’s the kind of no-fuss, set-it-and-forget-it meal that fills the house with a cozy smell and gives you the most tender bite imaginable.

These pork chops are lovely served right from the slow cooker with a big spoonful of the apples and buttery glaze over the top. They pair especially well with creamy mashed potatoes or buttered egg noodles to catch all that sweet sauce. Add a simple side of green beans, buttered corn, or a crisp coleslaw for a bit of crunch. Warm dinner rolls or a slice of soft white bread are perfect for wiping the last of the glaze from your plate.

Servings: 4

4 thick-cut boneless pork chops (about 1 to 1 1/2 inches thick)

Lightly grease the inside of a 4- to 6-quart slow cooker to keep the glaze from sticking.

Spread half of the sliced apples in an even layer over the bottom of the slow cooker.

Sprinkle half of the brown sugar evenly over the apples.

Lay the pork chops in a single layer over the sugared apples, nestling them in but not stacking.

Cover the pork chops with the remaining apple slices, tucking some down around the sides of the meat.

Sprinkle the remaining brown sugar evenly over the top apples.

Dot the top with the sliced butter, spacing it so it will melt down over everything as it cooks.

Cover and cook on LOW for 5 to 6 hours, or until the pork chops are very tender and the apples are soft and golden, with a glossy, buttery brown sugar glaze pooled around the edges.

Carefully lift the pork chops out with a wide spatula, then spoon the apples and plenty of the glaze over each chop to serve.

For a slightly less sweet dish, reduce the brown sugar to 3/4 cup and add one extra apple for more natural sweetness. If you like a bit of warm spice, sprinkle a small pinch of ground cinnamon or nutmeg over the apples as you layer them, keeping the ingredient list essentially the same in spirit. Bone-in pork chops can be used instead of boneless; just be sure they are thick-cut and allow an extra 30 minutes or so on LOW if needed. If your slow cooker runs hot, check for doneness at 4 1/2 hours so the chops stay tender and don’t dry out. To thicken the glaze slightly at the end, you can ladle some of the liquid into a small saucepan and simmer it for a few minutes until it reduces, then pour it back over the pork and apples. Leftovers reheat well; store the pork chops with plenty of the apples and glaze so they stay moist when warmed the next day.