Put these raw boneless pork chops in the crock and 3 pantry staples to get a meal so delicious your husband will be begging for more.

This 4-ingredient slow cooker Sunday dinner leans into exactly what many of us need at the end of a long week: minimal prep, pantry staples, and a comforting, homey flavor that tastes like you fussed much more than you did. Boneless pork chops simmer low and slow in a savory, slightly sweet sauce built from just three common pantry ingredients, turning out fork-tender and deeply seasoned. While there’s no grand origin story here, this style of crockpot cooking grew popular in Midwestern home kitchens for good reason—it lets tough or lean cuts relax into something luscious while you go about your day. If your household loves a hearty, gravy‑style meal over potatoes or rice, this one will absolutely go into your regular rotation.

Serve these slow cooker pork chops with a starch that can soak up all that rich sauce—mashed potatoes, buttered egg noodles, or steamed rice are classic choices. Add a simple green vegetable for balance, such as roasted green beans, sautéed spinach, or a crisp salad with a tangy vinaigrette to cut through the richness. A slice of crusty bread on the side never hurts for swiping up the last of the juices, and if you enjoy wine, a light, fruity red or a dry cider pairs nicely with the savory-sweet profile of the dish.

Servings: 4

4 thick boneless pork chops (about 1 to 1 1/4 pounds total, 1-inch thick)

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or cooking spray to help with cleanup.

Arrange the thick, raw boneless pork chops in a single, neat layer on the bottom of the slow cooker. They can touch slightly, but avoid stacking so they cook evenly.

In a medium bowl, whisk together the ketchup, brown sugar, and soy sauce until the brown sugar is mostly dissolved and the sauce is smooth and glossy.

Pour the sauce evenly over the pork chops, making sure each chop is well coated. Use a spoon to spread the sauce if needed so it reaches all the edges.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the pork chops are tender but not falling apart and reach an internal temperature of at least 145°F (63°C).

Once done, taste the sauce and, if desired, adjust by stirring in a splash more soy sauce for saltiness or a teaspoon of brown sugar for extra sweetness while the chops rest for a few minutes in the crock.

Serve the pork chops hot, spooning plenty of the sauce from the slow cooker over the top and over your chosen side dish.

Because this recipe is intentionally stripped down to four ingredients, small tweaks can shift the flavor without complicating your shopping list. For a bit of heat, add 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce to the ketchup mixture before pouring it over the pork. If you prefer a smokier profile, substitute part of the ketchup with barbecue sauce, or use a smoky-style ketchup if you keep that on hand. To lean more savory and less sweet, reduce the brown sugar to 1/3 cup and increase the soy sauce to 1/3 cup, then taste the sauce at the end and adjust. You can also thicken the sauce after cooking by transferring some of the liquid to a small saucepan, simmering it for a few minutes, or whisking in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmering until glossy. Leftovers reheat well and are excellent shredded and piled onto soft rolls for sandwiches the next day.