Toss raw bone-in pork chops in the crock and 3 other ingredients to get a meal so delicious your family will devour every last bite!

This 4-ingredient slow cooker honey ginger pork chop recipe is exactly what I reach for on those extra-busy weekdays when I still want dinner to feel special. You literally toss raw bone-in pork chops into the crock, whisk together three pantry ingredients, and pour that sticky golden goodness right over the top. A few hours later, the pork is tender, sweet-savory, and gingery, and the slow cooker has done all the work while you juggle emails, school pick-up, and everything in between. It’s a simple, family-friendly Midwest-style comfort meal with just enough flavor to feel a little more exciting than plain old pork chops.

These honey ginger pork chops are great over fluffy white or brown rice to soak up all the extra sauce, but they’re also delicious alongside mashed potatoes if your crew is more meat-and-potatoes. I like to add a quick veggie—steamed green beans, roasted broccoli, or a bag of frozen mixed vegetables warmed on the stovetop. If you’re prepping ahead for the week, portion the pork, sauce, and rice into meal prep containers with a handful of baby carrots or a simple salad so lunches are ready to grab and go.

Servings: 4

4 raw bone-in pork chops (about 2 to 2 1/2 pounds total, 3/4- to 1-inch thick)

Lay the raw bone-in pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker crock. It’s okay if they overlap slightly, but try to keep them mostly flat so they cook evenly.

In a small bowl, whisk together the honey, soy sauce, and ginger until the mixture is smooth and the honey is fully dissolved. The sauce should look glossy and pourable.

Pour the honey ginger mixture evenly over the pork chops, making sure each chop gets a nice sticky golden drizzle. Use a spatula to scrape every last bit of sauce from the bowl over the meat.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are cooked through and tender. Bone-in chops stay juicier, so avoid overcooking if you can.

Once done, carefully lift the pork chops out with tongs and place them on a serving plate, spooning some of the honey ginger sauce from the crock over the top. If you’d like a slightly thicker sauce, you can simmer the liquid from the crock in a small saucepan on the stovetop for a few minutes to reduce before serving.

Serve the honey ginger pork chops hot with extra sauce drizzled over each portion. Store leftovers in an airtight container in the fridge for up to 3 days, reheating gently in the microwave with a spoonful of sauce to keep the meat moist.

For a little kick, add 1/4 teaspoon red pepper flakes or a small squeeze of sriracha to the honey ginger mixture before pouring it over the pork chops. If you don’t have fresh ginger, ground ginger works in a pinch (use about 1 teaspoon and adjust to taste). To stretch the meal and sneak in more veggies, scatter 1 to 2 cups of sliced carrots or bell peppers around the pork chops before adding the sauce; they’ll cook right in the juices and soak up the flavor. You can also swap low-sodium tamari for the soy sauce to make it gluten-free, as long as your other ingredients are certified GF. If your family prefers a thicker, more gravy-like sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, stir it into the hot cooking liquid in a saucepan, and simmer for 2 to 3 minutes until slightly thickened. For meal prep, double the sauce ingredients and cook 6 pork chops in a larger slow cooker, then portion with cooked rice or quinoa for easy grab-and-go lunches.