Put raw bone-in pork chops in the crock and 3 other ingredients to get a springtime meal so delicious your family will be begging for more.

This 4-ingredient slow cooker rosemary lemon pork chop recipe is the kind of easy, comforting supper that makes a weeknight feel a little bit special. You literally lay raw bone-in pork chops flat in the bottom of your crock, sprinkle and pour just three more simple ingredients over the top, then let the slow cooker do the work. The lemon and rosemary give it a bright, springtime flavor that tastes like you fussed, even though you barely lifted a finger. It’s perfect for busy family days when you still want everyone gathered around the table for a home-cooked meal.

These rosemary lemon pork chops are lovely with fluffy mashed potatoes or buttered egg noodles to soak up the light, lemony juices from the slow cooker. Add a simple green vegetable—like steamed green beans, roasted asparagus, or a tossed salad with a lemon vinaigrette—to keep the meal feeling fresh and springy. Warm dinner rolls or a crusty baguette are great for sopping up every last bit of sauce, and if you want to round things out, a bowl of fresh fruit or a simple lemon yogurt parfait makes a nice, light dessert.

Servings: 4

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

Place the raw bone-in pork chops in a single, flat layer on the bottom of your slow cooker so they resemble a neat row of chops resting in the crock. It’s okay if they overlap slightly, but try to keep most of the meat touching the bottom for even cooking.

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, dried rosemary, salt, and pepper (if using) until the mixture looks well combined and the herbs are evenly distributed.

Pour the lemon-rosemary mixture evenly over the pork chops, making sure each chop gets some of the liquid and herbs. Use a spoon to scoop a bit of the mixture from the bottom of the slow cooker back over the tops of the chops if needed.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are tender and reach an internal temperature of at least 145°F. Bone-in chops can vary in thickness, so start checking toward the earlier time if yours are on the thinner side.

Once cooked, taste the cooking juices and add a pinch more salt or a squeeze of extra lemon if you’d like a brighter flavor. Carefully remove the pork chops from the slow cooker with tongs, as they may be very tender and want to fall off the bone.

Serve the pork chops warm with some of the lemony rosemary juices spooned over the top. If you’d like a slightly thicker sauce, you can transfer the juices to a small saucepan and simmer for a few minutes on the stovetop before serving.

For picky eaters, you can cut back the lemon juice to 1/4 cup and add 2 to 3 tablespoons of chicken broth or water for a milder flavor. If your family prefers boneless chops, you can swap them in and simply shorten the cook time by about 30 to 45 minutes so they don’t dry out. For a touch of sweetness, whisk 1 tablespoon of honey into the lemon mixture before pouring it over the pork; kids often love this slightly sweet-and-bright version. If anyone in your home isn’t a fan of rosemary, try dried thyme or Italian seasoning instead for a gentler herbal note. To make this extra hearty, add thick-cut carrot coins and halved baby potatoes under the layer of raw pork chops so they cook in the lemony juices right along with the meat. Leftovers reheat nicely in a covered dish in the oven with a splash of water or broth to keep everything moist, and any extra pork can be shredded and tucked into sandwiches or wraps with a little mayonnaise and fresh greens for an easy next-day lunch.