Dump raw pork sirloin chops in the pot and 3 other ingredients to get a meal so tasty your friends will be begging for more.

This little slow cooker supper reminds me of those soft spring evenings when the fields are just starting to green up and you don’t want to be stuck in the kitchen all day. It’s the kind of four-ingredient, dump-and-go recipe farm wives around here have leaned on for decades: raw pork sirloin chops laid right in the slow cooker, a bright, tangy sauce poured over the top, and by dinnertime you’ve got tender, spoon-soft meat and vegetables that taste like you fussed for hours. No browning, no fancy steps—just honest, comforting food that lets you sit on the porch and watch the sunset while supper takes care of itself.

Serve these tender pork chops and saucy vegetables over a bed of mashed potatoes or buttered egg noodles to soak up every bit of the sweet-tangy juices. A simple side of steamed green beans or a crisp lettuce salad with radishes and green onions keeps things light and springy. A pan of warm dinner rolls or cornbread never goes to waste alongside this dish, and if you like, add a dish of applesauce at the table the way my mother always did with pork.

Servings: 4

4 raw pork sirloin chops, about 1 inch thick (2 to 2 1/2 pounds total)

Lay the raw pork sirloin chops in a single layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but try to keep most of the meat touching the bottom so it cooks evenly and stays moist.

Scatter the baby potatoes over and around the pork chops, tucking them down toward the sides of the slow cooker so they sit in some of the juices as they cook.

Add the baby carrots on top of the potatoes and pork. There is no need to stir; just let them sit where they fall.

Pour the honey-mustard dressing evenly over the pork chops and vegetables, making sure all of the meat is lightly coated. Do not add extra water—there will be plenty of liquid once the pork and vegetables release their juices.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and the potatoes and carrots are easily pierced with a fork. The pork should reach at least 145°F in the thickest part.

Once cooked, taste the sauce and add a pinch of salt or a grind of black pepper at the table if you like. Serve the pork chops with the potatoes, carrots, and plenty of the tangy-sweet cooking juices spooned over the top.

If you prefer a slightly less sweet dish, choose a more tangy, Dijon-style honey-mustard dressing or mix half honey-mustard with half plain vinaigrette before pouring over the pork. You can swap the baby potatoes for thick-sliced russet or Yukon Gold potatoes, or use a mix of potatoes and quartered onions for extra flavor. For a little spring color, stir in a handful of frozen peas during the last 15 minutes of cooking; they’ll warm through without turning mushy. If you don’t have baby carrots, peel and slice regular carrots into thick coins so they hold their shape. To stretch the meal for more people, add an extra pork chop and another 1/2 cup of dressing, as long as your slow cooker isn’t overfilled. For a creamier sauce, whisk in 2 to 3 tablespoons of sour cream or plain yogurt into the hot cooking juices right before serving (off the heat so it doesn’t curdle). Food safety tips: Always start with fully thawed pork chops; cooking from frozen in a slow cooker is not recommended because the meat spends too long in the temperature “danger zone.” Keep the lid on the slow cooker during cooking so the temperature stays steady. Use a meat thermometer to be sure the pork reaches at least 145°F in the center, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until they are steaming hot before serving.