My mother-in-law makes this every spring and it always steals the show. You only need 3 ingredients to get the most tender, sweet and savory dinner on the table this April.

Every spring, right around when the tulips start popping up, my mother-in-law pulls out her slow cooker and makes these 3-ingredient apricot pork chops. They’re the kind of sweet and savory dinner that quietly steals the show at a family get-together, and no one ever believes how little effort they take. The pork turns fall-apart tender in a bright, sticky apricot glaze with soft, savory onions tucked all around. It’s a perfect busy-weeknight or Sunday-supper recipe for April when you want something cozy but still a little sunny and special.

These pork chops are wonderful spooned over fluffy mashed potatoes, buttered egg noodles, or simple white rice so all that glossy apricot-onion sauce has something to soak into. Add a crisp green salad or steamed green beans for freshness, or toss some roasted carrots or asparagus in the oven while the slow cooker does its thing. A warm dinner roll or slice of crusty bread on the side is perfect for mopping up every last bit of the sweet and savory glaze.

Servings: 4

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

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Lay the pork chops in the bottom of the slow cooker in an even layer. It’s fine if they overlap a little, but try to keep them mostly in a single layer so they cook evenly and stay tender.

In a medium bowl, stir together the apricot preserves and the dry onion soup mix until well combined. The mixture will be thick and glossy with visible onion pieces.

Pour the apricot-onion mixture evenly over the pork chops, using a spatula to spread it so each chop is well coated. Some of the mixture will drip down around the meat—that’s perfect for creating extra sauce.

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 easily pull apart with a fork. Avoid lifting the lid too often so the heat and moisture stay inside.

Once cooked, gently lift the pork chops out with a wide spatula or tongs, as they will be very tender. Give the sauce in the slow cooker a quick stir to mix the apricot glaze and caramelized onion flecks together.

Serve the pork chops warm, spooning plenty of the bright orange apricot-onion sauce over the top. If desired, shred the meat slightly in the slow cooker before serving so it can really soak up the sweet and savory glaze.

For a little extra tang, you can stir 1 to 2 tablespoons of Dijon or yellow mustard into the apricot-onion mixture before pouring it over the pork (this doesn’t change the basic 3-ingredient concept, just adds a pantry tweak). If your family likes a touch of heat, add a pinch of red pepper flakes or black pepper. For a bit more savory depth, sprinkle garlic powder or smoked paprika over the pork chops before adding the sauce. Picky eaters who prefer things less saucy might enjoy their pork chopped or shredded and tucked into soft rolls as sandwiches, with the apricot-onion sauce on the side for dipping. You can also swap bone-in chops for boneless, but watch the cooking time—boneless can cook a little faster and may dry out if overcooked. Always handle raw pork with care: wash your hands, cutting boards, and utensils well after touching it, and cook until the pork reaches at least 145°F in the thickest part, followed by a 3-minute rest (slow cooker times given here are designed to safely exceed that while keeping the meat tender). Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly before serving. If the sauce seems too thick when reheating, loosen it with a splash of water or chicken broth.