My neighbor shared this brilliant shortcut for busy weeknights. Just 4 ingredients wrapped in foil to keep everything incredibly tender and juicy.

This slow cooker 4-ingredient foil packet pork chops and broccoli recipe is my go-to when work runs late and I still want a real dinner on the table. My neighbor actually showed me this foil packet trick—everything steams in its own little pouch, so the pork stays incredibly tender and juicy while the broccoli soaks up all the savory sauce. You only need four simple ingredients, almost no prep, and the slow cooker does the rest. It’s the kind of busy-weeknight shortcut that feels like you actually planned ahead, even when you didn’t.

These pork chop foil packets are pretty much a full meal on their own, but I like to round things out with something that will catch the extra sauce. Serve over steamed rice, mashed potatoes, or buttered egg noodles to soak up all those savory juices. A simple side salad or a bowl of cut fruit works well if you want to keep things light. If you’re meal prepping, portion each packet with some cooked rice in containers for easy grab-and-heat lunches.

Servings: 4

4 boneless pork chops (about 1 inch thick, 5–7 oz each)

Tear 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. Lightly crimp the edges up just a bit to help hold everything in place while you fill them.

Place 1 cup of broccoli florets in the center of each piece of foil, spreading them into a small mound so they’ll sit directly under a pork chop.

Drizzle each broccoli mound with about 1 1/2 teaspoons of olive oil (using the 2 tablespoons total), and toss lightly with your fingers or a spoon so the florets are lightly coated. This helps them stay bright and tender instead of drying out.

Pat the pork chops dry with paper towels and place one chop on top of the broccoli in each foil packet.

Spoon about 1/4 cup of the teriyaki sauce over each pork chop, letting some of the sauce drip down over the broccoli. Make sure each chop is well coated on top to help it stay moist and develop that rich, savory finish.

Bring the long sides of the foil up over each pork chop and fold them together tightly several times to seal, then fold up the short ends to make a snug packet. You want the packets sealed well so the steam and juices stay inside, but leave a little space above the food inside each packet so the steam can circulate.

Arrange the foil packets in a single layer in the bottom of your slow cooker, seam sides up. It’s okay if they overlap slightly, but avoid stacking them directly on top of each other so they cook more evenly.

Cover and cook on LOW for 4–5 hours, or on HIGH for 2 1/2–3 hours, until the pork chops are cooked through and very tender. The internal temperature of the pork should reach at least 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part of a chop.

Turn off the slow cooker and carefully open one packet away from your face to let the steam escape—use tongs or oven mitts, as the foil and steam will be very hot. If the pork is done and the broccoli is tender-crisp, you’re ready to serve; if you’d like even softer broccoli, reseal and let it sit in the hot slow cooker for another 10–15 minutes.

To serve, open each packet and either transfer the pork chops and broccoli (plus all the saucy juices) to plates or bowls, or serve the packets directly on plates for easy cleanup. Spoon any extra sauce from the foil over the pork and broccoli before eating.

You can switch up the flavor by swapping the teriyaki sauce for another thick, savory sauce you love—think honey garlic sauce, barbecue sauce, or a bottled Korean-style marinade—as long as it has some body so it doesn’t run out of the packets too easily. If you want a touch of heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce before spooning it over the pork chops. Thicker pork chops (over 1 inch) may need a little extra time; thinner chops will cook faster, so start checking toward the lower end of the time range. For slightly crisper broccoli, cut the florets a bit larger so they don’t soften as quickly, or open the packets for the last 20–30 minutes of cooking on LOW to let some steam escape. Food safety tips: Always start with fully thawed pork chops for even cooking; frozen meat can stay in the temperature “danger zone” too long in a slow cooker. Use separate cutting boards and utensils for raw pork and vegetables, and wash your hands after handling raw meat. Check that the internal temperature of the pork reaches at least 145°F (63°C), and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before eating.