Dump raw thick-cut boneless pork chops in the slow cooker and 4 everyday pantry staples to get a springtime meal so delicious your husband will be begging for seconds.

This 5-ingredient slow cooker pork chop recipe is my go-to on those busy spring weeknights when I’m juggling work, errands, and trying to get something comforting on the table without a lot of fuss. You literally dump raw thick-cut boneless pork chops into the slow cooker, pour in four everyday pantry staples, turn it on, and walk away. The result is tender, juicy pork in a light, herby, lemon-garlic broth that feels fresh enough for spring but cozy enough that my husband always goes back for seconds. It’s a simple, Midwest-style, no-fuss dinner that tastes like you put in way more effort than you actually did.

These slow cooker pork chops are perfect spooned over mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all that lemony garlic broth. I like to add a quick vegetable on the side—roasted asparagus, green beans, or a simple mixed green salad with a light vinaigrette keeps the meal feeling bright and springy. Warm dinner rolls or crusty bread are great for mopping up the juices, and if you want to dress it up a bit, sprinkle a little extra dried parsley or a squeeze of fresh lemon over each plate just before serving.

Servings: 4

4 thick-cut boneless pork chops (about 1 to 1 1/2 inches thick, 2 to 2 1/2 pounds total)

Place the raw thick-cut boneless pork chops in a single layer on the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly.

In a small bowl or measuring cup, whisk together the chicken broth, olive oil, lemon juice, garlic powder, dried parsley, salt, and black pepper until the seasonings are well combined and the mixture looks like a thin, clear, seasoned liquid.

Pour the seasoned liquid evenly over the pork chops in the slow cooker, making sure all of the meat is at least partially submerged in the clear broth mixture. This should look like raw pork chops sitting in a light, clear liquid.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the pork chops are tender but not falling apart and reach an internal temperature of at least 145°F (63°C). Thicker chops may need the longer end of the time range.

Once done, taste the cooking liquid and adjust the seasoning with a pinch more salt or a squeeze of extra lemon juice if you like a brighter flavor. Spoon some of the broth over the pork chops to keep them moist.

Serve the pork chops hot with plenty of the lemon-garlic broth spooned over the top. Garnish with a pinch of extra dried parsley if desired.

If you like a creamier sauce, you can whisk in 2 to 3 tablespoons of heavy cream or half-and-half into the hot cooking liquid right before serving, but this will change the light, springy feel of the dish. For a slightly sweeter twist, add 1 teaspoon of honey to the broth mixture before pouring it over the pork. Swap dried parsley for dried Italian seasoning if that’s what you have in your pantry, or add a pinch of red pepper flakes for gentle heat. If you prefer bone-in pork chops, you can use them here; just make sure they’re thick-cut and adjust the cooking time as needed, checking for doneness with a thermometer. Food safety tips: Always start with fully thawed pork chops—do not put frozen pork directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Use a meat thermometer to confirm the pork reaches at least 145°F (63°C) in the thickest part, then let it rest a few minutes before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat gently to at least 165°F (74°C) before eating.