My coworker swears by this genius trick of wrapping just 4 ingredients in tight little pouches before work. You crack them open to the most amazing sticky sweet aroma and perfectly juicy meat.

This little slow cooker trick is something I picked up from a gal I used to work with at the courthouse. She’d show up in the morning with these tidy little foil packets tucked in her lunch bag, drop them into the office crockpot, and by quitting time the whole place smelled like a county fair food stand. This version is my sweet and sour pork chops take on her idea: just four ingredients, wrapped tight in foil pouches before you head out the door. The packets keep the meat juicy and the sauce sticky-sweet, and when you crack them open at supper time, that glossy red sauce, soft peppers, and pineapple feel like a small celebration after a long day. It’s good, honest, no-fuss Midwestern cooking with a little Chinese-restaurant nostalgia mixed in.

Serve these sweet and sour pork chops right in their opened foil packets over a bed of hot white rice or buttered egg noodles so they can soak up every bit of the glossy red sauce. A simple side of steamed green beans, peas, or a tossed salad keeps things fresh and balances the sweetness. If you like, set out some crusty bread or dinner rolls to mop up the extra sauce, and a bowl of sliced cucumbers in vinegar on the table adds that old-fashioned farmhouse touch.

Servings: 4

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

Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. If your foil is thin, double it so the packets don’t leak.

Lay the foil sheets flat on the counter. Lightly crimp up the edges of each sheet to help hold in any juices while you build the packets.

Place one pork chop in the center of each piece of foil. If the chops are very thick, you can trim any big pieces of surface fat, but leave a little for flavor.

Divide the pineapple chunks and juice evenly over the pork chops, letting the fruit fall around and on top of each chop.

Scatter the red bell pepper pieces evenly over the pork and pineapple in each packet.

Spoon about 1/4 cup of the sweet and sour sauce over each pork chop, making sure some coats the top of the meat and some drips down onto the pineapple and peppers. Use the back of the spoon to spread it a bit so everything gets a glossy coating.

Bring the long sides of each foil sheet up over the pork and align the edges. Fold the edges together tightly several times to seal, then roll up the short ends to make a snug, leak-resistant packet. You want them sealed well so the steam and sauce stay inside and the meat stays juicy.

Place the sealed foil packets in a single layer in the bottom of a large slow cooker, seam side up. It’s fine if they overlap slightly, but try not to stack them too high so they cook evenly.

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 tender and reach at least 145°F in the thickest part when checked with an instant-read thermometer.

When ready to serve, carefully lift the hot packets out of the slow cooker with tongs, placing each one onto a plate or a rimmed baking sheet. Open the foil slowly and away from your face to avoid the burst of hot steam.

Transfer the pork chops, peppers, and pineapple from each opened foil packet onto plates or a serving platter, then spoon the glossy red sweet and sour sauce from the foil over the top. Serve hot.

If you prefer boneless pork chops, choose thick-cut ones (at least 1 inch) so they don’t dry out; cooking time will be similar, but start checking for doneness a little earlier. You can swap the red bell pepper for yellow or orange, or use a mix of colors for a prettier plate. For a slightly tangier flavor, stir a tablespoon or two of the pineapple juice into the sweet and sour sauce before spooning it over the chops. If your bottled sweet and sour sauce is on the thin side, you can reduce the pineapple juice slightly by draining off a few tablespoons so the final sauce stays glossy and sticky rather than watery. To stretch the meal, tuck a handful of sliced onions or carrot coins into each packet, but keep in mind that will add more than four ingredients, so I like to save that for days I’m not sticking to the coworker’s strict shortcut. For a bit of heat, add a pinch of red pepper flakes to the sauce before assembling the packets. FOOD SAFETY: Always keep the pork refrigerated until you’re ready to assemble the packets; if you’re prepping the foil packets the night before, store them tightly sealed in the refrigerator and move them straight to the slow cooker in the morning. Never leave raw pork sitting out at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Use heavy-duty foil and make sure packets are sealed well so raw juices don’t leak in the fridge or slow cooker. Check that the internal temperature of the pork reaches at least 145°F, measured in the thickest part of the chop away from the bone, and let it rest briefly in the hot packet before serving. Refrigerate leftovers within 2 hours, and reheat thoroughly before eating.