My neighbor shared this Sunday dinner secret with me. The glaze caramelizes into something absolutely magical while you go about your day

My neighbor Doris shared this Sunday dinner secret with me years ago, when our kids were still tracking mud across the kitchen and I was always looking for something I could start after church and forget about. These slow cooker 4-ingredient brown sugar pork chops are as simple as can be, but the magic happens while you’re not even looking: the brown sugar and sauce bubble away all afternoon, turning into a glossy, caramelized glaze that clings to the chops and pools in the bottom of the crock. It tastes like the kind of comforting Midwestern potluck dish that’s been passed down for generations, but it only takes a few minutes to put together and then the slow cooker does the rest.

Serve these tender, sticky pork chops right out of the slow cooker with a big spoonful of that dark amber sauce over the top. They’re wonderful with creamy mashed potatoes or buttered egg noodles to soak up every bit of the glaze, and a simple side of green beans, corn, or a crisp salad balances the sweetness. Warm dinner rolls or a slice of soft white bread fit the old-fashioned Sunday table feel and are perfect for sopping up the extra sauce.

Servings: 4

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

Pat the pork chops dry with paper towels. This helps them take on the glaze better and keeps extra moisture out of the slow cooker.

In a medium bowl, whisk together the brown sugar, soy sauce, and ketchup until the sugar is mostly dissolved and you have a smooth, glossy mixture.

Lay the pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if the edges overlap just a bit, but try to keep them mostly flat so they cook evenly.

Pour the brown sugar mixture evenly over the pork chops, lifting each chop slightly with a fork so the sauce can run underneath. Spoon some of the mixture over the tops so they’re well coated.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the pork chops are very tender but still holding together. Avoid lifting the lid during the first few hours so the heat and moisture stay trapped inside.

During the last hour of cooking, gently turn the pork chops once so both sides spend time sitting in the thickening sauce. As they finish, the glaze will darken to a deep amber and become shiny and sticky around the edges, with a rich sauce pooling in the bottom of the slow cooker.

When the pork chops are done, carefully transfer them to a serving platter or serve straight from the slow cooker. Spoon plenty of the caramelized brown sugar sauce over the top of each chop. Taste the sauce and, if desired, skim off a bit of fat from the surface before serving.

For a little heat, add 1/4 to 1/2 teaspoon of crushed red pepper flakes to the brown sugar mixture before pouring it over the pork chops. If you like a bit of tang to balance the sweetness, stir in 1 to 2 tablespoons of apple cider vinegar or prepared mustard along with the ketchup. You can also add sliced onions under and around the pork chops before pouring on the sauce; they’ll turn soft and sweet as they cook. Boneless pork chops can be used, but choose thicker cuts and reduce the cooking time slightly (start checking around 4 hours on LOW) so they don’t dry out. If you prefer a thicker, more gravy-like sauce, remove the cooked pork chops to a plate, pour the sauce into a small saucepan, and simmer it for a few minutes on the stove until it reduces and thickens, then pour it back over the meat. For food safety, always cook pork to a safe internal temperature of at least 145°F (63°C), measured at the thickest part of the chop away from the bone, and let it rest a few minutes before serving. Be sure to refrigerate leftovers within 2 hours; store in a covered container in the refrigerator for up to 3 to 4 days and reheat gently until hot all the way through.