My neighbor brought this to our block party and it disappeared in minutes. Perfect for those busy weeknights when you need dinner to make itself

These slow cooker 4-ingredient teriyaki pork chops are the kind of dish that disappears fast at a block party and saves your sanity on a busy weeknight. You toss everything in the slow cooker before work, and by dinnertime you’ve got thick, juicy, fall-apart pork chops coated in a glossy, sticky-sweet teriyaki glaze. This isn’t a fancy or fussy recipe—just a practical, family-friendly meal that feels special enough to share with neighbors but simple enough for any Tuesday night.

Serve these teriyaki pork chops right out of the slow cooker with the rich sauce spooned over the top. They’re wonderful over steamed white or brown rice to soak up all that glossy glaze, or try them with buttered egg noodles if that’s what your kids prefer. Add a simple side of steamed broccoli, green beans, or a bagged salad mix to round out the plate. For a block party or potluck, keep the slow cooker on warm and set out a bowl of rice, some pineapple chunks, and a sprinkle of sliced green onions so everyone can build their own plates.

Servings: 6

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

Lightly grease the inside of your slow cooker with a bit of cooking spray or oil to help with cleanup and keep the sauce from sticking too much.

Arrange the bone-in pork chops in the bottom of the slow cooker in an even layer. It’s okay if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly and stay nice and juicy.

In a medium bowl or large measuring cup, whisk together the teriyaki sauce, chicken broth (or water), and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the teriyaki mixture evenly over the pork chops, lifting the chops slightly with a fork or tongs so some of the sauce slips underneath. You want all the meat coated so it cooks up flavorful and tender.

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. The sauce will darken and thicken slightly as it cooks, turning into a rich, dark amber glaze around the edges of the chops.

Once the pork chops are tender, carefully remove the lid, letting any steam escape away from your face. Gently turn each pork chop over in the sauce to coat both sides with the glossy teriyaki glaze. If time allows, let them sit on WARM for 10 to 15 minutes to soak up even more flavor.

If you’d like the sauce a bit thicker and stickier, scoop out about 1/2 cup of the hot cooking liquid and simmer it in a small saucepan on the stove over medium heat for 3 to 5 minutes, stirring often, until slightly reduced and syrupy. Pour this thicker sauce back over the pork chops in the slow cooker.

Serve the pork chops straight from the slow cooker, spooning plenty of the dark, glossy teriyaki sauce over the top of each chop. The meat should be tender and almost falling off the bone, with caramelized, sticky edges. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

For picky eaters, you can cut the cooked pork off the bone and shred it into the sauce, then serve it over rice like a teriyaki pulled pork bowl. If your family prefers a less sweet sauce, reduce the brown sugar to 2 tablespoons or choose a lower-sugar teriyaki. For extra flavor, you can sprinkle in a teaspoon of garlic powder or a few shakes of ground ginger without really complicating the recipe. If you like a little heat, add a pinch of red pepper flakes to the sauce mixture. To stretch the meal for a crowd, add a bag of baby carrots or some thick-sliced onions under the pork chops before cooking; they’ll soak up the sauce and become a tasty side. For a slightly leaner option, you can use boneless pork chops, but watch the time and start checking for doneness 30 to 45 minutes earlier so they don’t dry out. Always handle raw pork with clean hands and separate cutting boards, and wash any utensils or surfaces that touch the raw meat. Pork chops should be cooked to an internal temperature of at least 145°F, measured in the thickest part away from the bone, then allowed to rest a few minutes before serving. If your slow cooker tends to run hot, lean toward the lower end of the cooking time and switch to WARM once the pork is tender to prevent overcooking.