My uncle swears by this trick for the most tender meat. Just 4 ingredients sealed up tightly and the glaze melts into every single bite.

These slow cooker 4-ingredient foil packet honey mustard pork chops are the kind of simple, set-it-and-forget-it supper my uncle used to brag about at every family reunion. He swore the secret to tender meat wasn’t anything fancy, just sealing it up tight so the juices and glaze couldn’t escape. This recipe leans on that same trick: pork chops tucked into a snug foil packet with a sweet-tangy honey mustard glaze and a little butter, then left to slowly melt into fork-tender perfection. It’s very Midwestern in spirit—practical, cozy, and made with pantry staples you probably already have on hand.

Serve these honey mustard pork chops right on a warm white plate with all those glossy juices spooned over the top. They’re wonderful alongside buttery mashed potatoes or simple boiled baby potatoes to soak up the extra sauce. Steamed green beans, peas, or a pan of roasted carrots fit the old-fashioned Sunday supper mood. If you like a little crunch, a crisp green salad with a light vinaigrette balances the sweetness of the glaze. A slice of soft dinner roll or cornbread never goes to waste for mopping up the last of that golden-brown honey mustard goodness.

Servings: 4

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

Lay out a large sheet of heavy-duty aluminum foil, big enough to fully wrap and seal all the pork chops in a single packet. If your foil is thin, double-layer it so the juices don’t leak out.

Pat the pork chops dry with paper towels and trim any extra-thick fat if needed. This helps them brown a bit and lets the glaze cling better.

In a small bowl, stir together the honey and mustard until smooth and well combined. This is your simple honey mustard glaze.

Place the pork chops in the center of the foil in a single layer, slightly overlapping if you have to, but try to keep them mostly flat so they cook evenly.

Pour the honey mustard mixture evenly over the pork chops, turning them gently with a spoon or tongs to coat both sides. Make sure every chop gets a good share of the glaze.

Dot the tops of the coated pork chops with the small pieces of butter, spacing them out so they melt over and around the meat as it cooks.

Fold the long sides of the foil up and over the pork chops, then fold the edges together tightly several times to seal. Fold and crimp the short ends as well to create a completely sealed foil packet. This tight seal is the trick that keeps the meat tender and bathes every bite in the glaze.

Set the foil packet into the bottom of a 6-quart slow cooker, seam side up. The packet should sit flat so the juices pool around the chops inside the foil.

Cover the slow cooker with its lid and cook on LOW for 4 to 5 hours, or until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C). Avoid opening the foil during cooking so the steam and juices stay trapped.

When the cooking time is up, carefully lift the foil packet out of the slow cooker and place it on a rimmed baking sheet to catch any drips. Open the packet slowly, facing it away from you, as the trapped steam will be hot.

Transfer the pork chops to a serving plate, spooning the glossy honey mustard juices from the foil over the top. If you’d like a bit more color, you can slide the chops (on the baking sheet) under a hot broiler for 2 to 3 minutes to lightly brown the tops, then return them to the plate and pour the juices over.

Finish with a little freshly cracked black pepper on top if you like, then serve warm with the extra glaze spooned over each chop.

You can easily tailor these foil packet honey mustard pork chops to your own table while keeping the spirit of the recipe. For a slightly smokier, more robust flavor, use half Dijon and half whole-grain or spicy brown mustard. If you prefer a milder, more old-fashioned taste, use plain yellow mustard in place of Dijon. Boneless pork chops will also work; just start checking for doneness around 3 1/2 to 4 hours on LOW, as they may cook a bit faster. If your chops are very thick (over 1 inch), allow extra time and always rely on a thermometer to confirm they’ve reached at least 145°F (63°C) in the center. For a touch of heat, stir in a pinch of red pepper flakes or a small squirt of hot sauce into the honey mustard mixture before pouring it over the pork. If you’d like a slightly richer sauce, whisk a tablespoon of the hot cooking juices with a teaspoon or two of cold butter right before serving, then drizzle that silky mixture over the chops. To keep the ingredient list to four, the basic recipe leaves out salt and pepper, but you can certainly season the chops lightly with both before glazing if you’re not strictly counting. Food safety tips: Always start with fully thawed pork chops; frozen meat will not cook evenly in a foil packet. Keep raw pork refrigerated until you’re ready to assemble the packet, and wash your hands, utensils, and any surfaces that touch the raw meat. Use a clean meat thermometer to check that the pork has reached at least 145°F (63°C) in the thickest part, then let it rest a few minutes before serving. Do not reuse any leftover glaze that has come into contact with raw pork unless it has been thoroughly cooked. Refrigerate any leftovers within two hours, store them in a covered container, and reheat gently until steaming hot before eating.