My mother-in-law shared this genius 4 ingredient dinner. It is the most effortless, melt in your mouth meal to serve your family before the big Memorial Day weekend.

My mother-in-law, Marlene, passed this slow cooker pork chop recipe to me one busy May afternoon when I was fretting over what to feed everyone before Memorial Day weekend kicked off. She just smiled, handed me a slip of paper with four ingredients scribbled on it, and said, “Let the crock do the work.” The chops come out so tender you can pull them apart with a fork, bathed in a sticky honey-garlic glaze that tastes like you fussed all day when you really didn’t. It’s the kind of practical, no-fail, Midwestern comfort meal that lets you spend time with family instead of hovering over the stove.

These honey garlic pork chops are lovely served over fluffy mashed potatoes or buttered egg noodles so they can soak up all those dark, caramel-colored juices. Add a simple side of green beans, sweet corn, or a crisp lettuce salad to keep things easy. Warm dinner rolls or a slice of soft white bread are right at home on the table for sopping up the extra sauce. For a pre–Memorial Day spread, you can pair the pork with coleslaw and potato salad, then finish with fresh berries or a simple dessert to keep the meal relaxed and backyard-ready.

Servings: 4

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

Pat the pork chops dry with paper towels and trim any very thick pieces of fat from the edges, leaving a little for flavor. This helps the glaze cling to the meat and keeps the juices from getting too greasy.

In a medium bowl or large measuring cup, whisk together the honey, soy sauce, and minced garlic until the honey is fully blended and the mixture looks smooth and glossy.

Lay the pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. If they overlap slightly, that is fine, but avoid stacking them directly on top of each other if you can.

Pour the honey garlic mixture evenly over the pork chops, turning each chop once with tongs to lightly coat both sides. Make sure some of the minced garlic lands on top of each chop for extra flavor.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the pork chops are very tender and easily pull apart with a fork. Avoid lifting the lid during cooking so the heat stays consistent and the meat becomes melt-in-your-mouth tender.

Once the pork is done, carefully lift the chops out with a wide spatula or tongs and place them back into the slow cooker sauce so they are well coated and glossy. The juices in the slow cooker will be a rich, dark caramel color with a sticky, golden amber glaze clinging to the meat.

Taste the sauce and, if desired, skim off any excess fat from the top with a spoon. Serve the pork chops straight from the slow cooker, spooning plenty of the honey garlic juices over each serving. The meat should be tender enough to pull apart easily with a fork.

If you like a little heat with your sweet, stir 1/4 to 1/2 teaspoon crushed red pepper flakes into the honey garlic mixture before pouring it over the pork. For extra garlic lovers, you can add an additional clove or two without upsetting the balance of flavors. To make the sauce a bit thicker for serving, remove the cooked pork chops to a plate, pour the slow cooker juices into a small saucepan, and simmer them on the stove for a few minutes until slightly reduced and syrupy, then spoon back over the meat. If you prefer boneless pork chops, choose thick-cut ones and check for doneness a bit earlier, around 4 to 5 hours on LOW, as they can dry out more quickly than bone-in. You can also tuck a few peeled carrot chunks or onion wedges around the chops at the start if you don’t mind stretching the recipe beyond four ingredients. For food safety, always start with fresh, refrigerated pork and keep it chilled until you are ready to cook. Do not thaw pork in the slow cooker; if using frozen chops, thaw them fully in the refrigerator before cooking. Make sure the pork reaches at least 145°F in the thickest part, measured with a meat thermometer, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers gently until steaming hot, adding a splash of water if needed to loosen the glaze.