Dump thick-cut raw pork chops in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker brown sugar bacon pork chops recipe is one of those busy-weeknight miracles: you literally dump thick-cut raw pork chops into the slow cooker, scatter on three pantry-friendly ingredients, and let it do its thing. A simple mix of brown sugar, smoky bacon, and a splash of savory sauce melts down into a sweet-and-salty glaze that tastes like you fussed for hours. I started making this on days when I’m juggling work, kids’ activities, and just need dinner to magically appear, and it’s become one of those meals my family requests on repeat.

Serve these tender, saucy pork chops over mashed potatoes, rice, or buttered egg noodles so all that brown sugar bacon glaze has something to soak into. Add a simple veggie like steamed green beans, roasted broccoli, or a bagged salad to keep things easy. A side of crusty bread or dinner rolls is great for mopping up the extra sauce, and if you like a little freshness, sprinkle chopped parsley or sliced green onions on top right before serving.

Servings: 4

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

Place the thick-cut raw pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly in one even layer so they cook evenly.

In a small bowl, stir together the brown sugar and barbecue sauce until well combined and smooth. This will be your sweet-and-smoky glaze.

Pour the brown sugar barbecue mixture evenly over the pork chops, using a spoon or spatula to spread it so each chop is coated on top. Do not add extra liquid; the chops will release juices as they cook.

Scatter the bacon pieces evenly over the sauced pork chops, making sure the bacon is spread out so it can render and flavor the sauce as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C) when checked with an instant-read thermometer in the thickest part.

Once done, taste the sauce and skim off any excess fat on top if desired. If the sauce seems too thin for your liking, transfer the pork chops to a plate, turn the slow cooker to HIGH, and let the sauce simmer uncovered for 10 to 15 minutes to thicken slightly, then return the chops to the sauce.

Serve the pork chops hot, spooning the brown sugar bacon sauce over the top of each chop. Garnish with chopped fresh parsley or green onions if you like, and enjoy immediately.

For a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce to the brown sugar and barbecue sauce mixture before pouring it over the pork chops. If you prefer a smokier flavor, use a smoked barbecue sauce or add 1/2 teaspoon smoked paprika to the sauce mix. You can also swap the brown sugar for honey or maple syrup for a slightly different sweetness. Boneless thick-cut pork chops work just as well as bone-in; just be careful not to overcook them, as boneless can dry out more quickly. If your chops are thinner than 1 inch, start checking for doneness earlier and reduce the cook time so they don’t get mushy. For an extra-savory twist, sprinkle a little garlic powder and onion powder (about 1/2 teaspoon each) over the raw chops before adding the sauce. Food safety tips: Always start with fully thawed pork chops, not frozen, when using the slow cooker so they move quickly through the temperature “danger zone.” Use a clean cutting board and utensils for the raw pork, and wash your hands and any surfaces that touched raw meat with hot, soapy water. Make sure the internal temperature of the pork reaches at least 145°F (63°C), then let the chops rest a few minutes before eating. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly to 165°F (74°C) before serving again.