Put raw bone-in pork chops in the slow cooker and 2 other ingredients to get a meal so mouthwatering your friends will be begging for more.

This 3-ingredient slow cooker summer sunset meal takes me right back to the long, golden evenings on the farm when no one wanted to be stuck in a hot kitchen. You put raw bone-in pork chops straight into the slow cooker, scatter on a sunset-colored spice blend, pour over a simple sweet-tangy sauce, and let time do the work. It’s the kind of practical Midwestern cooking I grew up with—few ingredients, big flavor, and a pot of tender meat that has everyone hovering around the counter, asking when it’s ready and hoping there’s enough for seconds.

Serve these slow-cooked pork chops spooned over a bed of fluffy white rice or buttered egg noodles so they can soak up all that rosy, sunset-colored sauce. A simple side of sweet corn—fresh off the cob if you can manage it—or a crisp cucumber and tomato salad keeps the plate light and summery. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the juices. For a real porch-supper feel, pour tall glasses of iced tea with lemon and finish the meal with sliced fresh peaches or berries.

Servings: 4

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

Lay the raw bone-in pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if the edges overlap a little, but try to keep most of the meat touching the bottom.

Sprinkle the dry ranch seasoning mix evenly over the tops of the pork chops. The meat should be lightly but clearly coated in the colorful spice blend—this is your “summer sunset” layer of flavor.

Pour the peach salsa evenly over the seasoned pork chops, making sure each chop gets some fruit and juices on top. The chops do not need to be fully submerged; just make sure they are mostly covered.

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 reach an internal temperature of at least 145°F (63°C). Bone-in chops may take slightly longer, so check the thickest part near the bone.

Once done, carefully lift the pork chops out with a wide spatula or tongs—they will be very tender and may want to fall off the bone. Stir the sauce left in the slow cooker to blend the juices and salsa into a smooth, spoonable mixture.

Serve the pork chops hot, spooning plenty of the peachy sunset-colored sauce over the top. If you like, you can remove the bones before serving for easier eating, but I usually leave them in for that homey, rustic feel.

You can swap the peach salsa for regular tomato salsa if that’s what you have on hand; add 2 to 3 tablespoons of brown sugar or honey to keep that sweet summer sunset flavor. A pineapple salsa also works beautifully and gives a slight tropical note. If you don’t have ranch seasoning, mix 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried chives (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make your own simple blend. For a little heat, stir in 1/4 to 1/2 teaspoon crushed red pepper flakes with the ranch mix. If your chops are very lean, you can add 1 to 2 tablespoons of butter on top before cooking for extra richness. Food safety tips: Always start with raw pork chops that have been kept refrigerated at 40°F (4°C) or below and never left out at room temperature for more than 2 hours (1 hour if above 90°F/32°C). Place the chops into the slow cooker while they are still cold from the refrigerator, not partially warm from sitting out. Make sure the slow cooker is set to LOW or HIGH as directed; do not use the “keep warm” setting for cooking, as it will not bring the meat up to a safe temperature quickly enough. Use a meat thermometer to confirm the internal temperature of the pork reaches at least 145°F (63°C) in the thickest part, avoiding the bone. Refrigerate leftovers within 2 hours of cooking in shallow containers so they cool quickly, and reheat to at least 165°F (74°C) before serving.