Toss raw thin-cut 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 Father’s Day pork chop recipe is built for busy families who still want something a little special on the table. Using raw thin-cut pork chops means everything cooks quickly and evenly, soaking up a simple blend of barbecue sauce, apricot preserves, and sliced onions. It’s a very Midwestern, potluck-friendly flavor profile—sweet, tangy, and savory—that requires almost no prep. You literally toss the chops and three other ingredients into the slow cooker, walk away, and come back to a meal that tastes like you fussed over it all afternoon.

Serve these tender chops with creamy mashed potatoes or buttered egg noodles to catch all the sweet-tangy sauce. A crisp green vegetable—like steamed green beans, roasted broccoli, or a simple salad with a bright vinaigrette—helps balance the richness. Warm dinner rolls or crusty bread are great for mopping up the extra sauce. If you’re planning a Father’s Day spread, round out the plate with classic cookout sides like coleslaw, corn on the cob, or a simple pasta salad.

Servings: 4

2 pounds raw thin-cut pork chops (bone-in or boneless, about 8–10 chops)

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Lay the raw thin-cut pork chops in a single, slightly overlapping layer on the bottom of the slow cooker. It’s fine if they overlap a bit, but try to keep them mostly in one layer so they cook evenly.

Scatter the thinly sliced red onion evenly over the top of the pork chops, letting some slices fall down around the sides so they’re in contact with the meat.

In a small bowl, whisk together the barbecue sauce and apricot preserves until smooth and well combined. This creates a glossy, sweet-tangy sauce that will coat the chops as they cook.

Pour the barbecue-apricot mixture evenly over the pork chops and onions, making sure all of the chops are at least lightly covered. Use a spoon to nudge the sauce around if needed so every piece gets some.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the pork chops are tender and reach an internal temperature of at least 145°F (63°C). Thin-cut chops tend to cook quickly, so begin checking around the 3-hour mark to avoid overcooking.

Once done, taste the sauce and adjust seasoning if needed with a pinch of salt or a splash of vinegar for extra tang. Gently lift the chops out with a spatula or tongs, spoon some of the onions and sauce over the top, and serve hot.

For a slightly smokier flavor, choose a smoky or chipotle-style barbecue sauce, or add a few dashes of liquid smoke to the sauce mixture before pouring it over the chops. If you prefer less sweetness, reduce the apricot preserves to 1/2 cup and add 1 to 2 tablespoons of apple cider vinegar for balance. Yellow or sweet onions work just as well as red onions if that’s what you have on hand; they’ll melt into the sauce and add a mellow sweetness. For a bit of heat, stir in 1/4 to 1/2 teaspoon of crushed red pepper flakes with the barbecue sauce and preserves. To make this more like a one-pot meal, you can add a layer of baby potatoes or thick carrot slices under the pork chops, but be aware that this can slightly lengthen the cooking time and you should still keep the chops mostly in a single layer on top. Food safety tips: Always start with fully thawed pork chops; cooking from frozen in a slow cooker can keep the meat in the temperature “danger zone” (40°F–140°F) too long. Use a food thermometer to confirm the internal temperature of the pork reaches at least 145°F (63°C) at the thickest part, then let the chops rest a few minutes before serving. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat gently until hot all the way through.