Put raw thick-cut pork chops in the slow cooker along with 3 other ingredients to get a meal so delicious your friends will be begging for more!

This 4-ingredient slow cooker solstice sunset is one of those set-it-and-forget-it dinners that makes weeknights feel a little special. Thick-cut pork chops go straight into the slow cooker raw, then get cozy under a tangy-sweet blanket of apricot preserves, smoky BBQ sauce, and sliced onion. By the time you’re home from work, the pork is fall-apart tender and the sauce tastes like you fussed for hours. I started making this on busy winter nights when I wanted something comforting but didn’t have the energy for a long prep, and it quickly turned into a go-to when friends come over because it’s shockingly good for how little effort it takes.

Serve these slow-cooked pork chops spooned over a bed of mashed potatoes, rice, or buttered egg noodles so they can soak up all that sunset-colored sauce. Add something crisp and fresh on the side, like a simple green salad, roasted green beans, or steamed broccoli, to balance the richness. Warm dinner rolls or crusty bread are great for swiping up the extra sauce, and if you want to stretch the meal for a crowd, you can shred the pork and pile it onto toasted buns with a quick coleslaw on top.

Servings: 4

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

Lay the raw thick-cut pork chops in a single layer on the bottom of a 5- to 6-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly flat so they cook evenly.

Scatter the sliced onion evenly over and around the pork chops, tucking some slices down along the sides so they’re in contact with the cooking juices.

In a medium bowl, stir together the apricot preserves and barbecue sauce until smooth and well combined. Pour this mixture over the pork chops and onions, using a spatula to spread it so everything is coated in sauce.

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). Thicker chops may need a little extra time.

Once cooked, carefully lift the pork chops out with a wide spatula or tongs, as they will be very tender and may want to fall apart. Gently stir the onions and sauce together in the slow cooker to create a smooth, glossy gravy-like sauce.

Taste the sauce and adjust if needed with a pinch of salt or a splash of barbecue sauce. Spoon the warm onion-apricot-BBQ sauce generously over the pork chops to serve.

For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a minced jalapeño into the apricot-BBQ mixture before pouring it over the pork. You can swap the apricot preserves for peach or orange marmalade for a slightly different “sunset” flavor and color. If you prefer boneless thick-cut pork chops, those work too; just start checking for doneness about 30 minutes earlier, as they can cook a bit faster. To make this more of a pulled pork situation for sandwiches, cook as directed, then shred the pork right in the slow cooker and stir it into the sauce. For extra richness, you can add 1 tablespoon of butter at the end, stirring it into the hot sauce until melted and glossy. Food safety tips: Always place the pork chops into the slow cooker raw, straight from the fridge, not frozen, so they move quickly through the temperature “danger zone” (40°F to 140°F). If your chops are frozen, thaw them in the refrigerator overnight before cooking. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats evenly. Use a meat thermometer to confirm the thickest part of each chop reaches at least 145°F (63°C), then let them rest briefly before serving. Refrigerate leftovers within 2 hours of cooking, store in an airtight container, and eat within 3 to 4 days, reheating to at least 165°F (74°C) before serving again.