Toss raw butterflied 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 butterflied pork chop dish is the kind of weeknight recipe I rely on when the day has gotten away from me but I still want something that tastes like I fussed. It leans into a very Midwestern, vintage potluck flavor profile—think sweet, tangy, a little smoky—using pantry staples that were popular in “fireworks” or “sparkler” pork and rib recipes from the 60s and 70s. The beauty is in the simplicity: you literally toss raw butterflied pork chops into the slow cooker, whisk together three more ingredients, pour, and walk away. Hours later, you have tender, saucy pork chops that feel nostalgic and special without any complicated prep.

Serve these vintage fireworks butterflied pork chops over fluffy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up every bit of the sauce. A crisp green vegetable—like steamed green beans, roasted Brussels sprouts, or a crunchy cabbage slaw—balances the sweetness and richness nicely. If you’d like a more complete spread, add a simple green salad with a bright vinaigrette and some crusty bread or dinner rolls to mop up the extra sauce. A light, fruity white wine or sparkling water with citrus works well alongside the sweet-tangy, smoky flavors.

Servings: 4

2 pounds raw butterflied pork chops (about 4 medium chops)

Place the raw butterflied pork chops in a single layer on the bottom of the slow cooker, opening them up so they lie as flat as possible. It’s fine if they overlap slightly, but try to keep them mostly in one even layer for more even cooking.

In a medium bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce until the sugar is mostly dissolved and the mixture is smooth and glossy.

Pour the sauce evenly over the pork chops, lifting the edges of the meat slightly with a spoon or tongs so some of the sauce can flow underneath. Use the back of the spoon to spread the sauce so all visible surfaces of the pork are coated.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pork chops are tender but still hold their shape and reach an internal temperature of at least 145°F (63°C). Avoid lifting the lid during the first couple of hours so the cooker maintains a steady temperature.

Once the pork chops are done, taste the sauce and adjust if you like: add a splash more Worcestershire for extra savoriness or a teaspoon of brown sugar for more sweetness. Gently spoon some of the sauce over the tops of the chops.

Serve the pork chops hot, spooning plenty of the vintage “fireworks” sauce from the bottom of the slow cooker over each portion.

For a spicier “fireworks” kick, stir 1 to 2 teaspoons of crushed red pepper flakes or a tablespoon of your favorite hot sauce into the ketchup mixture before pouring it over the pork. If you prefer a smokier, more barbecue-style flavor, replace 1/4 cup of the ketchup with your favorite smoky barbecue sauce and add 1/2 teaspoon of smoked paprika. To cut the sweetness, add 1 to 2 tablespoons of apple cider vinegar to the sauce; this gives the dish a tangy, vintage BBQ vibe. You can also add sliced onions or bell peppers on top of the pork before pouring on the sauce, but note that this technically introduces a fifth ingredient. For leaner eating, trim visible fat from the edges of the chops before cooking. Food safety tips: Always start with fully thawed pork chops, not frozen, so they come up to a safe temperature quickly in the slow cooker. Keep the lid on during cooking to maintain heat, and check that the thickest part of the pork reaches at least 145°F (63°C) with a meat thermometer before serving. Refrigerate leftovers within 2 hours in shallow containers and reheat to at least 165°F (74°C) before eating. Discard any sauce that has sat at room temperature for more than 2 hours.