My mother-in-law shared this genius 4 ingredient dinner. It is the most effortless,

Pat the pork chops dry with paper towels and trim any very thick pieces of fat from the edges, leaving a little for flavor. This helps the glaze cling to the meat and keeps the juices from getting too greasy.

In a medium bowl or large measuring cup, whisk together the honey, soy sauce, and minced garlic until the honey is fully blended and the mixture looks smooth and glossy.
Lay the pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. If they overlap slightly, that is fine, but avoid stacking them directly on top of each other if you can.

Pour the honey garlic mixture evenly over the pork chops, turning each chop once with tongs to lightly coat both sides. Make sure some of the minced garlic lands on top of each chop for extra flavor.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the pork chops are very tender and easily pull apart with a fork. Avoid lifting the lid during cooking so the heat stays consistent and the meat becomes melt-in-your-mouth tender.

Once the pork is done, carefully lift the chops out with a wide spatula or tongs and place them back into the slow cooker sauce so they are well coated and glossy. The juices in the slow cooker will be a rich, dark caramel color with a sticky, golden amber glaze clinging to the meat.
Taste the sauce and, if desired, skim off any excess fat from the top with a spoon. Serve the pork chops straight from the slow cooker, spooning plenty of the honey garlic juices over each serving. The meat should be tender enough to pull apart easily with a fork.
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