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

If you like a little heat with your sweet, stir 1/4 to 1/2 teaspoon crushed red pepper flakes into the honey garlic mixture before pouring it over the pork. For extra garlic lovers, you can add an additional clove or two without upsetting the balance of flavors.

To make the sauce a bit thicker for serving, remove the cooked pork chops to a plate, pour the slow cooker juices into a small saucepan, and simmer them on the stove for a few minutes until slightly reduced and syrupy, then spoon back over the meat. If you prefer boneless pork chops, choose thick-cut ones and check for doneness a bit earlier, around 4 to 5 hours on LOW, as they can dry out more quickly than bone-in.

You can also tuck a few peeled carrot chunks or onion wedges around the chops at the start if you don’t mind stretching the recipe beyond four ingredients. For food safety, always start with fresh, refrigerated pork and keep it chilled until you are ready to cook. Do not thaw pork in the slow cooker; if using frozen chops, thaw them fully in the refrigerator before cooking.

Make sure the pork reaches at least 145°F in the thickest part, measured with a meat thermometer, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers gently until steaming hot, adding a splash of water if needed to loosen the glaze.