My uncle swears by this foil method for Sunday dinner. Just 4 ingredients sealed tight to lock in the juices. The sweet caramelized glaze that forms at the bottom of the wrapper is unbelievable.

This is the kind of Sunday supper that takes me straight back to my Uncle Ray’s farmhouse table. He never fussed with fancy marinades or long ingredient lists, just good pork chops, a paper sack of brown sugar, and his beloved foil packets. I’ve adapted his method for the slow cooker so you can tuck everything in before church or a long afternoon and come home to thick, tender pork chops bathed in a glossy, caramelized brown sugar glaze. Only four ingredients, sealed up tight in foil to keep every drop of juice where it belongs—right in the meat and in that unbelievable sweet, buttery sauce at the bottom of each packet.

These brown sugar pork chops are rich and saucy, so they shine with simple, comforting sides. Spoon those sweet, buttery juices over mashed potatoes or buttered egg noodles, and add a pan of green beans or corn for color and crunch. A crisp green salad or coleslaw balances the sweetness nicely, and a basket of warm dinner rolls or biscuits is perfect for mopping up every last bit of glaze from the foil packets.

Servings: 4

4 thick-cut bone-in pork chops (about 1 to 1 1/4 inches thick)

Lay out 4 large sheets of heavy-duty aluminum foil, each big enough to wrap a pork chop into a sealed packet. Lightly crimp up the edges just a bit to help catch any juices while you work.

In a small bowl, stir the kosher salt into the brown sugar so it’s evenly distributed. This keeps the seasoning simple and even, just like my uncle did it.

Pat the pork chops dry with paper towels. Place one pork chop in the center of each piece of foil.

Sprinkle each pork chop generously with the brown sugar mixture, dividing it evenly among the 4 chops. Pile most of the sugar right on top of the meat and let a little spill around the sides so it can melt down into a glaze.

Top each brown sugar–covered pork chop with 2 pieces of butter (about 2 tablespoons total per chop), setting the butter right over the sugar so it melts down into the meat and juices.

Bring the long sides of each piece of foil up and over the pork chop, then fold them together tightly to seal. Fold in the short ends as well, creating a snug packet with no gaps. This tight seal is the key to trapping steam and juices so the chops stay tender and the glaze forms at the bottom.

Place the foil packets in a single layer in the slow cooker, seam side up. It’s fine if they touch or overlap slightly, but avoid stacking them too high so they cook evenly.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the pork chops are very tender but still holding their shape. Thicker chops may lean closer to 5 hours; thinner ones will be done sooner.

When the cooking time is up, carefully lift a packet out with tongs and open it away from your face—the steam will be hot. The pork chop should be cooked through and sitting in a pool of glossy, caramelized brown sugar and butter juices at the bottom of the foil.

Serve each pork chop right from its foil packet or transfer to a plate, spooning that sweet, buttery glaze from the bottom of the wrapper over the top of the meat and any side dishes on the plate.

For a little savory balance, you can replace the plain kosher salt with a seasoned salt or a simple homemade mix of salt, black pepper, and a pinch of garlic powder (still counting it as one ingredient if you blend it ahead of time). If your family likes a bit of warmth, sprinkle a tiny pinch of crushed red pepper flakes into the brown sugar before packing it on the chops. Bone-in chops hold up especially well in the slow cooker, but boneless thick-cut loin chops will also work—just start checking for tenderness around 3 1/2 to 4 hours on LOW so they don’t dry out. If you prefer less sweetness, reduce the brown sugar to 3/4 cup and add an extra pinch of salt to taste. For easier cleanup and a prettier presentation, you can open the foil packets directly in the slow cooker at the end and use a spoon to baste the chops with the pooled glaze before serving. Leftovers reheat nicely in the foil in a low oven (about 300°F) until warmed through, which helps keep the meat moist and the sauce silky.