Put raw bone-in pork chops in the crock and 2 other ingredients to get a meal so delicious your husband will be begging for more.

This 3-ingredient slow cooker Dr Pepper pork chop recipe is my weeknight secret weapon when I’m juggling work, kids’ schedules, and still want something that feels like a real home-cooked meal. You literally put raw bone-in pork chops straight into the crock, pour on two pantry-friendly ingredients, and let the slow cooker do the magic. The Dr Pepper caramelizes with a simple barbecue sauce to make the meat tender, saucy, and so flavorful that my husband actually asked if I could make a double batch next time. It’s the kind of no-fuss, Midwest comfort food that tastes like you fussed, even though you didn’t.

Serve these saucy Dr Pepper pork chops over mashed potatoes, rice, or buttered egg noodles so they can soak up all that sweet and tangy sauce. Add a simple veggie on the side—like steamed green beans, a tossed salad, or roasted frozen broccoli—to round things out without a lot of extra work. If you want to stretch the meal, shred any leftover pork and pile it onto toasted buns with extra sauce for easy sandwiches the next day.

Servings: 4

4 raw bone-in pork chops (about 2 to 2 1/2 pounds total, 3/4- to 1-inch thick)

Lay the raw bone-in pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap slightly, but try to keep most of the meat touching the bottom so it cooks evenly.

In a small bowl or large measuring cup, whisk together the Dr Pepper and barbecue sauce until smooth and combined. This is your entire cooking sauce—no extra water or seasoning needed.

Pour the Dr Pepper–barbecue sauce mixture evenly over the pork chops in the slow cooker, making sure all the meat is coated. Use a spoon to nudge the chops so the sauce gets down between them and under the edges.

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. Bone-in chops may pull slightly away from the bone when they’re done.

Once cooked, carefully remove the pork chops from the slow cooker with tongs—they will be very tender and can fall apart easily. If the sauce seems thin, you can turn the slow cooker to HIGH and let it bubble uncovered for 10 to 15 minutes to thicken slightly, or just spoon it over the chops as-is for a looser gravy-style sauce.

Serve the pork chops hot with plenty of the Dr Pepper barbecue sauce spooned over the top. Taste the sauce and, if you like, add a pinch of salt and pepper at the table. Store any leftovers in an airtight container in the fridge for up to 3 days.

For a smokier flavor, use a smoky or hickory-style barbecue sauce, or add a few drops of liquid smoke to the Dr Pepper and BBQ mixture before pouring it over the pork chops. If you like things with a little kick, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes. You can also swap in a cherry or vanilla variety of Dr Pepper for a slightly different sweetness. To make this more of a complete meal in one pot, add thick-cut rings of onion or a layer of baby potatoes and carrot chunks under the pork chops (this technically adds more ingredients, but keeps the same easy method). For a slightly richer sauce, whisk in 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the cooking liquid during the last 20 to 30 minutes on HIGH to help it thicken. If you ever find yourself with boneless pork chops instead of bone-in, you can use them with the same recipe—just start checking for doneness a bit earlier, as boneless chops often cook faster and can dry out if overcooked.