Firecracker Comfort: Just 3 ingredients. I make it early on busy summer holidays when I want the evening feast handled hours ahead.

These 3-ingredient slow cooker vintage independence chops are my go-to when I want that old-fashioned, cookout-style flavor without standing over a hot grill all day. Pork sirloin chops simmer low and slow in a sticky, firecracker-style barbecue sauce that tastes like something your aunt would have brought to a 4th of July potluck back in the day. I throw this together early on busy summer holidays so the slow cooker can do the work, and by the time fireworks roll around, the house smells amazing and dinner is ready to scoop right out of the pot.

Serve these saucy chops right from the slow cooker with a big spoon for extra glaze. They’re wonderful over creamy mashed potatoes, buttered corn on the cob, or simple white rice to soak up all that sticky red sauce. For a classic summer holiday spread, add coleslaw, baked beans, sliced watermelon, and some soft dinner rolls or hamburger buns so folks can make messy little sandwiches. A crisp green salad or sliced cucumbers in vinegar help balance the richness of the pork and sauce.

Servings: 4

2 to 2 1/2 pounds pork sirloin chops (about 4–6 chops, bone-in or boneless)

Lightly trim any large, excess pieces of fat from the pork sirloin chops, but leave some for flavor and moisture. Pat the chops dry with paper towels so the sauce clings nicely.

In a medium bowl, whisk together the barbecue sauce and hot sauce until smooth and evenly blended. Taste a tiny bit and adjust the heat level by adding more hot sauce if you like a bigger “firecracker” kick, or a splash more barbecue sauce to mellow it out.

Pour a thin layer (about 1/3 of the sauce mixture) into the bottom of the slow cooker to lightly coat the surface. This helps keep the chops from sticking and starts that glossy red base.

Arrange the pork sirloin chops in the slow cooker in an even layer. If you need to stack them, stagger them slightly so the sauce can flow between the pieces.

Pour the remaining sauce mixture evenly over the chops, lifting them gently with tongs so the sauce can run underneath. Use a spoon or spatula to spread the sauce so every bit of pork is coated in a thick red glaze.

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 chops are very tender and the edges look dark and caramelized in spots. The sauce will thicken and turn into a sticky, glossy, deep red coating on the meat and around the sides of the slow cooker.

Once done, check the internal temperature of the thickest chop with a meat thermometer; it should read at least 145°F. If the chops are tender but you want the sauce a bit thicker and stickier, remove the lid and let the slow cooker cook on HIGH for another 15 to 20 minutes, stirring the sauce around the edges so it doesn’t burn.

Stir the chops gently in the sauce to coat them with that dark, shiny glaze. Serve the pork sirloin chops straight from the slow cooker, spooning extra sticky red sauce over the top of each portion.

For milder eaters or kids, cut the hot sauce down to 2 tablespoons and add an extra 1/4 cup of barbecue sauce so you still get that thick, glossy coating without too much heat. If your family loves spice, use the full 1/3 cup of hot sauce or even mix in a teaspoon of crushed red pepper flakes with the sauce. You can also swap in a honey or brown sugar-style barbecue sauce for more of a sweet heat, which pairs nicely with the tang of the hot sauce. For a smoky twist, use a hickory or mesquite barbecue sauce and a chipotle-style hot sauce. If you’d like to stretch the meal, shred the cooked pork right in the slow cooker and pile it onto toasted buns for easy sandwiches, then top with coleslaw for crunch. For picky eaters who don’t like their food too saucy, you can pull a chop out a bit early, wipe some sauce off, and serve it with extra sauce on the side for dipping instead. Food safety tips: Always thaw pork completely in the refrigerator before putting it into the slow cooker; do not cook from frozen, as it may stay too long in the temperature “danger zone.” Use a clean plate and clean tongs for handling cooked chops—never reuse the plate that held the raw meat. Check that the internal temperature of the pork reaches at least 145°F with a food thermometer before serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers to at least 165°F and use within 3 to 4 days for best quality and safety.