My aunt makes this every spring when the weather starts to warm up. Only 4 ingredients sealed inside little pouches so the savory juices create a golden crust that disappears fast.

Every spring when the days finally start to warm up here in the Midwest, my aunt pulls out her slow cooker and makes these foil packet Parmesan pork chops. They’re wonderfully simple—just four ingredients tucked into little pouches so the pork cooks in its own buttery, garlicky juices and comes out with a golden, cheesy crust that everyone fights over. This is a no-fuss, homey recipe that feels special enough for Sunday dinner but is easy enough for a busy weeknight.

These pork chops are rich and savory, so I like to balance them with lighter, fresh sides. Serve them with a crisp green salad or simple steamed green beans, and maybe some buttered egg noodles or mashed potatoes to soak up the extra juices from the foil packets. A side of roasted asparagus or a bowl of fresh fruit works nicely in the spring. Put the slow cooker right on the counter, open the foil packets at the table, and let everyone spoon those cheesy, buttery juices over their own plate.

Servings: 4

4 boneless pork chops, about 1 inch thick

Prepare the foil packets: Tear off 4 squares of heavy-duty aluminum foil, each about 12×12 inches. Lightly crimp up the edges a bit so the juices will stay inside once you add the pork.

Season the pork: Pat the pork chops dry with a paper towel. In a small bowl, stir together the grated Parmesan cheese and garlic powder until evenly combined.

Coat the chops: Dip each pork chop into the melted butter, coating both sides well and letting the extra drip back into the bowl. Lay each buttered pork chop in the center of a foil square. Spoon a little extra melted butter over the top of each chop so some butter pools around it in the foil.

Add the Parmesan crust: Press a generous layer of the Parmesan–garlic mixture onto the top and sides of each pork chop, using your hands to help it cling. Let some of the cheese fall into the butter around the chop; this will help create those savory, golden, bubbly juices in the packet.

Seal the packets: Bring the sides of each foil square up and over the pork chop, then fold and crimp tightly to seal, making sure there are no big gaps where the butter could leak out. You want each chop in its own little pouch so it can baste in its juices.

Arrange in the slow cooker: Place the sealed foil packets in a single layer in the bottom of the slow cooker. It’s okay if they overlap slightly, but avoid stacking them too high so they cook evenly.

Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 2 1/2 hours, until the pork chops are tender and cooked through (an internal temperature of at least 145°F). The cheese on top will melt and turn golden where it meets the foil, and the butter will be bubbling.

Serve from the packets: Carefully lift the hot foil packets out of the slow cooker and place them in shallow bowls or on plates. Open each packet carefully, watching out for the steam. Spoon the buttery, cheesy juices over the pork chops. Serve immediately while the Parmesan crust is still warm and the juices are bubbling.