Dump raw pork sirloin chops in the pot and 3 other ingredients to get a meal so tasty your friends will be begging for more

If you prefer a slightly less sweet dish, choose a more tangy, Dijon-style honey-mustard dressing or mix half honey-mustard with half plain vinaigrette before pouring over the pork. You can swap the baby potatoes for thick-sliced russet or Yukon Gold potatoes, or use a mix of potatoes and quartered onions for extra flavor. For a little spring color, stir in a handful of frozen peas during the last 15 minutes of cooking; they’ll warm through without turning mushy. If you don’t have baby carrots, peel and slice regular carrots into thick coins so they hold their shape. To stretch the meal for more people, add an extra pork chop and another 1/2 cup of dressing, as long as your slow cooker isn’t overfilled. For a creamier sauce, whisk in 2 to 3 tablespoons of sour cream or plain yogurt into the hot cooking juices right before serving (off the heat so it doesn’t curdle). Food safety tips: Always start with fully thawed pork chops; cooking from frozen in a slow cooker is not recommended because the meat spends too long in the temperature “danger zone.” Keep the lid on the slow cooker during cooking so the temperature stays steady. Use a meat thermometer to be sure the pork reaches at least 145°F in the center, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until they are steaming hot before serving.