My neighbor shared this Sunday dinner secret with me. The glaze caramelizes into something absolutely magical while you go about your day.

For a little heat, add 1/4 to 1/2 teaspoon of crushed red pepper flakes to the brown sugar mixture before pouring it over the pork chops. If you like a bit of tang to balance the sweetness, stir in 1 to 2 tablespoons of apple cider vinegar or prepared mustard along with the ketchup. You can also add sliced onions under and around the pork chops before pouring on the sauce; they’ll turn soft and sweet as they cook. Boneless pork chops can be used, but choose thicker cuts and reduce the cooking time slightly (start checking around 4 hours on LOW) so they don’t dry out. If you prefer a thicker, more gravy-like sauce, remove the cooked pork chops to a plate, pour the sauce into a small saucepan, and simmer it for a few minutes on the stove until it reduces and thickens, then pour it back over the meat. For food safety, always cook pork to a safe internal temperature of at least 145°F (63°C), measured at the thickest part of the chop away from the bone, and let it rest a few minutes before serving. Be sure to refrigerate leftovers within 2 hours; store in a covered container in the refrigerator for up to 3 to 4 days and reheat gently until hot all the way through.