Comfort Food: Just 3 ingredients. These chops come out incredibly tender and covered in the most savory gravy.

Pat the pork chops dry with paper towels and trim any excess surface fat if desired. This helps them brown slightly in the slow cooker and keeps the sauce from becoming overly greasy.

In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. You’re essentially creating a quick, highly seasoned gravy base.

Spread a thin layer of the soup mixture over the bottom of the slow cooker to prevent sticking.

Arrange the pork chops in the slow cooker in a single layer as much as possible. It’s fine if they overlap slightly, but avoid stacking them too high so they cook evenly.

Pour or spoon the remaining soup mixture over the pork chops, making sure each chop is well coated. Use a spatula or spoon to spread the mixture so it covers the meat and seeps down around the sides.

Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the pork chops are very tender and easily cut with a fork. The sauce will thin slightly as the pork releases juices, forming a smooth, savory gravy.

Taste the sauce and adjust seasoning if needed; the onion soup mix is quite salty, so you may not need additional salt. If the sauce seems too thick, stir in a tablespoon or two of water, milk, or broth until it reaches your preferred consistency.

Serve the pork chops hot, generously spooning the gravy over the top and over your chosen side dish.

Because this recipe is so streamlined, small tweaks can dramatically change the final dish without adding much effort. For a slightly lighter flavor, use cream of chicken soup instead of cream of mushroom, or try a low-sodium condensed soup to better control the salt level. If you’d like a bit more depth, scatter a sliced onion in the bottom of the slow cooker before adding the pork chops, or add a handful of sliced mushrooms for extra earthiness—these technically add ingredients, but they integrate seamlessly into the sauce. You can also introduce a subtle tang by stirring in a tablespoon of Dijon mustard or a splash of Worcestershire sauce to the soup mixture before pouring it over the chops. Prefer a thicker, more gravy-like texture at the end? Remove the lid for the last 20–30 minutes of cooking on HIGH to let some moisture evaporate, or whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water and cook until slightly thickened. Finally, if you’re cooking for a smaller household, this recipe halves easily—just reduce the number of chops and use about half the can of soup and soup mix, keeping the same cooking times, and enjoy the leftovers the next day when the flavors have had even more time to meld.