Add pork chops and these 2 ingredients in slow cooker for a homestyle meal people beg you to make again

Lightly grease the inside of your slow cooker with a bit of cooking spray or oil to help with cleanup.

Place the pork chops in a single layer in the bottom of the slow cooker. It’s fine if they overlap slightly, but try not to stack them too thick.

In a bowl, stir together the cream soup and the onion soup mix until well combined. The mixture will be thick—that’s what you want for a nice, rich gravy.

Pour the soup mixture evenly over the pork chops, making sure they’re well coated.

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and cooked through. The gravy will thin slightly as it cooks.

Taste the gravy and adjust seasoning if needed (the soup mix is usually salty enough, so you may not need extra salt).

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

For a little extra richness, you can stir 1/4 cup of sour cream into the gravy during the last 15 minutes of cooking, though that will add a fourth ingredient. If you’d like more texture, scatter sliced onions or a handful of sliced mushrooms over the pork chops before adding the soup mixture—many Midwestern cooks did this when they had extra produce on hand. You can also swap cream of mushroom soup for cream of chicken or cream of celery to change the flavor slightly while keeping the recipe simple. If you prefer a bit of tang, use a garlic and herb or beefy onion soup mix instead of plain onion. For thicker gravy, leave the lid off the slow cooker for the last 20–30 minutes, or ladle some of the liquid into a saucepan and simmer it down on the stove. Leftovers reheat nicely and can be shredded and served over noodles or toast the next day, stretching one easy meal into two.