Quietly reliable. 5 ingredients. I put it in before work and come back to tender pork chops in thick gravy.

Out here in the country, pork chops and gravy are about as close as you can get to a hug on a plate. This slow cooker version is the kind of recipe that would’ve made my mother smile—simple, hearty, and thrifty, using just a handful of pantry staples to turn an everyday package of pork chops into something special. Dishes like this grew out of Midwestern practicality: you stretched what you had, let it cook low and slow while you tended to chores, and by suppertime the house smelled like home. This 5-ingredient version is perfect for busy days, church potlucks, or those evenings when you just want to set it and forget it, and still sit down to a plate that tastes like it took all afternoon to fuss over.

These pork chops and gravy are made for classic, stick-to-your-ribs sides. Spoon them over a big mound of creamy mashed potatoes so every bit of that rich gravy has somewhere to go. Buttered egg noodles or steamed white rice work just as well if that’s what you have on hand. On the side, think simple farm table favorites: buttered corn, green beans cooked with a bit of onion and bacon, or a crisp lettuce salad with a tangy dressing to cut through the richness. A pan of warm dinner rolls or biscuits is never out of place—perfect for sopping up the last of the gravy in the bottom of the plate.

Servings: 4 servings

4 boneless or bone-in pork chops (about 1 to 1 1/2 pounds total)

1. Place the pork chops in the bottom of a 4- to 6-quart slow cooker in a single layer as much as possible. It’s fine if they overlap a bit.

2. In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, and chicken broth until fairly smooth.

3. Pour the soup mixture evenly over the pork chops, making sure each chop is coated with some of the sauce.

4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the pork chops are very tender and cooked through.

5. When the pork chops are done, carefully remove them to a plate and tent loosely with foil to keep warm.

6. Stir the sour cream into the hot cooking liquid in the slow cooker until the gravy is smooth and creamy. Taste and adjust seasoning if needed.

7. Return the pork chops to the slow cooker, gently nestling them into the gravy, and let them sit on WARM for about 5–10 minutes so the flavors mingle.

8. Serve the pork chops smothered in the gravy over mashed potatoes, noodles, or rice.

If cream of mushroom soup isn’t a favorite in your house, you can swap in cream of chicken or cream of celery for a slightly different flavor while keeping the same cozy feel. For a deeper, more savory gravy, replace half of the chicken broth with beef broth, or add a splash of Worcestershire sauce if you have it on hand. Bone-in pork chops tend to stay juicier during long cooking, but boneless chops work nicely if you keep an eye on the time and avoid overcooking. If you like a little texture, scatter a handful of sliced fresh mushrooms or a few thinly sliced onions over the chops before pouring on the sauce. To lighten things up a bit, use light sour cream or plain Greek yogurt in place of regular sour cream, stirring it in at the very end off the heat so it doesn’t curdle. And if you’re cooking for two, halve the recipe and use a smaller slow cooker, or make the full batch and enjoy the leftovers—they reheat beautifully and the gravy only gets better by the next day.