Set raw pork chops in the slow cooker with just a couple add-ins and let dinner handle itself all afternoon.

This slow cooker 4-ingredient pork chop supper is one of those cozy, no-fuss meals that feels like it’s been passed down from every Midwestern church potluck and busy weeknight kitchen. It’s the kind of recipe you can toss together in the morning with just a few basics—pork chops, onions, a creamy sauce, and a little seasoning—and come home to a house that smells like you’ve been cooking all day. This is perfect for nights when you want real comfort food without hovering over the stove, and it’s gentle enough in flavor that even picky eaters usually go back for seconds.

These pork chops are wonderful served over a bed of fluffy mashed potatoes, egg noodles, or steamed white rice so all that cozy sauce has something to soak into. Add a simple veggie on the side—green beans, corn, or a tossed salad—to round out the plate. If you have a few extra minutes, warm up some dinner rolls or slice a crusty loaf of bread to help mop up the juices. For a more homestyle feel, you can also serve this with buttered peas and carrots or roasted baby potatoes. It’s a flexible, family-friendly main dish that fits nicely into just about any comfort-food lineup.

Servings: 4 servings

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

1. Prepare the slow cooker: Lightly spray the inside of your slow cooker with nonstick cooking spray or rub with a little oil to make cleanup easier.

2. Layer the onions: Spread the thinly sliced onions evenly over the bottom of the slow cooker. This gives the pork chops a flavorful bed to rest on and helps keep them moist.

3. Arrange the pork chops: Place the raw pork chops on top of the sliced onions in a single layer as much as possible. It’s okay if they overlap a bit.

4. Make the sauce: In a small bowl, stir together the cream of mushroom (or cream of chicken) soup and the dry onion soup mix (or pork gravy mix) until well combined. It will be thick—that’s perfect.

5. Add sauce to slow cooker: Spoon the sauce mixture evenly over the pork chops, spreading it so all the meat is covered. Some of it will drip down into the onions, which is exactly what you want.

6. Cook: Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the pork chops are tender and cooked through (internal temperature should reach at least 145°F).

7. Rest and serve: Once done, give everything a gentle stir so the onions and sauce mingle. Let the pork chops rest in the warm sauce for about 5 minutes with the lid off, then serve the chops topped with plenty of onions and spoonfuls of the creamy gravy.

For picky eaters, use cream of chicken soup instead of cream of mushroom and choose a mild pork gravy mix instead of onion soup mix—the flavor will be smoother and less onion-forward. If your family likes a little extra creaminess, stir in 1/4 to 1/3 cup of milk or sour cream at the very end of cooking to loosen the sauce and make it silkier. You can also add sliced mushrooms or baby carrots on top of the onions before adding the pork chops for a built-in veggie side. For a slightly lighter version, use low-sodium soup and a reduced-sodium gravy or onion mix, then taste and add salt at the table if needed. If you have thicker, 1-inch pork chops, plan on the longer end of the cooking time; for thinner chops, start checking for doneness a bit earlier so they stay tender. To stretch the meal for a bigger family, add 1 extra pork chop and a second small onion, then whisk in 1/4 cup water or broth with the soup mixture so there’s enough sauce to go around. This recipe is very forgiving, so feel free to play with the soup flavor and seasoning packet to match what your family loves most.