Pour cream of mushroom soup over pork chops, along with 2 other ingredients, into slow cooker for a creamy dinner that’s always a yes in my house

This slow cooker 4-ingredient Amish-style mushroom pork chop recipe is one of those cozy, no-fuss dinners that just feels like home. You literally pour cream of mushroom soup over the pork chops, add two simple pantry ingredients, and let the slow cooker do the rest. It reminds me of the kind of church potluck food I grew up with here in the Midwest—humble, creamy, and always a crowd-pleaser. It’s perfect for busy nights when you still want something warm and comforting on the table without a lot of prep or cleanup.

These creamy mushroom pork chops are wonderful served over mashed potatoes, egg noodles, or white rice so all that rich sauce has something to soak into. I like to add a simple green vegetable on the side—steamed green beans, roasted broccoli, or a tossed salad—to balance out the creaminess. Warm dinner rolls or buttered bread are also great for dipping into the extra sauce. If you’re feeding kids, serving the pork chops sliced over buttered noodles makes it extra friendly for smaller appetites.

Servings: 4

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

Place the raw pork chops in a single layer on the bottom of your slow cooker. It’s okay if they overlap a little, but try to keep them mostly flat so they cook evenly.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until fairly smooth. This is your creamy sauce base.

Pour the cream of mushroom soup mixture evenly over the pork chops in the slow cooker, making sure each chop is coated. Use a spatula to spread it if needed so the pork is mostly covered in sauce.

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

Once done, give the sauce a gentle stir around the edges. Taste and adjust seasoning if you like (a pinch of salt or black pepper, if needed).

Serve the pork chops hot, spooning plenty of the creamy mushroom sauce over the top and over your choice of potatoes, noodles, or rice.

If you have picky eaters, you can slice the cooked pork chops into strips or bite-size pieces and stir them back into the sauce before serving over noodles—this makes it feel a bit like a creamy pasta dish. For extra mushroom flavor, add 1 to 2 cups of sliced fresh mushrooms on top of the pork chops before pouring on the soup mixture. If you prefer a thicker sauce, reduce the water to 1/4 cup or leave it out entirely; you can also stir in a splash of heavy cream or sour cream at the end for even more richness. For a slightly lighter version, use one can of cream of mushroom and one can of cream of chicken soup, or choose reduced-sodium soups and onion mix. To stretch the meal for a bigger family, add a layer of thickly sliced potatoes or baby carrots under the pork chops—just know they may need the full cook time on LOW. A sprinkle of chopped fresh parsley or a handful of shredded cheese on top right before serving can make it feel a little more special without adding much work.