Comfort Food Classic: My sister threw this together last March. Just 4 ingredients create the most flavorful creamy gravy.

My sister first threw these green onion pork chops together one chilly March evening when the roads were still slushy and everyone was craving something warm and comforting. She had exactly four things on hand and a slow cooker on the counter, and somehow those simple ingredients turned into the most flavorful creamy gravy I’d tasted in a long time. This is the kind of Midwestern comfort food that feels like it’s been around forever—tender pork chops tucked into a slow cooker, smothered in a rich, velvety white sauce and showered with bright green onions. It’s practical, unfussy, and perfect for busy days when you want supper to cook itself but still taste like you fussed.

These creamy green onion pork chops are wonderful spooned over fluffy mashed potatoes or buttered egg noodles so they can soak up every bit of the gravy. They’re also good with plain white rice if that’s what you keep in the pantry. Add a simple side of steamed green beans, peas, or a tossed salad to cut through the richness, and maybe a slice of soft dinner roll or crusty bread to swipe through the slow cooker at the end. A jar of dill pickles or some tangy coleslaw on the table fits right in with the old-fashioned farmhouse feel.

Servings: 4

4 bone-in pork chops, about 1-inch thick (2 to 2 1/2 pounds total)

Lay the pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. If they overlap a little, that’s fine, but try not to stack them too high so they cook evenly and stay tender.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well blended. The mixture will be thick and salty-smelling—that’s what will season the pork and turn into a rich, creamy gravy.

Scatter the sliced green onions over the pork chops in the slow cooker, reserving a small handful if you’d like some fresh on top at the end.

Spoon the soup and onion mix evenly over the pork chops and green onions, spreading it out so the meat is mostly covered. Do not add water; the pork will release juices as it cooks and thin the sauce into a creamy gravy.

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 easily pull away from the bone. The sauce should be hot, bubbly around the edges, and pale and creamy with green onions dotted throughout.

Once cooked, taste the gravy and add a small pinch of salt and a bit of black pepper only if needed—both the soup and onion mix are already seasoned. Gently stir around the edges to loosen any browned bits without breaking the chops apart too much.

Serve the pork chops straight from the slow cooker, spooning plenty of the creamy green onion gravy over each chop. Top with the reserved fresh green onions for a bright, fresh crunch and color right before bringing the pot to the table.

If you prefer a smoother sauce, you can whisk in 1/4 cup milk or half-and-half during the last 30 minutes of cooking to thin the gravy slightly and make it extra silky. Boneless pork chops work as well; just check for doneness a little earlier, as they can cook faster and dry out—aim for the lower end of the time range. For a different flavor, cream of chicken or cream of celery soup can stand in for the cream of mushroom without changing the 4-ingredient simplicity. If you like a bit of color, quickly brown the pork chops in a hot skillet with a teaspoon of oil before adding them to the slow cooker; it’s not necessary, but it adds a deeper flavor. You can also stir in a small handful of extra green onions right before serving for a fresher onion bite. Leftovers reheat nicely in a covered dish in the oven or on the stovetop over low heat—if the gravy seems too thick the next day, splash in a tablespoon or two of water or milk to loosen it back up.