Sprinkle brown gravy mix over raw pork chops, in addition to 3 basics, into slow cooker for a satisfying spread that I crave week after week

This is my kind of weeknight comfort food: tender pork, rich brown gravy, and slurpy noodles, all made in the slow cooker with just five ingredients. The whole magic move is sprinkling dry brown gravy mix right over raw pork chops in the slow cooker, then adding three basic pantry staples to bring it all together. It reminds me of the simple, stick-to-your-ribs Amish-style meals I grew up around here in the Midwest—nothing fancy, just cozy and satisfying. I love that I can toss everything in before work and come home to a hot, gravy-smothered dinner that I genuinely crave week after week.

Serve these brown gravy pork noodles straight from the slow cooker with a sprinkle of black pepper and a little chopped parsley if you have it. I like to add a simple green side—steamed green beans, a tossed salad, or frozen peas warmed in butter—to balance the richness. A slice of buttered bread or dinner roll is perfect for mopping up extra gravy. If you’re feeding a crowd, set the slow cooker to warm and let everyone scoop pork and noodles into bowls for a relaxed, help-yourself family dinner.

Servings: 4

4 boneless pork chops (about 1 1/2–2 pounds total)

Lay 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.

Sprinkle the dry brown gravy mix evenly over the tops of the raw pork chops, making sure each chop is well coated. This is where the flavor starts, and it will melt down into the juices as everything cooks.

Pour the chicken broth around (not directly on top of) the pork chops so you don’t wash off the gravy mix. Add the butter in small pieces on top of the chops and gravy mix.

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 very tender and easily pull apart with a fork.

About 20 minutes before you’re ready to eat, cook the egg noodles on the stovetop according to the package directions until just al dente. Drain them well.

Use two forks to gently shred or break the cooked pork chops into large chunks right in the slow cooker. Stir the pork into the brown gravy so everything is coated.

Add the drained egg noodles to the slow cooker and gently toss them with the pork and gravy until the noodles are well covered and the mixture looks creamy and saucy. If it seems too thick, you can splash in a little extra warm broth or water.

Turn the slow cooker to Warm and let the pork and noodles sit together for 5–10 minutes so the flavors soak in, then taste and adjust with salt and pepper if needed before serving.

If you want to bulk this up a bit, you can add sliced mushrooms or a bag of frozen mixed vegetables during the last hour of cooking so they stay tender but not mushy. For extra creaminess, stir in 1/2 cup of sour cream or a splash of heavy cream right before adding the noodles. You can swap the boneless pork chops for a small pork loin of similar weight—just cut it into thick slices so it cooks at the same rate. If you prefer beef, this same method works with stew meat or cube steak; keep the brown gravy mix and broth amounts the same. To lighten things up slightly, use whole wheat egg noodles and trim any visible fat from the pork before cooking. For meal prep, cook the pork and gravy on Sunday, then cool and refrigerate; reheat in the slow cooker or on the stovetop and add freshly cooked noodles right before serving so they don’t get soggy.