My aunt makes this rich and creamy comfort meal every Sunday. With only 3 ingredients you get a savory masterpiece that falls right off the bone.

This slow cooker 3-ingredient Amish mushroom pork chop recipe is pure Sunday comfort food with almost no effort. My aunt has made a version of this every Sunday for as long as I can remember—tender bone-in pork chops that practically fall off the bone, swimming in a rich, creamy mushroom gravy. It feels like something you’d get at a small-town church potluck, but it’s made with just three pantry-friendly ingredients and a slow cooker. Perfect for busy weeks when you still want that cozy, from-scratch vibe without hovering over the stove.

Serve these creamy mushroom pork chops over a bed of mashed potatoes, buttered egg noodles, or steamed white rice so they can soak up all that savory gravy. Add a simple veggie on the side—like roasted green beans, buttered peas, or a tossed salad—to balance the richness. Warm dinner rolls or crusty bread are great for sopping up the extra sauce, and if you’re feeding a crowd, this dish pairs nicely with classic Midwestern sides like coleslaw or a simple corn casserole.

Servings: 4

2 to 2 1/2 pounds bone-in pork chops (about 4 thick-cut chops)

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Place the bone-in pork chops in the bottom of the slow cooker in an even layer. It’s okay if they overlap slightly, but try to keep them mostly in a single layer 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 combined and smooth.

Pour the mushroom soup mixture evenly over the pork chops, making sure each chop is well coated. Use a spatula to spread the mixture if needed so no pork is left exposed.

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.

Once cooked, gently lift the pork chops out of the slow cooker with a wide spatula or tongs and transfer them to a serving plate. They will be very tender, so handle carefully to keep them from falling apart.

Stir the mushroom gravy left in the slow cooker until smooth. Spoon the thick, creamy gravy with visible mushroom bits over the pork chops, letting it drip over the edges of the plate.

Serve hot with your favorite starch—like mashed potatoes, egg noodles, or rice—topped with extra mushroom gravy and a sprinkle of black pepper if desired.

If you want to keep the spirit of the 3-ingredient recipe but tweak the flavor a bit, you can swap the dry onion soup mix for a dry mushroom gravy mix or a dry ranch packet for a different twist—just know that technically adds a different flavor profile. For even more mushroom goodness while still keeping prep simple, you can add a handful of fresh sliced mushrooms on top of the pork chops before pouring over the soup mixture (this would be a bonus ingredient, but it really boosts that homemade look and flavor). Bone-in chops give you the most fall-off-the-bone texture, but you can use thick boneless pork chops if that’s what you have; just check for doneness a little earlier since they can cook faster. If the gravy is a bit too thick for your taste, whisk in a splash of milk or chicken broth at the end until it reaches your preferred consistency. For meal prep, this is a great Sunday cook-once, eat-twice option: make a full batch, serve half with mashed potatoes the first night, then shred any leftover pork into the gravy and serve it later in the week over buttered noodles as a quick second dinner.