My frugal grandmother passed down this depression era secret. Just 3 ingredients for the richest gravy covered dinner you will ever serve your family.

This slow cooker 3-ingredient smothered pork chops recipe comes straight from my frugal grandmother, who raised a family during the Depression and knew how to turn almost nothing into a rich, comforting dinner. She always said her secret was to let time and simple pantry staples do the work. With just pork chops, a can of condensed cream of mushroom soup, and a packet of onion soup mix, you get the kind of thick, golden-brown mushroom gravy that tastes like it took all day on the stove—because it did, but the slow cooker did the work for you. It’s budget-friendly, family-friendly, and perfect for those busy weekdays when you still want something that feels like a hug on a plate.

These smothered pork chops are all about that rich, creamy mushroom gravy, so pair them with something that can soak it up. Spoon them over fluffy mashed potatoes, buttered egg noodles, or simple white rice. Add a side of steamed green beans, roasted carrots, or a crisp green salad to balance the richness. Warm dinner rolls or crusty bread are perfect for swiping up every last bit of gravy from the slow cooker.

Servings: 4

4 bone-in pork chops, about 3/4 to 1 inch thick

Pat the pork chops dry with paper towels and trim any large pieces of excess fat, leaving a little for flavor.

Sprinkle the dry onion soup mix evenly over both sides of each pork chop, pressing it in gently so it sticks.

Spread about 2 to 3 tablespoons of the condensed cream of mushroom soup in the bottom of a 4- to 6-quart slow cooker to lightly coat the surface.

Lay the seasoned pork chops in a single layer in the slow cooker, overlapping just slightly if needed but keeping most of each chop exposed.

Spoon the remaining condensed cream of mushroom soup over the top of the pork chops, spreading it so the meat is mostly covered. Do not add water or extra liquid; the pork will release juices and create a thick gravy as it cooks.

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 the gravy is bubbling and golden brown around the edges.

Once done, carefully lift the pork chops out with a spatula or tongs, keeping them as intact as possible, and give the gravy in the slow cooker a gentle stir to combine the juices and soup into a smooth, creamy sauce with visible bits of onion and mushrooms.

Return the pork chops to the slow cooker, nestling them back into the gravy, and spoon some of the hot gravy over the top. Let them sit on the WARM setting for 5 to 10 minutes while you finish your sides, then serve the pork chops smothered in plenty of the rich mushroom gravy.

If you want a little extra mushroom texture without adding more ingredients to your shopping list, you can stretch the original Depression-era idea by using a cream of mushroom soup that has visible mushroom pieces and adding a splash of water or milk from home to thin the gravy slightly, if needed. For a deeper, more peppery flavor, crack fresh black pepper over the chops just before serving. You can also swap bone-in pork chops for boneless, but bone-in tends to stay juicier and adds more flavor to the gravy. If your slow cooker runs hot and the gravy seems too thick at the end, stir in a tablespoon or two of water or milk until it reaches your desired consistency. To make this more of a full meal in one pot, you can place thick slices of onion on the bottom of the slow cooker under the pork chops and use the same three main ingredients for the gravy, letting the onions count as a pantry staple rather than an extra expense. Leftovers reheat well on the stove over low heat with a splash of water or milk to loosen the gravy, and they’re great piled onto toast or leftover mashed potatoes for an easy next-day lunch.