Put raw bone-in pork chops in the crock and 3 other simple ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient slow cooker creamy tomato pork chop recipe is one of those set-it-and-forget-it dinners that feels like a hug at the end of a long day. You literally lay raw bone-in pork chops in the crock, pour three simple pantry ingredients over the top, and let the slow cooker do all the work. The result is tender, fall-off-the-bone pork in a rich, creamy tomato sauce that tastes like you fussed for hours. It’s the kind of cozy, family-friendly meal that has everyone asking for seconds, and it fits perfectly into busy Midwestern weeknights.

These creamy tomato pork chops are wonderful spooned over mashed potatoes, egg noodles, or steamed white rice so they can soak up all that delicious sauce. Add a simple green side like steamed green beans, a tossed garden salad, or roasted broccoli to round out the plate. Warm dinner rolls or crusty bread are great for mopping up the extra sauce. If you’re feeding a crowd, you can easily double the pork chops and serve buffet-style with a big pan of buttered noodles and a veggie tray.

Servings: 4

4 raw bone-in pork chops (about 2 1/2–3 pounds total, 3/4–1 inch thick)

Place the raw bone-in pork chops in a single layer on the bottom of a 5- to 6-quart slow cooker. It’s okay if they overlap slightly, but try to keep most of the meat touching the bottom so they cook evenly.

In a medium bowl, stir together the condensed cream of mushroom soup, the entire can of diced tomatoes with their juices, and the dry onion soup mix until well combined. This is your creamy tomato sauce base.

Pour the creamy tomato mixture evenly over the pork chops in the slow cooker, making sure all the chops are coated. Use a spatula to spread the mixture so it covers the meat and reaches down in between the chops.

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 away from the bone. Avoid lifting the lid too often so the heat stays consistent.

Once the pork chops are done, taste the sauce and adjust with a pinch of salt and pepper if needed (the onion soup mix is salty, so you may not need much). Gently stir the sauce around the chops to blend any juices.

Serve the pork chops hot with plenty of the creamy tomato sauce spooned over the top. Garnish with chopped fresh parsley, if you like, and enjoy right away.

If your family prefers boneless meat, you can substitute boneless pork chops; just start checking for doneness a bit earlier, as they can cook faster and dry out more easily. For a slightly richer sauce, stir in 1/4–1/2 cup of sour cream or plain Greek yogurt at the very end of cooking (off the heat) until smooth and creamy. If you don’t have cream of mushroom soup, cream of chicken or cream of celery soup will both work nicely and change the flavor just a bit. For picky eaters who don’t like tomato chunks, use a can of tomato sauce or crushed tomatoes instead of diced, or briefly blend the diced tomatoes with the soup mixture before pouring over the chops. To stretch the meal for a larger family, add a layer of thickly sliced onions or mushrooms under the pork chops, or stir in a drained can of green beans during the last 30 minutes of cooking. You can also add a teaspoon of Italian seasoning or dried basil to the sauce for a more herb-forward flavor, or a pinch of red pepper flakes if your crew likes a little heat. Leftovers reheat well; shred the pork into the sauce and serve over pasta or rice for an easy second-night dinner.