Sprinkle lemon pepper seasoning over raw pork chops, paired with 2 simple items, into slow cooker for a satisfying weeknight meal that's always a yes in my house

This slow cooker lemon pepper pork and noodles is the kind of four-ingredient supper that fits right into a busy Midwestern weeknight. It reminds me of the simple Amish-style meals you see at church suppers around here—humble pantry ingredients, nothing fancy, but the house smells wonderful all afternoon. You just lay raw pork chops in the slow cooker, sprinkle them generously with lemon pepper, add two simple helpers, and let the pot do the work. By suppertime you’ve got tender pork and cozy noodles in a light, savory gravy that everyone seems to say yes to without a second thought.

I like to scoop these lemon pepper pork noodles into shallow bowls and spoon a bit of the extra juices over the top. A side of buttered peas or green beans works nicely, or just a simple tossed salad if you’re keeping things light. Warm dinner rolls or a slice of soft white bread are perfect for mopping up the broth. If you want to stretch the meal, serve with a dish of cottage cheese and some sliced tomatoes—very old-fashioned, very satisfying.

Servings: 4

4 boneless pork chops (about 1 to 1 1/4 pounds total)

Lay the raw pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker, trimming excess fat if you like.

Sprinkle the lemon pepper seasoning evenly over the tops of the raw pork chops, making sure each chop is well coated. This is where most of your flavor comes from, so don’t be shy.

Spoon the cream of mushroom soup over the seasoned pork chops, spreading it out gently so the chops are mostly covered. Do not add water; the pork will release enough juices as it cooks.

Cover the slow cooker with the lid and cook on Low for 6 to 7 hours, or on High for about 3 to 3 1/2 hours, until the pork chops are very tender and easily pull apart with a fork.

About 30 minutes before serving, bring a large pot of salted water to a boil on the stove. Add the egg noodles and cook according to package directions until just tender. Drain well.

While the noodles cook, use two forks to gently break the cooked pork chops into large bite-size pieces right in the slow cooker, stirring them into the lemon-pepper gravy that has formed from the soup and juices.

Add the hot, drained egg noodles to the slow cooker and gently toss with the pork and sauce until everything is well coated. If the mixture seems too thick, you can stir in a splash of hot water or a spoonful of broth to loosen it slightly.

Cover and let the noodles sit in the slow cooker on Warm or Low for about 5 to 10 minutes so they can soak up some of the flavor. Taste and add a pinch more lemon pepper if you like a stronger lemony kick, then serve hot.

If you prefer a lighter flavor, you can swap cream of mushroom soup for cream of chicken or even a mix of the two. Bone-in pork chops also work nicely and add a bit more richness; just be sure to remove the bones before stirring in the noodles. For a touch of color and extra comfort, stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 30 minutes of slow cooking, before adding the noodles. If you like things a little tangier, add a tablespoon of fresh lemon juice right at the end to brighten the sauce. To stretch the meal for a bigger family, use 12 ounces of noodles and thin the sauce with up to 1/2 cup of warm chicken broth. Leftovers reheat well in a covered dish in the oven with a splash of water or broth to keep everything moist.