Aunt Susan swears by this mess-free 5-ingredient trick for busy weeknights. Simply wrap them individually to cook low and slow until you get a rich creamy gravy and perfectly tender meat that falls ap

This slow cooker 5-ingredient foil packet smothered pork chops recipe is exactly the kind of trick my Aunt Susan swears by for busy weeknights. Each pork chop gets its own little foil packet, so there’s almost no mess and everyone gets their own perfectly saucy portion. The chops cook low and slow in a creamy mushroom gravy until they’re fall-apart tender, with browned edges and plenty of rich, herby flavor. It’s a simple, practical Midwestern-style comfort meal you can toss in the slow cooker and forget about until dinner time.

Serve these smothered pork chops right in their foil trays over fluffy mashed potatoes, egg noodles, or steamed white rice so all that creamy mushroom gravy has something to soak into. Add a simple green side like steamed green beans, roasted broccoli, or a tossed salad to balance the richness. Warm dinner rolls or buttered Texas toast are great for mopping up the extra sauce, and if you want to round it out like a classic Sunday supper, finish with something simple and homey like applesauce or a fruit salad.

Servings: 4

4 thick-cut boneless pork chops (about 1 to 1 1/4 inches thick, 7–8 ounces each)

Prepare the foil trays or packets: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12x18 inches. Fold up the edges of each sheet to form a shallow tray shape with sides high enough to hold in the gravy, crimping the corners so liquid won’t leak out. Set the foil trays aside.

Make the creamy gravy mixture: In a medium bowl, stir together the condensed cream of mushroom soup, onion soup mix packet, dried Italian seasoning, and 1 cup sliced mushrooms until well combined. The mixture will be thick, which is perfect for clinging to the pork chops as they cook.

Assemble the foil packets: Place one thick-cut pork chop in the center of each foil tray. Spoon about 1/2 cup of the mushroom gravy mixture over each pork chop, spreading it so the meat is well covered and some gravy pools around the sides. Divide any remaining mushrooms evenly among the trays.

Seal the foil packets: Bring the long sides of each foil sheet up and together over the pork chop and gravy. Fold the edges over several times to seal, then fold up the short ends tightly to make a snug packet that will hold in the juices and steam. You want each chop completely wrapped but still lying flat so it cooks evenly.

Arrange in the slow cooker: Place the sealed foil packets in a single layer in the bottom of a 6-quart slow cooker, or stack them slightly overlapping if needed, making sure the seams are facing up to help prevent leaks. There is no need to add extra liquid to the slow cooker; the pork and soup will create plenty of gravy as they cook.

Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, until the pork chops are very tender and easily pull apart with a fork. The gravy inside each packet will be hot, bubbly, and richly flavored with the mushrooms and herbs.

Finish and serve: Using tongs, carefully lift each foil packet out of the slow cooker and set it on a plate or small shallow bowl. Open the packets slowly and away from your face, as hot steam will escape. If you like, sprinkle the tops with a little chopped fresh parsley or a pinch of dried parsley for color. Serve the pork chops right in their foil trays or transfer them to plates, spooning all of that creamy mushroom gravy over the top. Pair with mashed potatoes, rice, or noodles so none of the sauce goes to waste.

For picky eaters, you can skip the fresh mushrooms and just use the cream of mushroom soup; the flavor will still be rich and comforting without visible mushroom pieces. If someone in your family prefers milder seasoning, reduce the onion soup mix to 3/4 of the packet and add a splash of water or milk to the gravy to soften the flavor. For a slightly lighter version, use reduced-fat condensed cream of mushroom soup, but keep in mind the gravy may be a bit thinner. If you like a deeper, more savory taste, stir 1 to 2 tablespoons of grated Parmesan or a small splash (1 to 2 teaspoons) of Worcestershire sauce into the soup mixture before assembling the packets—this keeps you close to the simple 5-ingredient spirit while adding a little extra oomph. You can also use bone-in pork chops of similar thickness; just be sure they fit comfortably in the foil trays and add about 30 minutes more on LOW if they are very large. For an all-in-one meal, add a few thinly sliced onions or a handful of baby carrots into each foil tray before topping with the gravy, but don’t overload the packets or they may leak. Food safety tips: Always start with fresh or properly thawed pork chops—never cook from frozen in this recipe, as the centers may not reach a safe temperature quickly enough. Pork should reach an internal temperature of at least 145°F (63°C), followed by a short rest, though these chops will often be more tender closer to 180°F (82°C) due to the slow cooking. Use clean utensils and a clean cutting board when handling raw pork, and wash your hands well before and after. When opening the foil packets, be careful of the hot steam to avoid burns. Refrigerate any leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot and bubbly before serving.