My church friend shared this genius shortcut for busy weeknights. Only 3 ingredients folded into pouches to create a perfectly sweet and savory dinner that falls apart with a fork.

This slow cooker 3-ingredient foil wrapped cranberry pork chops recipe is a true weeknight shortcut, passed along to me by a church friend who swears by it for potlucks and busy evenings. Boneless pork chops are tucked into individual foil pouches with canned whole-berry cranberry sauce and a packet of dry onion soup mix, then left to quietly braise in the slow cooker until they’re fall-apart tender. The foil packets trap steam and juices, concentrating the flavors into a glossy, sweet-and-savory sauce that clings to the meat. It’s an unfussy, very Midwestern kind of comfort food—minimal prep, pantry ingredients, and a payoff that looks and tastes far more elaborate than the effort involved.

Serve these cranberry-glazed pork chops straight from their foil pouches or transfer them to a foil-lined baking sheet to catch every drop of sauce. Spoon the rich, dark red juices over creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up the sweetness and oniony savoriness. A crisp green vegetable—like roasted green beans, sautéed Brussels sprouts, or a simple salad with a tart vinaigrette—balances the richness nicely. Warm dinner rolls or crusty bread are handy for swiping through the caramelized bits left in the foil.

Servings: 4

4 boneless pork chops, about 1-inch thick (approximately 1 1/2 to 2 pounds total)

Prepare the foil pouches: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. If using regular-weight foil, double-layer each sheet so the pouches don’t tear as they cook.

Season the pork with the soup mix: Place one pork chop in the center of each foil sheet. Sprinkle the dry onion soup mix evenly over all four chops, dividing it as evenly as you can. Don’t worry if some spills onto the foil; it will mix into the sauce as it cooks.

Add the cranberry sauce: Spoon the canned whole-berry cranberry sauce over the pork chops, dividing it evenly among the four packets. It’s fine if it mounds on top; it will melt down into a glossy, dark red sauce as the pork braises.

Seal the foil packets: Bring the long sides of each piece of foil up and over the pork, then fold them together tightly several times to seal. Fold up the shorter ends to make a snug pouch, leaving a little space inside for steam to circulate. Make sure there are no large gaps where juices could leak out.

Arrange in the slow cooker: Place the sealed foil packets in a single layer in the bottom of the slow cooker, seam side up. If your slow cooker is small, you can slightly stagger or lean the packets, but avoid stacking them directly on top of one another so they cook evenly.

Slow cook until very tender: Cover the slow cooker with the lid. 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 cut with a fork. Cooking times can vary slightly depending on the thickness of the chops and your slow cooker.

Optional for browned edges and caramelized juices: For a look closer to oven-baked chops, line a rimmed baking sheet with foil. Carefully open each foil packet over the baking sheet to catch all the juices, then nestle the chops and sauce into the foil-lined pan. Spoon some of the cranberry-onion sauce over the top. Slide under a preheated broiler for 3 to 5 minutes, watching closely, just until the edges of the pork and sauce are browned and slightly caramelized.

Serve: Transfer the pork chops to plates and spoon the glossy cranberry-onion sauce over the top. Serve hot with your favorite sides, using the extra sauce from the foil or baking sheet as a gravy-style topping.

For a slightly tangier profile, stir 1 to 2 tablespoons of apple cider vinegar into the cranberry sauce before spooning it over the pork (this adds a nice brightness without changing the ingredient count if you treat it as an optional pantry staple). If you prefer bone-in chops, you can substitute them for boneless; just be aware they may need an extra 30 to 60 minutes on LOW, and they might not fit as neatly into individual pouches—use larger foil sheets and seal carefully. For a milder onion flavor, use only half the packet of dry onion soup mix and save the rest for another batch. To add a bit of spice, a pinch of red pepper flakes or black pepper can be sprinkled over the pork with the soup mix, though that technically nudges you over the strict three-ingredient concept. If you’re cooking for two, halve the recipe and use two chops, half the can of cranberry sauce, and about half the soup mix; keep the cooking time roughly the same, checking a little earlier for doneness. Food safety tips: Always start with fully thawed pork chops; frozen meat won’t heat evenly in a slow cooker and can spend too long in the temperature “danger zone” (40°F to 140°F). Use a food thermometer to ensure the internal temperature of the pork reaches at least 145°F, followed by a brief rest before serving. Keep the slow cooker covered during cooking to maintain a safe, steady temperature. When opening the foil packets, be cautious of escaping steam, which can cause burns—open them away from your face and hands. Refrigerate leftovers within 2 hours of cooking, store them in a shallow container, and reheat thoroughly to at least 165°F before eating.