My mother in law judged me until she tried this. Now she calls asking for the recipe every single week

These slow cooker 3-ingredient Italian pork chops are the kind of recipe that raises eyebrows—until someone tastes them. My mother-in-law, who measures love in hours spent over a stove, openly judged me the first time I mentioned this “dump-and-go” dinner. Then she tried a chop: tender, pull-apart pork bathed in a tangy tomato-herb sauce that tastes like it simmered all afternoon on a Nonna’s stove. Now she calls every week asking, “Remind me of that pork chop recipe again?” The secret is using a good Italian-style tomato sauce and letting the slow cooker do the work, giving you a deeply flavored, weeknight-friendly dish with almost no effort.

Serve these Italian pork chops right in their glossy tomato-herb sauce over a bed of creamy mashed potatoes, buttered egg noodles, or simple steamed white rice to catch every bit of the juices. A crisp green salad with a lemony vinaigrette or a side of roasted broccoli balances the richness nicely. Warm garlic bread or a crusty baguette is perfect for mopping up the extra sauce, and if you enjoy wine, a medium-bodied red like Chianti or Sangiovese pairs beautifully with the tomato and herb notes.

Servings: 4

2 to 2 1/2 pounds bone-in pork chops (about 4 medium, 3/4- to 1-inch thick)

Pat the pork chops dry with paper towels and trim any large, excess pieces of surface fat. This helps them brown better and keeps the sauce from becoming too greasy.

In a medium bowl, whisk together the jar of Italian-style tomato pasta sauce and the dry Italian salad dressing and seasoning mix until the seasoning is evenly dispersed. You should see flecks of herbs like oregano and basil throughout the sauce.

Spread 1/2 cup of the tomato-herb sauce in the bottom of a 5- to 6-quart slow cooker to lightly coat the surface and prevent sticking.

Arrange half of the pork chops in a single, slightly overlapping layer in the slow cooker. Spoon about one-third of the remaining sauce over the chops, making sure each one gets some coverage.

Layer the remaining pork chops on top and pour the rest of the sauce evenly over them, coating all visible surfaces. Use the back of the spoon to nudge sauce into any gaps so the chops are nestled in the tomato-herb mixture.

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 pull apart easily with a fork. Cooking on LOW will generally give you a juicier, more evenly tender result.

Once cooked, carefully lift the pork chops out with a wide spatula or tongs—they will be very tender—and transfer to a serving platter. Stir the sauce in the slow cooker to recombine any juices, then spoon the glossy tomato-herb sauce generously over the chops.

Taste the sauce and, if desired, adjust with a pinch of salt or a splash of balsamic vinegar for extra tang. Serve the pork chops hot, with plenty of sauce over your chosen side.

To keep the 3-ingredient spirit, choose your jarred sauce and seasoning mix thoughtfully—they do the heavy lifting. For a slightly spicier version, use an arrabbiata or spicy marinara sauce in place of regular Italian-style tomato sauce, or choose a zesty Italian seasoning packet. If you prefer boneless pork chops, use the same weight and reduce the cooking time slightly (check for tenderness about 30–45 minutes earlier), as boneless cuts can dry out more quickly. For a leaner option, center-cut pork loin chops work well; just be careful not to overcook them and favor the LOW setting. If you want a thicker, clingier sauce, remove the cooked chops to a plate, tent loosely with foil, and simmer the sauce in a saucepan on the stovetop for 5–10 minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook on HIGH in the slow cooker for 15–20 minutes until glossy and thickened. Food safety tips: Always start with fresh, cold pork chops and keep them refrigerated until you’re ready to cook. Do not place frozen pork chops directly into the slow cooker; thaw them fully in the refrigerator first to ensure they heat evenly and safely. The internal temperature of pork should reach at least 145°F (63°C), measured at the thickest part with a food thermometer, followed by a brief rest; in this slow cooker recipe, the pork will typically go beyond that temperature and become very tender, which is fine. Avoid lifting the slow cooker lid frequently during cooking, as this drops the temperature and can extend the time food spends in the “danger zone” (40°F–140°F). Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3–4 days, reheating to at least 165°F (74°C) before serving.