Put raw thin-cut pork chops in the pot and 2 delicious add-ins to get a meal so mouthwatering your husband will be begging for more.

This little slow cooker supper is the kind of dish I lean on when the day’s been long and I still want something that feels like a warm hug on a plate. It uses thin-cut pork chops straight from the package, plus just two trusty add-ins: cream cheese and a can of condensed cream soup. It reminds me of the creamy pork and gravy my mother used to bake on Sundays, only this version lets the slow cooker do the work while you go about your day. The chops go in raw, overlapping in the bottom of the crock, and by dinnertime they’re tender and swimming in a silky, tangy gravy that will have your husband asking for seconds before he’s finished his first helping.

Serve these creamy pork chops over a big scoop of mashed potatoes or buttered egg noodles so they can soak up every bit of that gravy. Steamed green beans, peas, or corn make a simple country-style side, and a pan of biscuits or warm dinner rolls never hurts. If you like a little freshness on the plate, a crisp lettuce salad with a light vinaigrette balances the richness nicely.

Servings: 4

2 pounds raw thin-cut pork chops (about 6–8 chops)

Lay the raw thin-cut pork chops in the bottom of a round slow cooker, overlapping them slightly so they form an even layer. There is no need to brown them first; just place them in straight from the package.

In a medium bowl, stir together the condensed cream of chicken soup and the softened, cubed cream cheese until mostly smooth. A few small lumps of cream cheese are fine; they will melt as the pork cooks.

Spoon the cream cheese and soup mixture evenly over the pork chops in the slow cooker, spreading it so it covers the meat as much as possible.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the pork chops are tender and reach an internal temperature of at least 145°F (63°C). Thin-cut chops cook fairly quickly, so avoid overcooking or they may dry out.

Once the pork is cooked, gently stir the sauce around the edges to blend any remaining cream cheese into a smooth gravy, being careful not to break up the chops too much.

Taste the gravy and, if you like, add a pinch of salt and pepper to suit your family’s taste. Serve the pork chops hot, spooning plenty of the creamy sauce over each portion.

You can easily tailor this simple three-ingredient recipe to your pantry and your family’s tastes. If you don’t have cream of chicken soup, cream of mushroom or cream of celery both work nicely and give a slightly different flavor. For a bit more tang, stir in a spoonful of sour cream at the end, just before serving. If your husband likes a little zip, a pinch of black pepper, garlic powder, or dried onion flakes can be mixed into the soup and cream cheese before pouring over the chops without really adding to the fuss. For a lighter version, you can use reduced-fat cream cheese and a “healthy” style condensed soup, though the sauce will be a bit less rich. If your chops are very, very thin, start checking them early so they don’t overcook; every slow cooker runs a little differently. For food safety, always start with fresh, properly refrigerated pork chops, never leave raw meat sitting out on the counter, and be sure the internal temperature of the pork reaches at least 145°F (63°C) before serving. Refrigerate leftovers within 2 hours, store them in a covered container for up to 3–4 days, and reheat thoroughly until steaming hot before eating.