Put these raw bone-in pork chops in the slow cooker and 2 additional items to get a main course so incredible your husband will be begging for more!

This 3-ingredient slow cooker lemon garlic pork chop recipe is the kind of no-fuss comfort food that makes busy weeknights feel a little special. You start with raw bone-in pork chops, sprinkle on a simple lemon-garlic seasoning, then add just two more pantry-friendly ingredients. By the time dinner rolls around, the chops are tender, flavorful, and ready to serve with whatever sides your family loves. It’s a practical, budget-friendly main course that feels like you put in a lot more effort than you actually did.

These lemon garlic pork chops are wonderful over fluffy mashed potatoes, buttered egg noodles, or steamed rice to soak up the light, zesty sauce. Add a simple green side like roasted broccoli, green beans, or a tossed salad to round out the plate. For a cozy Sunday-style meal, serve with dinner rolls or crusty bread to mop up every last bit of juice, plus a bright side like lemony roasted carrots to echo the citrus in the pork.

Servings: 4

4 raw bone-in pork chops (about 2 1/2–3 pounds total, 3/4–1 inch thick)

Pat the raw bone-in pork chops dry with paper towels so the seasoning sticks well.

Lay the pork chops in a single layer on the bottom of your slow cooker, overlapping just slightly if needed. This should look like a close-up top-down shot of the raw chops nestled in the crock.

Sprinkle the entire packet of lemon garlic seasoning mix evenly over the tops of the pork chops, dusting them so they are well coated with the pale herbal seasoning.

Pour the chicken broth gently around the edges of the pork chops, trying not to rinse off the seasoning on top. The liquid should come just up around the sides of the meat, not submerge it.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C). Bone-in chops with more connective tissue may be closer to 6 hours on LOW for best tenderness.

Once done, carefully lift the pork chops out with a wide spatula or tongs, as they will be very tender and may want to fall off the bone. Spoon a little of the lemon garlic cooking juices over the top when serving.

Taste the cooking liquid and, if desired, season lightly with salt and pepper before spooning over the pork or using as a simple sauce for potatoes, noodles, or rice.

If your family prefers a stronger lemon flavor, stir 1–2 tablespoons of bottled lemon juice into the chicken broth before pouring it into the slow cooker. For a slightly richer sauce, whisk 1 tablespoon of softened butter into the hot cooking juices right before serving. If you have picky eaters who are sensitive to herbs, choose a milder lemon garlic seasoning mix or use only half the packet and add more at the table if needed. You can also shred the cooked pork off the bone and serve it over mashed potatoes or rice for kids who like their meat in smaller pieces. To stretch the meal, layer thick slices of onion under the pork chops (this technically adds another ingredient, but it keeps the main recipe simple if you skip it). For a creamier version, stir in 2–3 tablespoons of heavy cream or half-and-half into the hot juices at the end, then pour over the chops. Food safety tips: Always start with raw pork chops that have been stored in the refrigerator at 40°F (4°C) or below and never leave them at room temperature for more than 2 hours. Do not use frozen pork chops directly in the slow cooker; thaw them completely in the refrigerator first so they heat quickly and safely. Use a meat thermometer to confirm the thickest part of each chop reaches at least 145°F (63°C), then let them rest a few minutes before serving. Refrigerate leftovers within 2 hours in a shallow container and use within 3–4 days, reheating to 165°F (74°C) before eating.