Toss these raw thick-cut pork chops in the crock and 3 secret additions to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker dad's Sunday chops recipe is one of those cozy, set-it-and-forget-it meals that makes the whole house smell like home. You literally toss raw thick-cut pork chops into the crock, add three simple “secret” pantry ingredients, and let it bubble away while you enjoy your day. It’s the kind of hearty, no-fuss dinner my Midwestern family loves, especially on Sundays when everyone’s in and out of the house and we want something warm and comforting waiting for us.

These chops are wonderful served over creamy mashed potatoes, buttered egg noodles, or steamed rice so they can soak up all that savory gravy from the slow cooker. Add a simple veggie on the side like green beans, corn, or a tossed salad to round out the plate. Warm dinner rolls or crusty bread are perfect for dipping into the extra sauce, and if you want to stretch the meal, slice the leftover chops and tuck them into toasted buns with a spoonful of the gravy on top.

Servings: 4

4 raw thick-cut bone-in pork chops (about 1 to 1 1/2 inches thick, 2 to 2 1/2 pounds total)

Place the raw thick-cut pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly. This should look like a close-up top-down view of the chops nestled at the bottom of the crock.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water or chicken broth until fairly smooth. This simple mixture is your three-ingredient "secret" sauce that turns into a rich gravy as it cooks.

Pour the soup mixture evenly over the pork chops in the slow cooker, making sure each chop is coated. Use a spatula to spread the mixture if needed so no chop is left bare.

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 reach an internal temperature of at least 145°F. Thicker chops may lean toward the longer end of the time range.

Once cooked, carefully remove the pork chops with tongs; they may be very tender and want to fall apart. Stir the sauce left in the slow cooker to smooth it out into a gravy. If it seems too thick, you can thin it with a splash of water or broth; if it’s too thin, let it sit with the lid off on HIGH for 10 to 15 minutes to reduce slightly.

Serve the pork chops hot with plenty of the slow cooker gravy spooned over the top. Taste the sauce before adding any extra salt, since the soup and onion mix are already well-seasoned. Garnish with chopped fresh parsley if you like, and bring it right to the table family-style.

For picky eaters, you can swap the cream of mushroom soup with cream of chicken soup for a milder flavor and fewer visible mushroom bits. If your family likes a little sweetness, stir 1 to 2 teaspoons of brown sugar into the sauce mixture before pouring it over the chops. For extra richness, add 2 tablespoons of sour cream or cream cheese to the sauce at the end of cooking and whisk until smooth. If you prefer boneless thick-cut pork chops, you can use those instead; just check them a bit earlier, as they can cook faster and dry out more easily. To lighten things up slightly, use low-fat condensed soup and low-sodium onion soup mix and broth, then taste and adjust seasoning at the end. Food safety tips: Always start with fully thawed pork chops, never frozen, so they reach a safe internal temperature evenly in the slow cooker. Use a meat thermometer to confirm the thickest part of each chop is at least 145°F, then let the meat rest a few minutes before serving. Avoid lifting the lid frequently during cooking, as that can lower the temperature and extend cooking time. Refrigerate leftovers within 2 hours of cooking and reheat to at least 165°F before serving again.