Put raw bone-in pork chops in the slow cooker and 4 extra basics to get a meal so incredible your family will be begging for more!

This 5-ingredient slow cooker papa's special is the kind of set-it-and-forget-it comfort food that makes weeknights feel like Sunday dinner. Raw bone-in pork chops go straight into the slow cooker, then get surrounded by four pantry basics to create a rich, savory gravy as they slowly braise. The bones add flavor and keep the meat moist, giving you tender chops and a built-in sauce with almost no effort. It’s inspired by the simple, hearty Midwestern suppers many of us grew up with, just streamlined for a busy modern kitchen.

Serve these slow-cooked pork chops with mashed potatoes, egg noodles, or rice to soak up the oniony, herbed gravy. A simple green side like steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette balances the richness. Warm dinner rolls or crusty bread are also excellent for swiping the last bit of sauce from the plate.

Servings: 4

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

Lay the raw bone-in pork chops in a single, snug layer on the bottom of a 4- to 6-quart slow cooker. The chops can touch but should mostly sit flat so they cook evenly.

Scatter the thinly sliced onion evenly over the pork chops, tucking some slices between and around the meat so they flavor the cooking liquid.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and chicken broth until smooth and well combined. This will become your savory gravy base.

Pour the soup mixture evenly over the pork chops and onions, making sure all the chops are coated. Use a spatula to spread the mixture if needed, but do not stir; you want the chops to stay layered at the bottom.

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 easily away from the bone.

Once cooked, taste the sauce and adjust seasoning if needed, adding a small pinch of salt or freshly ground black pepper to taste (note that the soup mix is salty, so you may not need much).

Serve the pork chops hot, spooning plenty of the onion-mushroom gravy over each chop and any starch you’re serving alongside.

For a creamier, richer sauce, stir in 1/4 cup of sour cream or plain Greek yogurt at the end of cooking, off the heat, to prevent curdling. If you prefer a slightly thicker gravy, ladle 1/2 cup of the hot cooking liquid into a bowl, whisk in 1 tablespoon of cornstarch until smooth, then stir it back into the slow cooker and cook on HIGH for 10 to 15 minutes until thickened. For added flavor without extra ingredients, give the pork chops a quick sear in a hot skillet with a drizzle of oil before placing them in the slow cooker; browning builds deeper, roasted notes, though it’s entirely optional. You can swap cream of mushroom soup for cream of chicken or cream of celery to change the character of the sauce, or add a teaspoon of dried thyme or rosemary if you enjoy more pronounced herbal notes. For a bit of vegetable bulk, layer sliced carrots or a handful of sliced mushrooms under or over the pork chops, keeping in mind that extra vegetables may release a bit more liquid. Food safety tips: Always start with fully thawed pork chops; do not place frozen chops directly into the slow cooker, as they can spend too long in the temperature “danger zone.” Keep the lid on while cooking to maintain a safe, steady temperature, and cook on LOW or HIGH only as directed. Pork should reach an internal temperature of at least 145°F, though these chops will typically be higher and very tender by the time they’re done. Refrigerate leftovers within 2 hours of cooking and reheat gently until hot all the way through before serving.