Fourth of July Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead of the evening fireworks.

This 3-ingredient slow cooker pork chop recipe is my low-effort answer to the Fourth of July: I can get it going by lunchtime, forget about it, and have dinner ready well before the evening fireworks. It leans into that vintage Midwestern cookout vibe—think simple pantry staples, comforting flavors, and no-fuss technique—while still delivering a deeply savory, umami-rich broth that keeps the pork incredibly moist. The long, gentle cook turns basic chops into pull-apart tender meat, perfect for piling on plates or buns with your favorite classic sides.

Serve the pork chops with a scoop of the glossy dark cooking broth over creamy mashed potatoes, buttered corn, or simple white rice to soak up all the juices. For a true cookout plate, add coleslaw, baked beans, or a crisp green salad. The meat is tender enough to shred, so you can also tuck it into soft hamburger buns with pickles and a drizzle of the broth like a loose, saucy sandwich. A cold beer, iced tea, or lemonade balances the richness nicely.

Servings: 4

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

Lightly trim excess surface fat from the pork chops, but leave some fat for flavor and moisture. Pat the chops dry with paper towels so they brown slightly and hold their texture as they cook.

In a small bowl, whisk together the condensed cream of mushroom soup and the dry onion soup mix until you have a smooth, thick, savory base. This mixture will turn into a glossy, umami-rich broth as it cooks down with the pork juices.

Spread 2 to 3 tablespoons of the soup mixture over the bottom of a 4- to 6-quart slow cooker to lightly coat it. This keeps the first layer of chops from sticking and starts building flavor from the bottom up.

Arrange half of the pork chops in a single layer in the slow cooker. Spoon some of the soup mixture over the chops, making sure each one gets a light coating.

Layer the remaining pork chops on top and pour all of the remaining soup mixture over them, spreading it so every chop is covered. It will look thick now; as the pork cooks and releases juices, it will loosen into a dark, glossy gravy-like broth.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the pork chops are very tender. They should easily pull apart with a fork, with visible fibers separating into moist strands in the dark, savory liquid.

Once cooked, carefully lift the chops out with a wide spatula or tongs. If you prefer a more pulled texture, use two forks right in the slow cooker to gently shred the pork into the broth, creating an umami-rich, saucy mixture ideal for serving over sides or on buns.

Taste the broth and add a small pinch of salt only if needed—the onion soup mix is already quite salty. Spoon the glossy dark broth over the pork when serving. If you want a slightly thicker sauce, you can remove the lid and let the slow cooker sit on WARM for 15 to 20 minutes to reduce a bit before serving.

Serve the pork chops whole or shredded, generously moistened with the slow-cooked broth. This is an ideal make-ahead main for the Fourth of July: you can hold it on the WARM setting for up to 1 to 2 hours before serving, keeping the meat tender and ready whenever everyone comes in from the fireworks.

For a smokier, more overtly cookout-style flavor, add 1 teaspoon of smoked paprika or a few dashes of liquid smoke to the soup mixture before pouring it over the pork (this technically adds an ingredient, but it stays true to the spirit of the dish). If you like a hint of sweetness, stir 1 to 2 tablespoons of ketchup or barbecue sauce into the soup base; it will deepen the color and give the broth a nostalgic, slightly tangy edge. Boneless pork chops can be used, but choose thicker cuts (at least 1 inch) and check for doneness on the earlier side to avoid dryness. You can also substitute pork shoulder steaks for even more pull-apart texture; they’ll render more fat and create an even richer, silkier broth. For a lighter option, use low-sodium condensed soup and a reduced-sodium onion soup mix, then adjust salt at the end. Food safety tips: Always thaw pork completely in the refrigerator before adding it to the slow cooker; do not cook from frozen, as it may stay too long in the temperature “danger zone.” Ensure the pork reaches at least 145°F internally; in this recipe it will go higher for tenderness, which is safe. Keep the lid on during cooking as much as possible to maintain a safe, even temperature. Refrigerate leftovers within 2 hours of cooking, storing meat and broth together in a shallow container. Reheat thoroughly until steaming hot before serving again, and use leftovers within 3 to 4 days or freeze for up to 3 months.