Pour heavy cream over raw pork chops, together with 2 extra ingredients, into slow cooker for a rich comfort dinner that I crave week after week

This slow cooker 4-ingredient Amish-style creamy pork chop recipe is one of those set-it-and-forget-it comfort dinners that I find myself craving week after week. It’s inspired by the simple, no-fuss cooking you still see at church potlucks and small-town suppers here in the Midwest—just good pork, real cream, and a couple of pantry staples. You literally lay the raw pork chops in the slow cooker, pour heavy cream right over the top, add two more ingredients for flavor and body, and let it all simmer into the most tender, cozy meal with a gravy-like sauce that tastes like it took all day (because it did, but the slow cooker did the work!).

These creamy pork chops are wonderful spooned over fluffy mashed potatoes, buttered egg noodles, or simple white rice so they can soak up every bit of the rich sauce. I like to add a green veggie on the side—steamed green beans, peas, or a quick salad—just to balance the plate a bit. Warm dinner rolls or a slice of crusty bread are perfect for dipping into the extra cream sauce. If you’re feeding a crowd, you can double the batch and keep the slow cooker on warm so everyone can help themselves as they come through the kitchen.

Servings: 4

4 bone-in or boneless pork chops (about 2 to 2 1/2 pounds total, 3/4 to 1 inch thick)

Place the raw pork chops in a single layer in the bottom of your slow cooker. It’s okay if they overlap just a bit, but try to keep them mostly flat so they cook evenly.

In a medium bowl, stir together the cream of mushroom soup and the dry onion soup mix until well combined. This gives you a flavorful base for the sauce.

Pour the heavy cream over the raw pork chops in the slow cooker, making sure the cream runs down between the chops so everything gets coated. This is what makes the sauce extra rich and velvety.

Spoon the soup and onion mix over the pork chops and cream, spreading it out as evenly as you can. Don’t worry if it looks a little messy; it will all melt together as it cooks.

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 cooked through. They should easily pull apart with a fork.

Once done, taste the sauce and adjust with a little salt and pepper if needed, depending on how salty your soup and onion mix are. Gently stir the sauce around the chops to blend everything together.

Serve the creamy pork chops hot, spooning plenty of the sauce over each chop and over whatever you’re serving them with, like mashed potatoes, noodles, or rice.

If you have picky eaters who aren’t fans of mushroom pieces, you can use cream of chicken soup instead of cream of mushroom for a smoother sauce. For a milder onion flavor, use only half the onion soup mix packet and taste at the end, adding more if you like. To stretch the sauce for a bigger family, add an extra 1/2 cup of heavy cream or a splash of milk; just know the sauce will be a bit thinner. For a touch of color and freshness, stir in a handful of frozen peas during the last 30 minutes of cooking. You can also swap in chicken breasts for the pork chops and follow the same directions, checking for doneness a little earlier since chicken can cook faster. If you prefer boneless pork chops, they work just as well—just watch the time on HIGH so they don’t dry out. For extra seasoning without complicating things, sprinkle a little black pepper, garlic powder, or paprika over the raw chops before you pour the cream on. And if your family loves a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce in the slow cooker during the last 20 to 30 minutes of cooking, leaving the lid slightly ajar so it can thicken.