My aunt makes this rich and creamy comfort meal every Sunday. With only 3 ingredients you get a savory masterpiece that falls right off the bone.

This slow cooker 3-ingredient Amish mushroom pork chop recipe is pure Sunday comfort food with almost no effort. My aunt has made a version of this every Sunday for as long as I can remember—tender bone-in pork chops that practically fall off the bone, swimming in a rich, creamy mushroom gravy. It feels like something you’d get at a small-town church potluck, but it’s made with just three pantry-friendly ingredients and a slow cooker. Perfect for busy weeks when you still want that cozy, from-scratch vibe without hovering over the stove.

Serve these creamy mushroom pork chops over a bed of mashed potatoes, buttered egg noodles, or steamed white rice so they can soak up all that savory gravy. Add a simple veggie on the side—like roasted green beans, buttered peas, or a tossed salad—to balance the richness. Warm dinner rolls or crusty bread are great for sopping up the extra sauce, and if you’re feeding a crowd, this dish pairs nicely with classic Midwestern sides like coleslaw or a simple corn casserole.

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

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Place the bone-in pork chops in the bottom of the slow cooker in an even layer. It’s okay if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly and stay tender.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined and smooth.

Pour the mushroom soup mixture evenly over the pork chops, making sure each chop is well coated. Use a spatula to spread the mixture if needed so no pork is left exposed.

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 easily pull away from the bone.