My sister showed me this lazy weeknight hack and it changed my life. You only need 3 ingredients for the most incredibly juicy, rich gravy covered meat that falls right apart.

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup, if you like.

Pour both cans of condensed cream of chicken soup into the slow cooker (do not add water). Sprinkle the dry ranch seasoning packet over the soup and stir together until you have a thick, creamy, pale gravy base with flecks of herbs throughout.

Creamy ranch gravy base being stirred in the slow cooker

Arrange the bone-in pork chops in a single layer or as flat as you can on top of the gravy mixture. It’s fine if they overlap a little, but try to nestle them down so each chop touches some of the sauce.

Spoon some of the ranch gravy up and over the tops of the pork chops so they are mostly coated. This helps them stay extra moist and gives that nice, even, golden-brown and white creamy look once they’re cooked.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the pork chops are very tender and easily pull apart with a fork. Thicker chops will need the longer end of the time range.

Pork chops coated in gravy before slow cooking

Once done, gently lift the pork chops out with a wide spatula or tongs; they will be very tender and may fall off the bone. Give the ranch gravy a quick stir in the slow cooker so it’s smooth and bubbling, then spoon the thick, creamy white and golden brown gravy over the chops.

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