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.

Variations & Tips

If you have picky eaters, you can use boneless pork chops instead of bone-in; just watch the time, as boneless can cook a little faster and you don’t want them to dry out. For a slightly lighter version, swap one can of cream of chicken soup for cream of mushroom or cream of celery—the flavor will change a bit but still stays creamy and comforting.

If your family likes a bit of extra seasoning, add a pinch of black pepper or garlic powder on the chops before you nestle them into the gravy (this doesn’t change the basic 3-ingredient idea, just boosts flavor). To stretch the meal, shred the cooked pork right in the slow cooker and stir it into the gravy, then serve over noodles, rice, or baked potatoes like a hearty pork-and-gravy bowl.

Shredded ranch pork served over buttered noodles

For kids who are suspicious of “green stuff,” you can use the regular ranch packet (not the extra-herby kind) and serve their portions with just a lighter spoonful of gravy. Leftovers reheat very well; store the chops and gravy together in an airtight container and warm gently on the stove or in the microwave with a splash of water or milk to loosen the sauce if needed.