My aunt passed down this cheap dinner staple from her college days. Use 4 ingredients to create a tangy and sweet meal that tastes like a million bucks.

For a slightly lighter version, use reduced-fat condensed cream of chicken soup or swap in cream of mushroom soup for a more savory twist. You can also mix half Dijon and half yellow mustard if you want a balance between tangy and mild. If you like a little heat, stir in a teaspoon of prepared horseradish or a pinch of red pepper flakes into the sauce before cooking. Bone-in pork chops work too; just be sure they fit in a single layer and add about 30 minutes to the LOW cook time if they’re very thick. To stretch the meal for more people, add a layer of thick-sliced onions under the pork chops or toss in a few halved baby potatoes around the edges (just know that adding vegetables may slightly soften the sauce). For food safety, always thaw pork chops completely before cooking, and cook until they reach an internal temperature of at least 145°F (63°C), measured in the thickest part away from the bone. Do not leave cooked pork sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and use within 3 to 4 days, reheating until steaming hot before serving.