Spoon canned French onion soup and these 4 ingredients over pork chops into a slow cooker for the kind of weeknight comfort you’ll crave again and again

This is the kind of weeknight comfort food I lean on when the day runs long but I still want something cozy and homemade. Here, we let canned French onion soup do most of the heavy lifting, bringing slow-simmered onion sweetness and savory depth without any chopping or browning. You simply spoon the soup and four pantry-friendly ingredients over pork chops in the slow cooker and walk away. While French onion soup traces back to humble bistro fare in France, this version is very Midwestern in spirit—simple, hearty, and designed to work with what you can grab at a regular grocery store.

Serve these French onion pork chops with a starch that can soak up the onion-rich gravy—mashed potatoes, buttered egg noodles, or steamed white rice all work beautifully. A simple green side, like roasted green beans, a crisp salad with vinaigrette, or sautéed broccoli, helps balance the richness. If you have a baguette or crusty rolls on hand, use them to mop up the extra sauce in the bottom of the slow cooker.

Servings: 4

4 boneless pork chops, about 1 inch thick (1 1/4 to 1 1/2 pounds total)

Lightly grease the insert of a slow cooker with cooking spray or a thin film of oil to help prevent sticking.

Arrange the pork chops in a single layer in the bottom of the slow cooker. It’s fine if the edges overlap slightly, but try to keep them mostly flat so they cook evenly.

In a medium bowl, whisk together the condensed French onion soup, condensed cream of mushroom soup, beef broth, garlic powder, and black pepper until smooth and well combined.

Spoon the soup mixture evenly over the pork chops in the slow cooker, making sure each chop is well coated. Pour any remaining mixture over the top so the chops are mostly submerged in sauce.

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 reach an internal temperature of at least 145°F (63°C).

Once cooked, taste the sauce and adjust seasoning if needed, adding a pinch of salt or more pepper to your liking. The canned soups and broth are already salty, so you may find no extra salt is necessary.

Serve the pork chops hot, spooning plenty of the French onion gravy from the slow cooker over each portion.