Toss thick-cut pork chops into the crock with 4 other ingredients and end up with a cozy dinner my husband asked me to make again.

Season the pork chops lightly on both sides with salt, freshly ground black pepper, and the garlic powder.

Optional but recommended: In a large skillet, heat the oil over medium-high heat. Sear the pork chops for 2–3 minutes per side, until lightly browned. This step adds flavor but isn’t strictly necessary if you’re short on time.

Place the sliced onion in an even layer on the bottom of the slow cooker. This creates a flavorful bed that also helps keep the pork from sticking.

In a bowl, whisk together the cream of mushroom soup and chicken broth (or water) until smooth. Taste and adjust seasoning with a pinch of salt and pepper if needed, keeping in mind that the soup already contains salt.

Arrange the pork chops on top of the onions in the slow cooker. Pour the mushroom soup mixture evenly over the pork, making sure each chop is coated.

Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the pork chops are very tender and cooked through (an internal temperature of at least 145°F, though they will be more tender if cooked longer).

Once cooked, taste the sauce and adjust seasoning with additional salt and pepper if necessary. Serve the pork chops topped with plenty of the creamy mushroom sauce and onions.

For a deeper, more complex flavor, stir 1–2 teaspoons of Dijon mustard and a splash of dry white wine into the soup mixture before pouring it over the pork. If you like herbs, add 1 teaspoon of dried thyme or rosemary, or a bay leaf, to the slow cooker at the start. For a richer, more luxurious sauce, stir in 1/4 cup of sour cream or heavy cream during the last 15–20 minutes of cooking (avoid boiling once the dairy is added to keep it from curdling). You can also add sliced cremini or button mushrooms along with the onions for extra texture and a more pronounced mushroom flavor. If you prefer a slightly thicker, gravy-like sauce, remove the cooked pork chops at the end, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir that slurry into the sauce, and cook on HIGH for about 10–15 minutes until it thickens, then return the pork to warm through. For a lighter version, use a reduced-fat cream of mushroom soup and skip the searing step, and serve the chops over cauliflower mash or steamed vegetables instead of potatoes or noodles.