This slow cooker 4-ingredient Amish pork and parsnips is the kind of simple, comforting dish my mother made every spring when the parsnips were sweet and plentiful. It’s the definition of easy home cooking: just four humble ingredients, a few minutes of prep in the morning, and the slow cooker does the rest while you go about your day. By dinnertime, you’ll have tender, juicy pork medallions nestled in soft, pale yellow parsnips, all bathed in a light, savory broth that tastes like it simmered on a farmhouse stove all day. It’s practical, budget-friendly, and perfect for feeding a hungry family without fuss.
Serve this Amish pork and parsnips straight from the slow cooker with plenty of that light brown broth spooned over the top. It’s wonderful over mashed potatoes, buttered egg noodles, or simple steamed rice to soak up the juices. Add a bright side like green beans, peas, or a crisp green salad to balance the richness. A basket of warm dinner rolls or crusty bread is perfect for dipping into the broth, and if you like, finish the plate with a sprinkle of fresh parsley for a little color.
Slow Cooker 4-Ingredient Amish Pork and ParsnipsServings: 6
Ingredients
2 1/2 pounds boneless pork loin, sliced into 1-inch medallions
2 pounds parsnips, peeled and cut into 1-inch chunks
2 cups low-sodium chicken broth
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper (optional, for serving)
Directions
Lay the parsnip chunks in an even layer on the bottom of a 5- to 6-quart slow cooker. This gives the pork a soft bed to rest on and helps the vegetables cook evenly in the broth.
Season both sides of the pork loin medallions with the kosher salt, pressing it in gently so it sticks. This simple seasoning is what gives the broth and vegetables that classic, old-fashioned flavor.
Arrange the seasoned pork medallions in a single, slightly overlapping layer on top of the parsnips in the slow cooker. Nestle them down a bit so they’re tucked among the parsnip pieces.
Pour the chicken broth evenly over the pork and parsnips. The liquid should come most of the way up the sides of the meat and vegetables but doesn’t need to cover them completely.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and the parsnips are soft and pale yellow all the way through. Avoid lifting the lid more than once or twice so the heat stays in and the dish can gently simmer all day.
Once cooked, taste a spoonful of the broth and add a pinch more salt if needed. Gently stir just enough to coat the parsnips and pork with the glossy broth, being careful not to break the pieces apart too much.
To serve, spoon the pork medallions and parsnip chunks into shallow bowls, then ladle some of the light brown savory broth over the top. Finish with freshly ground black pepper, if using, and bring the slow cooker right to the table so everyone can help themselves.
Variations & Tips
For picky eaters, you can slice the parsnips into thinner half-moons instead of chunks so they almost melt into the broth and are less noticeable. If your family prefers a slightly richer flavor, brown the pork medallions in a bit of oil in a skillet before adding them to the slow cooker; it’s an extra step but still very simple. You can also swap part of the chicken broth for beef broth for a deeper color and taste, or add a small splash of apple cider toward the end of cooking for a gentle sweetness that pairs nicely with the parsnips. To stretch the meal, stir in a drained can of white beans during the last hour of cooking. Leftovers reheat well on the stovetop over low heat, and the pork and parsnips are delicious served the next day over toast or tucked into a warm roll for an easy sandwich-style lunch.
