Slow cooker vintage liberty medallions are the kind of comforting supper that feels like it came straight from an old church cookbook, with simple pantry ingredients turning pork medallions into a rich, homey meal. This is a wonderful recipe for busy days because the slow cooker does the work, and the pork comes out tender with a savory gravy that tastes like you spent far more effort than you really did.
Serve these pork medallions over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that delicious gravy goes to waste. For vegetables, I like green beans, sweet corn, glazed carrots, or a crisp side salad to balance the richness and round out the plate for a family-style dinner.
5-Ingredient Slow Cooker Vintage Liberty Medallions
Servings: 6
Ingredients
2 1/2 pounds raw thick-cut pork medallions
1 packet dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon Worcestershire sauce
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then arrange the raw thick-cut pork medallions in an even layer across the bottom.
2. In a medium bowl, whisk together the dry onion soup mix, condensed cream of mushroom soup, chicken broth, and Worcestershire sauce until smooth.
3. Pour the soup mixture evenly over the pork medallions, making sure each piece gets covered well.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is tender and cooked through.
5. Gently spoon the pork and gravy onto plates or a serving platter and serve hot with your favorite side dish.
Variations & Tips
For extra flavor: If you have a few extra minutes, brown the pork medallions in a skillet before adding them to the slow cooker. It is not required, but it gives the meat a deeper color and a richer, old-fashioned roast flavor.
For picky eaters: If someone in the family does not love mushroom soup, use condensed cream of chicken soup instead. The gravy will still be creamy and savory, but with a milder taste that tends to go over well at the dinner table.
To thicken the gravy: If you like a thicker sauce at the end, remove the cooked pork and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the slow cooker, cover, and cook on high for another 10 to 15 minutes before serving.
Best serving tip: This dish is especially good over mashed potatoes or egg noodles because they soak up every bit of the gravy. I always recommend serving it with a simple vegetable on the side to keep the meal balanced and hearty.