These 4-Ingredient Slow Cooker Summer Afternoon Chops are the kind of low-effort dinner that saves a busy weekday when you still want something warm, hearty, and homemade on the table. Using raw boneless pork loin chops and three simple pantry staples, this recipe turns into tender, flavorful chops with a savory-sweet sauce right in the slow cooker. It has that classic Midwestern comfort-food feel I always come back to when I need dinner to basically cook itself while I handle the rest of the day.
Serve these chops over mashed potatoes, buttered egg noodles, or steamed rice so none of the sauce goes to waste. For sides, green beans, corn on the cob, a crisp garden salad, or simple roasted carrots all fit the easy summer-dinner vibe really well, and iced tea or lemonade makes it feel especially perfect for a laid-back afternoon meal.
4-Ingredient Slow Cooker Summer Afternoon Chops
Servings: 4
Ingredients
4 raw boneless pork loin chops, about 1 to 1 1/2 inches thick
1 packet dry onion soup mix, about 1 ounce
1 cup barbecue sauce
1/2 cup grape jelly
Directions
1. Lightly coat the slow cooker insert with nonstick spray if desired, then place the raw boneless pork loin chops in an even layer in the bottom.
2. In a medium bowl, stir together the dry onion soup mix, barbecue sauce, and grape jelly until well combined.
3. Pour the sauce mixture evenly over the pork chops, making sure each chop is coated.
4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the pork is tender and cooked through.
5. Spoon the sauce over the chops before serving, and plate with mashed potatoes, rice, or vegetables if desired.
Variations & Tips
Use a different jam: If you do not have grape jelly, try apricot preserves or apple jelly for a slightly different sweet-savory flavor. Keep the amount the same so the sauce texture stays balanced.
Keep the chops tender: Boneless pork loin chops are lean, so check them on the early side if your slow cooker runs hot. Cooking just until tender helps prevent them from drying out.
Make the sauce smoother: If the jelly seems stubborn at first, warm it for a few seconds in the microwave before mixing. That makes it much easier to whisk into the barbecue sauce and soup mix.
Prep ahead for busy days: You can mix the sauce the night before and store it covered in the refrigerator. The next day, all you need to do is add the chops, pour over the sauce, and start the slow cooker.