There is something especially comforting about a simple slow cooker pork chop dinner in the middle of a busy week, and this vintage-style version keeps things as easy as possible with just four ingredients. Recipes like this became popular for a reason: they turn affordable pantry staples and raw boneless pork chops into a rich, homey meal with very little hands-on work, which is exactly the kind of practical dinner that fits into real life when the day gets hectic.
Serve these tender pork chops over mashed potatoes, egg noodles, or fluffy rice so none of the savory sauce goes to waste. For sides, I like easy vegetables such as green beans, buttered corn, peas, or a simple garden salad, and a piece of warm bread or a biscuit makes the meal feel even more complete.
4-Ingredient Slow Cooker Vintage Mid-July Boneless Pork Chops
Servings: 4
Ingredients
4 boneless pork chops, about 1 to 1 1/2 pounds total
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1/2 cup chicken broth
Directions
1. Lightly coat the slow cooker insert with nonstick spray if desired, then place the raw boneless pork chops in an even layer in the bottom of the slow cooker.
2. In a small bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and chicken broth until mostly smooth.
3. Pour the soup mixture evenly over the pork chops, making sure the tops are well covered.
4. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the pork chops are tender and cooked through.
5. Serve hot with plenty of the sauce spooned over the top.
Variations & Tips
Make it extra savory: Add 1/2 teaspoon black pepper, a little garlic powder, or a few sliced mushrooms if you want a bit more flavor without changing the easy feel of the recipe.
Best pork chops to use: Boneless pork chops that are about 3/4 to 1 inch thick hold up best in the slow cooker. Very thin chops can overcook faster, so start checking early if that is what you have.
Sauce tip: If you like a thinner sauce for spooning over rice or noodles, stir in a splash of extra broth at the end. For a thicker sauce, remove the cooked pork chops and let the sauce sit uncovered on high for a few minutes before serving.
Meal prep note: This is the kind of dinner that works well on a workday morning. You can whisk the sauce together the night before and store it in the refrigerator, then pour it over the pork chops when you start the slow cooker.
Swap the soup: Cream of chicken or cream of celery soup also works well here if that is what you have in the pantry, and each one gives the dish a slightly different old-fashioned comfort food vibe.