When you need dinner to practically make itself, these 4-Ingredient Slow Cooker Summer Evening Chops are a smart, budget-friendly choice. Thin-sliced boneless pork chops cook gently in a simple sauce until tender and flavorful, giving you an easy main dish that feels comforting without requiring much prep. It is the kind of weeknight slow cooker recipe many Midwestern home cooks appreciate: dependable, uncomplicated, and built from a few pantry and refrigerator staples.
Serve these pork chops with mashed potatoes, buttered egg noodles, or white rice to catch the savory sauce. For a lighter summer plate, add green beans, corn on the cob, a crisp cucumber salad, or sliced tomatoes, and if you want a little bread on the side, warm dinner rolls are perfect for soaking up the juices.
4-Ingredient Slow Cooker Summer Evening Chops
Servings: 4
Ingredients
4 thin-sliced boneless pork chops, about 1 to 1 1/2 pounds total
1 packet dry onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
1/2 cup chicken broth
Directions
1. Lightly coat the inside of your slow cooker crock with nonstick spray if desired, then lay the raw thin-sliced boneless pork chops in an even layer across the bottom.
2. In a medium bowl, stir together the dry onion soup mix, cream of mushroom soup, and chicken broth until smooth.
3. Pour the sauce mixture evenly over the pork chops, cover, and cook on LOW for 3 to 4 hours, or until the pork is tender and cooked through. Thin-sliced chops cook quickly, so check for doneness on the earlier side to avoid overcooking.
4. Once done, spoon some of the sauce over the chops and serve hot with mashed potatoes, noodles, or rice and a simple green vegetable on the side.
Variations & Tips
Add mushrooms: If you enjoy a deeper mushroom flavor, add 8 ounces of sliced fresh mushrooms over the pork chops before pouring on the sauce. They will cook down into the gravy and make the dish feel a bit heartier.
Use cream of chicken soup: Cream of chicken soup works well if that is what you have on hand. The finished sauce will be a little lighter in flavor but still rich and comforting.
Watch the cooking time: Thin-sliced boneless pork chops are lean and can dry out if left too long. Start checking at 3 hours on LOW, and once they are tender, serve them promptly or switch the cooker to warm for only a short time.
Thicken the sauce: If you prefer a thicker gravy, remove the cooked pork chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot sauce in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes before serving.
Make it a full meal: For an easy one-pot approach, serve the chops over cooked egg noodles, rice, or mashed potatoes prepared separately. Because the sauce is quite savory, mild sides balance it nicely and stretch the meal for hungry families.