There is something mighty satisfying about a supper that asks almost nothing of you and still comes out tasting like you fussed half the day. These slow cooker pork chops are the kind of dependable meal country cooks have leaned on for years, built from a few shelf-stable staples and a good cut of pork. The boneless ribeye chops turn tender as they simmer low and slow, and the simple sauce settles into a rich, savory gravy that tastes right at home on a weeknight table in the middle of summer when standing over a hot stove is the last thing anybody wants to do.
Serve these chops with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of that gravy. A side of green beans, sweet corn, or a crisp cucumber-onion salad makes a fine summer plate, and if you have biscuits or a pan of cornbread nearby, nobody at the table will complain one bit.
4-Ingredient Slow Cooker Summer Suppertime Chops
Servings: 4
Ingredients
4 raw boneless ribeye pork chops, about 1 to 1 1/2 inches thick
1 packet onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10 1/2 ounces
1/2 cup chicken broth
Directions
1. Lightly grease the inside of your slow cooker if you like easier cleanup. Lay the raw boneless ribeye pork chops in the bottom in an even layer.
2. In a medium bowl, stir together the onion soup mix, cream of mushroom soup, and chicken broth until smooth.
3. Pour the soup mixture over the pork chops, making sure the tops are well coated.
4. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until the pork is tender and cooked through.
5. Spoon some of the gravy over the chops before serving, and bring them to the table hot with your favorite sides.
Variations & Tips
For extra flavor: If you have a few spare minutes, brown the pork chops in a skillet with a little oil before adding them to the slow cooker. It is not necessary, but it gives the meat a deeper color and a roasty flavor that is mighty nice in the finished gravy.
Make the gravy thinner or thicker: If you like more sauce for potatoes or noodles, add an extra 1/4 to 1/2 cup broth. If you want a thicker gravy at the end, remove the chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot liquid and let it cook a few more minutes.
Swap the soup: Cream of chicken or cream of celery soup can stand in for the cream of mushroom if that is what you have in the pantry. Each one gives the dish a slightly different character, but all of them work well with pork.
Add a vegetable: A layer of sliced onions or a handful of mushrooms can go right into the cooker with the chops. They cook down into the sauce and make this simple supper feel a little more dressed up without adding much work.
Watch the cook time: Boneless pork chops are leaner than some other slow cooker cuts, so avoid overcooking them. Check toward the early end of the cooking range if your slow cooker runs hot, and once they are tender, serve them up before they lose too much moisture.