There was a time when summer cooking meant keeping the kitchen cool, stretching a few pantry staples, and still putting a hearty supper on the table before the evening chores were done. These vintage summer chops fit that old-fashioned way of cooking just right. With raw thick-cut pork sirloin chops, a can of condensed tomato soup, Worcestershire sauce, and sliced onion, the slow cooker does the steady work while the sauce turns rich and savory around the meat. It is the kind of simple Midwestern supper that feels familiar from the very first bite.
Serve these tender chops with mashed potatoes, buttered egg noodles, or fluffy white rice to catch every spoonful of that tomato-onion gravy. A plate of green beans, sweet corn, or a crisp cucumber salad makes a fine summer side, and warm bread or biscuits on the table never go to waste.
4-Ingredient Slow Cooker Vintage Summer Chops
Servings: 4
Ingredients
4 thick-cut raw pork sirloin chops, about 1 to 1 1/2 inches thick
1 medium onion, thinly sliced
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons Worcestershire sauce
Directions
1. Lay the raw thick-cut pork sirloin chops in the bottom of the slow cooker in a single layer as much as possible.
2. Scatter the sliced onion over the pork chops.
3. In a small bowl, stir together the condensed tomato soup and Worcestershire sauce until well blended.
4. Spoon the soup mixture evenly over the chops and onions, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is very tender.
5. Spoon the sauce over the chops before serving and bring them to the table hot.
Variations & Tips
For a sweeter old-fashioned flavor: If your family likes that classic sweet-savory taste, add a spoonful of brown sugar to the soup mixture. It softens the tomato tang and gives the sauce a real church-supper sort of flavor.
For extra gravy: This recipe makes a nice spoonable sauce, but if you want more for potatoes or noodles, stir in about 1/2 cup water before cooking. The sauce will be a little looser but still full of flavor.
For the best texture: Thick-cut chops are important here because they hold up better in the slow cooker. Thin chops can cook too quickly and may turn dry before the onions and sauce have had time to work their magic.
To round out the meal: If you want to stretch supper a bit, tuck peeled potato halves around the chops during the last couple hours of cooking, as long as there is room in the cooker. They will soak up the sauce and make the meal even heartier.