There is something mighty comforting about a slow cooker supper that asks so little of you and gives back so much at the table. These vintage-style bone-in pork chops call to mind the kind of dependable family meals that showed up in Midwestern kitchens on busy weekdays and Sunday afternoons alike, with simple pantry ingredients turning into tender chops and a rich gravy by dinnertime. When you want an old-fashioned meal without fuss, this is the sort of recipe that earns a permanent place in the recipe box.
Serve these tender pork chops with mashed potatoes, buttered egg noodles, or fluffy white rice so not a drop of the savory gravy goes to waste. A side of green beans, sweet corn, or glazed carrots fits right in, and if you want to round things out the old-school way, set out warm dinner rolls and a crisp cucumber salad.
5-Ingredient Slow Cooker Vintage Bone-In Chops
Servings: 4
Ingredients
4 raw bone-in pork chops, about 3/4 to 1 inch thick
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
Directions
1. Lightly coat the inside of the slow cooker with cooking spray or a thin smear of oil if desired for easier cleanup. Lay the raw bone-in pork chops in the bottom in an even layer, overlapping just slightly if needed.
2. In a medium bowl, stir together the condensed cream of mushroom soup, chicken broth, Worcestershire sauce, and dry onion soup mix until well blended.
3. Spoon and spread the soup mixture over the pork chops, making sure each chop gets well covered.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is tender and cooked through.
5. Serve the chops hot with plenty of gravy spooned over the top and alongside mashed potatoes, noodles, or rice.
Variations & Tips
For extra onion flavor: Add a sliced onion under or over the chops before cooking. It melts right into the gravy and gives the dish even more of that old-fashioned supper taste.
For a darker, richer gravy: Use cream of onion or cream of celery soup in place of the cream of mushroom, or add an extra small splash of Worcestershire sauce if your family likes a bolder savory flavor.
To keep the chops tender: Bone-in chops hold up best in the slow cooker, especially ones that are at least 3/4 inch thick. Very thin chops can cook too fast and turn dry, so choose sturdy ones if you can.
To thicken the sauce: If the gravy seems thinner than you like at the end of cooking, remove the chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the slow cooker and cook on high for 10 to 15 minutes more.
To make it a complete meal: Tuck in baby potatoes or a layer of sliced mushrooms during the last part of cooking if you want to stretch the dish a little further and make supper feel extra generous.