When the air starts to turn crisp and the evenings come a little sooner, I always find myself leaning on the slow cooker for suppers that feel comforting without much fuss. This 3-Ingredient Slow Cooker September Eve Delight is the sort of simple country meal that reminds me of the practical cooking I grew up with here in the Midwest, where a few pantry staples and a good cut of meat could feed a family well. Using raw butterflied pork chops, a creamy golden sauce, and one more easy ingredient, you get tender chops and a rich gravy-like finish with hardly any hands-on work.
This dish is mighty good served over mashed potatoes, buttered egg noodles, or fluffy rice so none of that savory sauce goes to waste. On the side, I like green beans, glazed carrots, or simple corn, and if you have a pan of warm biscuits or a slice of homemade bread nearby, you will have a supper that tastes like it belongs on a cool September table.
3-Ingredient Slow Cooker September Eve Delight
Servings: 4
Ingredients
4 raw butterflied pork chops
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a thin swipe of oil if you like easier cleanup. Lay the raw butterflied pork chops flat in the bottom in an even layer.
2. Spoon the condensed cream of chicken soup over the pork chops, then sprinkle the dry onion soup mix evenly across the top. Spread gently so the chops are well covered with the golden creamy mixture.
3. 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.
4. Serve the pork chops hot with plenty of the sauce spooned over your favorite side dish.
Variations & Tips
Make it extra savory: If you keep mushrooms in the house, add a handful of sliced fresh mushrooms to the slow cooker before cooking. They will blend right into the sauce and give the dish an even deeper, old-fashioned supper flavor.
Watch the timing: Butterflied pork chops are thinner than thick-cut chops, so do not overcook them if your slow cooker runs hot. Check on the early side the first time you make this recipe so the meat stays tender.
Change the soup: Cream of mushroom soup or cream of celery soup can stand in for the cream of chicken if that is what you have in the pantry. Each one gives the sauce its own little character while keeping the recipe just as easy.
Serve it over starch: This recipe makes a lovely sauce, and it truly shines when spooned over mashed potatoes, rice, or egg noodles. That is the sort of thrifty, satisfying trick that has stretched many a family meal in my kitchen.
