When the clocks change and supper seems to sneak up earlier than expected, a slow cooker meal like this one feels like an old farm kitchen blessing. These pork ribeye chops cook down tender with just a handful of pantry staples, making a rich, savory gravy all on their own. It is the sort of practical Midwestern supper that suits a busy day, a chilly evening, or any time you want something hearty without standing over the stove.
Serve these tender pork chops over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that good gravy goes to waste. A side of green beans, glazed carrots, or simple corn makes the plate feel complete, and a pan of warm biscuits or sliced bread fits right in if you have hungry folks around the table.
5-Ingredient Slow Cooker Time Change Supper
Servings: 4
Ingredients
4 raw boneless pork ribeye chops, about 1 to 1 1/2 pounds total
Directions
1. Lightly coat the slow cooker insert with cooking spray if you like easier cleanup, then lay the pork ribeye chops in an even layer in the bottom.
2. In a medium bowl, stir together the dry onion soup mix, cream of mushroom soup, chicken broth, and Worcestershire sauce until smooth.
3. Spoon the soup mixture evenly over the pork chops, covering them as well as you can.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is very tender and cooked through.
5. Gently serve the pork chops with plenty of the gravy spooned over the top.
Variations & Tips
Add mushrooms: If your family likes a little extra texture, scatter in 8 ounces of sliced fresh mushrooms before cooking. They melt right into the gravy and make the dish taste even heartier.
Make it creamier: For a silkier sauce, stir in 1/4 cup sour cream at the end of cooking after you remove the chops. Whisk it into the hot gravy, then spoon it back over the meat.
Use cream of chicken soup: If that is what is in the pantry, it works just fine in place of cream of mushroom. The flavor will be a little milder but still rich and satisfying.
Thicken the gravy: If you like a thicker finish, remove the cooked chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the slow cooker, cover, and cook on high for 10 to 15 minutes until the gravy tightens up.
Don’t overcook: Pork ribeye chops stay tender in the slow cooker, but every appliance runs a little differently. Start checking at the early end of the cooking time so the meat stays juicy and does not get dry around the edges.
