Some nights call for the kind of dinner you can throw together in just a couple of minutes and forget about until everyone is hungry, and that is exactly why this 4-ingredient slow cooker pork chop supper is such a lifesaver during the back-to-school rush. Using thick-cut boneless pork chops and three pantry staples, this recipe turns into a comforting, savory main dish with hardly any prep, making it a practical choice for busy weekdays when the last thing you want is a sink full of dishes.
Serve these tender pork chops over mashed potatoes, rice, or buttered egg noodles so you can soak up all of the extra sauce. A simple side of green beans, steamed broccoli, or a crisp salad rounds it out nicely, and if you are feeding especially hungry kids after practice, warm dinner rolls or garlic toast fit right in.
4-Ingredient Slow Cooker Back to School Supper
Servings: 4
Ingredients
4 thick-cut boneless pork chops
1 ounce dry ranch seasoning mix
1 cup chicken broth
1 can (10.5 ounces) condensed cream of chicken soup
Directions
1. Lightly coat the slow cooker insert with nonstick spray if desired, then place the raw thick-cut boneless pork chops in an even layer in the bottom.
2. In a medium bowl, whisk together the ranch seasoning mix, chicken broth, and condensed cream of chicken soup until mostly smooth.
3. Pour the sauce over the pork chops, covering them as evenly as possible. Put the lid on the slow cooker.
4. 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.
5. Spoon some of the sauce over the pork chops before serving, and serve hot with mashed potatoes, rice, or noodles.
Variations & Tips
For extra flavor: If you have five more minutes, brown the pork chops in a skillet before adding them to the slow cooker. It is not necessary, but it adds a little more color and deeper flavor to the finished dish.
Make the sauce thinner or thicker: If you want more of a gravy to spoon over potatoes, add an extra splash of chicken broth before cooking. If you prefer a thicker sauce, leave the lid slightly ajar for the last 20 to 30 minutes so some moisture can cook off.
Add a vegetable: Baby carrots, sliced mushrooms, or frozen green beans can be added during the last hour of cooking to turn this into more of an all-in-one dinner on especially hectic school nights.
Use a different soup: Cream of mushroom or cream of celery soup both work well here and slightly change the flavor without making the recipe any harder. This is a great pantry-flex option when you are using what you already have at home.
Watch the cook time: Thick-cut pork chops hold up best in the slow cooker, while thinner chops can overcook more easily. If your slow cooker tends to run hot like mine does, start checking a little early so the meat stays tender.