When I need a hands-off meal for a busy holiday weekend, this 4-Ingredient Slow Cooker Labor Day Kickoff is exactly the kind of recipe I reach for. Raw pork cutlets go straight into the slow cooker with just a few pantry-friendly ingredients, and after a few hours you get tender, savory pork in a rich, slightly sweet sauce that tastes like you worked much harder than you actually did. It is the kind of practical Midwest-style dinner that fits right in with a long weekend when everyone wants something comforting without heating up the whole kitchen.
Serve these pork cutlets with mashed potatoes, buttered egg noodles, rice, or soft dinner rolls to soak up the extra sauce. For a full plate, add simple green beans, corn on the cob, coleslaw, or a crisp garden salad. If you are making this for a casual Labor Day gathering, a big bowl of potato salad and some chilled iced tea round things out nicely.
4-Ingredient Slow Cooker Labor Day Kickoff
Servings: 4
Ingredients
4 raw pork cutlets, about 1 1/2 to 2 pounds total
1 can (14 to 15 ounces) cranberry sauce
1 packet (1 ounce) onion soup mix
1/2 cup French dressing
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then place the raw pork cutlets in an even layer across the bottom.
2. In a medium bowl, stir together the cranberry sauce, onion soup mix, and French dressing until combined.
3. Pour the sauce mixture over the pork cutlets, covering them as evenly as possible.
4. 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 is tender and fully cooked through.
5. Spoon the sauce over the pork before serving, and serve hot with your favorite sides.
Variations & Tips
Use pork chops instead: If pork cutlets are not what you have on hand, thin boneless pork chops work well too. Just keep an eye on the cooking time so they do not dry out.
Make the sauce smoother: If you want a more uniform sauce, whisk the cranberry sauce thoroughly before pouring it over the pork. This helps distribute the sweet and tangy flavor more evenly.
Add a little extra tang: A spoonful of Dijon mustard or a splash of apple cider vinegar can be mixed into the sauce if you like a sharper sweet-savory balance.
Meal prep tip: You can assemble the pork and sauce in the slow cooker insert the night before, cover, and refrigerate. In the morning, set the insert into the cooker and start it when you are ready to cook.
Serving tip: The sauce is especially good spooned over rice or mashed potatoes, so do not let it go to waste. If it seems a little thin at the end, leave the lid off for a few minutes on warm to help it thicken slightly.