There is something mighty satisfying about a supper that asks almost nothing of you and still comes out tasting like you tended it half the day. These slow cooker 4-ingredient salsa verde pork chops are the kind of weeknight meal busy families pass around from neighbor to neighbor, and for good reason. The pork turns tender in a tangy green sauce with hardly any fuss at all, making this a fine little recipe to keep tucked close when the day runs long and folks still expect a hot meal at the table.
Serve these pork chops over fluffy white rice, buttered egg noodles, or a spoonful of mashed potatoes to catch all that bright, savory sauce. On the side, simple green beans, corn, or a crisp cabbage slaw balance the richness nicely, and a warm stack of flour tortillas makes it easy to turn leftovers into the next day’s lunch.
Slow Cooker 4-Ingredient Salsa Verde Pork Chops
Servings: 4
Ingredients
4 boneless pork chops, about 1 to 1 1/2 inches thick
1 jar (16 ounces) salsa verde
1 can (4 ounces) diced green chiles
1 packet (1 ounce) ranch seasoning mix
Directions
1. Lightly coat the inside of your slow cooker if needed, then lay the pork chops in the bottom in an even layer.
2. In a small bowl, stir together the salsa verde, diced green chiles, and ranch seasoning until well combined.
3. Pour the salsa mixture over the pork chops, making sure they are well coated. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the pork is tender and cooked through.
4. Once done, spoon the sauce over the pork chops and serve hot. If you like, shred the meat lightly right in the cooker for an even more tender finish.
Variations & Tips
Use bone-in chops: Bone-in pork chops work just fine here and often bring a little more flavor. Just be sure they fit in your slow cooker in a mostly even layer so they cook gently and evenly.
Make it creamier: For a softer, richer sauce, stir in a few spoonfuls of sour cream or a little softened cream cheese at the end of cooking. That takes the sharp edge off the salsa verde and makes a lovely sauce for rice or noodles.
Add onions: If you have a spare minute, scatter sliced onions under or over the pork chops before cooking. They melt down into the sauce and make the whole pot taste like you worked a sight harder than you really did.
Watch the cooking time: Pork chops are leaner than some other slow cooker cuts, so it is best not to let them go too long. Check for tenderness on the early side, especially if your slow cooker runs hot.
Turn leftovers into tacos: Leftover pork can be shredded and tucked into tortillas with a little cheese, avocado, or shredded lettuce. It makes a second meal that hardly feels like leftovers at all.