When October winds start rattling the porch steps and the evenings come early, a slow cooker supper feels like an old friend. This 3-ingredient pork dish is the kind of practical, cozy meal Midwestern home cooks have leaned on for years: tender thin-sliced pork cutlets, a creamy soup, and a savory stuffing mix turning into a hearty, spoonable supper with almost no fuss at all. It is simple pantry cooking at its best, the sort of meal you can set up in the morning and be mighty glad to smell by dinnertime.
This dish is especially good with buttery green beans, sweet glazed carrots, or a scoop of mashed potatoes to catch every bit of the savory sauce. If you want to keep things extra easy, serve it right from the slow cooker with a simple apple salad or a side of warm cranberry sauce for that nice little October touch.
3-Ingredient Slow Cooker Cozy October Bite
Servings: 4
Ingredients
1 1/2 to 2 pounds raw thin-sliced pork cutlets
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 box (6 ounces) seasoned stuffing mix
Directions
1. Lightly coat the inside of your slow cooker crock if needed, then lay the raw thin-sliced pork cutlets in the bottom in an even layer, overlapping slightly.
2. Spoon the condensed cream of mushroom soup evenly over the pork cutlets, spreading it gently so most of the meat is covered.
3. Sprinkle the dry stuffing mix evenly over the soup layer. Cover and cook on LOW for 4 to 5 hours, or until the pork is tender and fully cooked through.
4. Once done, spoon the soft savory stuffing and pork onto plates, making sure each serving gets plenty of the creamy sauce from the crock.
Variations & Tips
Use cream of chicken: If that is what you have in the pantry, it works just fine and gives the dish a slightly milder flavor. It is a good stand-in when mushroom is not a family favorite.
Add a little broth: If you like your stuffing extra soft and spoonable, stir in 1/4 to 1/2 cup chicken broth with the soup before layering it over the pork. That little bit of moisture helps everything settle together nicely.
Try an herbed finish: A sprinkle of chopped parsley or a pinch of rubbed sage at the end gives the finished dish a touch of color and that old-fashioned autumn supper feeling.
Watch the cooking time: Thin-sliced pork cutlets cook faster than thicker chops, so start checking on the early side. You want the meat tender and moist, not overcooked.
Make it a fuller meal: For a heartier supper, tuck in a layer of thin apple slices or a handful of sliced onions under the pork. They cook down beautifully and fit the cozy October flavor of the dish.