These slow cooker 4-ingredient beer braised pork chops are the kind of old-school comfort food recipe that earns a permanent spot in the dinner rotation. It is easy, budget-friendly, and perfect for busy weekdays when you want something hearty waiting for you at dinnertime. The beer and soup cook down into a rich, savory sauce while the pork turns fork-tender, and it is exactly the sort of simple method that gets passed down in families because it just works every single time.
This dish is especially good spooned over mashed potatoes, since they soak up every bit of that silky sauce. Buttered egg noodles, rice, or creamy polenta also work well, and for vegetables I like to keep it simple with green beans, roasted carrots, or a crisp side salad to balance the richness.
Slow Cooker 4-Ingredient Beer Braised Pork Chops
Servings: 4
Ingredients
4 thick-cut bone-in or boneless pork chops, about 1 to 1 1/2 inches thick
1 packet onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1 cup beer
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then place the pork chops in an even layer in the bottom.
2. In a medium bowl, whisk together the onion soup mix, condensed cream of mushroom soup, and beer until mostly smooth.
3. Pour the mixture over the pork chops, making sure the tops are well coated.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork chops are very tender and the sauce is hot and savory.
5. Serve the pork chops hot with plenty of sauce spooned over mashed potatoes, noodles, or rice.
Variations & Tips
Use cream of chicken: If you are not a mushroom fan, swap the cream of mushroom soup for condensed cream of chicken. The flavor is still rich and savory, and it gives the sauce a slightly different but equally cozy feel.
Choose the right beer: A light lager or amber beer works best here. I would avoid anything very bitter or strongly hoppy, since that can overpower the pork and make the sauce taste harsher after the long cook time.
Thicken the sauce: If you want a thicker gravy at the end, remove the cooked pork chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the slow cooker, cover, and cook on high for another 10 to 15 minutes until the sauce thickens.
Make it even more flavorful: If you have an extra 10 minutes, brown the pork chops in a skillet before adding them to the slow cooker. It is not required, but it adds more color and a deeper savory flavor to the finished dish.
Meal prep tip: This recipe reheats well, so it is great for making ahead. Store leftovers with the sauce in an airtight container in the refrigerator for up to 3 days, then reheat gently so the pork stays tender.