Some of the best suppers come from the kind of pantry cooking Midwestern families have relied on for generations, when a busy day in the house or out on the land called for something hearty, filling, and dependable. This is one of those practical slow cooker meals that lets a handful of simple staples turn into a cozy meat-and-potatoes dinner with hardly any fuss at all.
This pairs up nicely with simple green beans, buttered corn, a crisp lettuce salad, or warm dinner rolls for sopping up the creamy sauce. If you want to round it out for Sunday supper, a side of applesauce or cooked carrots brings a little sweetness that goes mighty well with pork.
Slow Cooker 5-Ingredient Pork Chops and Scalloped Potatoes
Servings: 4
Ingredients
2 boxes scalloped potato mix, with sauce packets
4 bone-in pork chops
2 cups boiling water
1 1/2 cups milk
1/2 stick butter, sliced
Directions
1. Lightly butter or spray the slow cooker insert if you like easier cleanup, then lay the pork chops in the bottom in an even layer.
2. Open both boxes of scalloped potatoes and scatter the dry potato slices evenly over the pork chops. Sprinkle the sauce packets over the top.
3. In a bowl or large measuring cup, stir together the boiling water and milk, then pour it slowly over the potatoes. Dot the top with slices of butter.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork chops are tender and the potatoes are soft. Try not to lift the lid too often while it cooks.
5. Spoon the potatoes onto plates, set a pork chop alongside each serving, and ladle a little of the creamy sauce over everything before serving hot.
Variations & Tips
For extra seasoning: If your family likes a little more flavor, add a small sprinkle of black pepper, onion powder, or paprika over the pork chops before adding the potatoes. Since boxed mixes can already be salty, hold back on extra salt until after cooking.
For thicker potatoes: If you like the sauce a little more set and spoonable, let the finished dish rest with the lid off for 10 to 15 minutes before serving. The potatoes will continue to absorb some of the liquid as they sit.
For boneless chops: Boneless pork chops can be used, but they may cook a bit faster and can dry out more easily. Check them early if using the high setting so they stay nice and tender.
For easy cleanup: A slow cooker liner or a light coating of butter in the crock helps a great deal, especially because creamy potato dishes can cling around the edges after a long cook.