This 4-ingredient slow cooker pork chop dinner is the kind of recipe that saves a busy weekday when you still want something hearty on the table by dinnertime. Thick-cut bone-in pork chops cook low and slow with a simple pantry-style sauce, turning out tender, savory, and full of cozy flavor with very little hands-on work. It has that classic Midwestern comfort-food feel too, which makes it especially fitting when you want an easy family dinner that feels a little extra satisfying.
Serve these pork chops over mashed potatoes, buttered egg noodles, or fluffy white rice so none of the rich slow cooker sauce goes to waste. A simple green bean side, roasted carrots, or a crisp salad balances the meal nicely, and warm dinner rolls are always a good idea if you want to stretch the sauce even further.
4-Ingredient Slow Cooker Election Night DinnerServings: 4
4 thick-cut bone-in pork chops
1 packet onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1/2 cup chicken broth
1. Lightly coat the inside of your slow cooker with cooking spray if desired, then place the raw thick-cut bone-in pork chops in an even layer in the bottom.
2. In a medium bowl, stir together the onion soup mix, condensed cream of mushroom soup, and chicken broth until smooth.
3. Pour the soup mixture evenly over the pork chops, covering them as much as possible.
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 cooked through.
5. Spoon some of the sauce over the pork chops before serving, and plate with mashed potatoes, noodles, or rice and a simple vegetable on the side.
Variations & TipsAdd mushrooms: If your family likes extra texture in the sauce, add 8 ounces of sliced mushrooms right over the pork chops before pouring on the soup mixture. They cook down beautifully and make the gravy feel a little heartier.
Use cream of chicken: If you do not have cream of mushroom soup on hand, condensed cream of chicken works well too. The flavor is a little lighter but still gives you that creamy, comforting slow cooker sauce.
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 hot sauce in the slow cooker, cover, and cook on high for about 10 to 15 minutes.
Don’t overcook: Thick-cut pork chops hold up much better than thin chops in the slow cooker, which is why they are the best choice here. If your chops are especially large, check for tenderness at the earlier end of the cooking range so they stay juicy.
Make it meal-prep friendly: This is a great recipe to prep the night before. You can mix the sauce in a bowl, refrigerate it separately, and then quickly assemble everything in the slow cooker insert in the morning before work.