There is something mighty comforting about a supper you can set up in the morning and forget about until the daylight fades. These slow cooker 4-ingredient Italian dressing pork chops are the kind of practical Midwestern meal busy families have leaned on for years, turning a handful of pantry staples into tender, flavorful chops with hardly any fuss at all. The tangy dressing seasons the meat beautifully as it cooks low and slow, making this an easy fall dinner that tastes like you worked far harder than you did.
Serve these pork chops with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of that savory sauce. On the side, green beans, glazed carrots, roasted Brussels sprouts, or a simple salad all fit nicely, and a piece of warm bread or a fluffy biscuit makes good company for a plate like this.
Slow Cooker 4-Ingredient Italian Dressing Pork Chops
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
1 packet Italian dressing seasoning mix, about 1 ounce
1 can cream of chicken soup, 10.5 ounces
1/2 cup chicken broth
Directions
1. Lightly coat the inside of your slow cooker with cooking spray if desired for easier cleanup, then arrange the pork chops in an even layer in the crock.
2. In a medium bowl, whisk together the Italian dressing seasoning mix, cream of chicken soup, and chicken broth until smooth.
3. Pour the sauce over the pork chops, making sure they are well coated.
4. Cover and cook on low for 5 to 6 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 chops before serving, and serve hot with mashed potatoes, rice, or noodles if you like.
Variations & Tips
Make it mushroomy: Add a cup of sliced mushrooms to the slow cooker before cooking if you want a little extra earthy flavor in the sauce. They soften beautifully and make the whole dish feel even heartier.
Use boneless chops carefully: Boneless pork chops work just fine, but they can cook a bit faster and are easier to overdo. Check them on the early side so they stay tender instead of turning dry.
Turn the sauce into gravy: If you like a thicker finish, remove the cooked pork chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the hot liquid in the slow cooker, cover, and cook on high for about 10 to 15 minutes until slightly thickened.
Add vegetables for a full meal: Baby potatoes, carrots, or even a layer of onions can go right into the crock with the chops. That makes this one of those tidy little one-pot suppers that can carry a busy weekday all by itself.
Season to taste at the end: Italian dressing packets can vary in saltiness, so wait until the dish is done before adding any extra salt. A little black pepper or a sprinkle of chopped parsley right before serving can brighten everything up nicely.