Pour browned butter over raw pork medallions, combined with 3 ingredients, into slow cooker for a savory weekend feast that I make without even thinking

This slow cooker Amish-style brown butter pork with noodles is the sort of weekend comfort food I make almost on autopilot. It leans on the simple, thrifty logic you see in a lot of Amish and Midwestern farmhouse cooking: a modest cut of pork, pantry noodles, and a short list of ingredients that turn into something far more comforting than the sum of their parts. The only real “technique” here is browning the butter first, which builds a deep, nutty flavor that soaks into the pork medallions as they slowly cook. After that, everything goes into the slow cooker and quietly turns into a savory, hands-off feast.

Serve the brown butter pork and noodles straight from the slow cooker into warm bowls, making sure to spoon plenty of the buttery, savory juices over the top. I like to pair this with a simple green vegetable—steamed green beans, roasted Brussels sprouts, or a tossed salad with a tangy vinaigrette—to cut through the richness. Buttered peas or glazed carrots keep the farmhouse feel if you want to stay in that Amish-style lane. A slice of crusty bread or soft dinner rolls is nice for mopping up the sauce, and if you enjoy wine, a light, dry white (like Pinot Grigio) or a mellow red (like Pinot Noir) works well without overpowering the dish.

Servings: 4

1 1/2 pounds pork tenderloin or boneless pork loin, sliced into 1-inch medallions

Slice the pork tenderloin or boneless pork loin into 1-inch thick medallions and pat them dry with paper towels. Arrange the raw pork medallions in a single, snug layer in the bottom of your slow cooker. It’s fine if they overlap slightly, but try to keep them mostly in one layer so they cook evenly.

Brown the butter: Place the unsalted butter in a small saucepan or skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally, until the butter foams and the milk solids on the bottom turn deep golden brown and smell nutty, 4–7 minutes. Watch closely toward the end so it doesn’t burn.

Immediately pour the hot browned butter evenly over the raw pork medallions in the slow cooker, scraping out all the browned bits from the pan with a spatula. This step is key—the hot, nutty butter coats the pork and becomes the flavor base for the whole dish, just as shown in a close-up, high-angle process shot on a light oak wood kitchen counter.

Sprinkle the onion soup mix evenly over the pork and browned butter. Pour the chicken broth around and over the pork, trying not to wash all of the seasoning off the top. The liquid should almost cover the pork; if your slow cooker is wide and shallow, you can add a splash more broth or water to ensure there’s enough moisture for the noodles later.

Cover the slow cooker with the lid. Cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours, until the pork medallions are very tender and easily pull apart with a fork. The liquid will become a savory, buttery broth.

About 30–40 minutes before you plan to eat, stir the pork gently with a fork, breaking the medallions into large, rustic chunks but leaving some texture. Add the dry egg noodles directly into the slow cooker, pushing them down into the hot broth so they’re mostly submerged.

Cover again and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender and have soaked up much of the buttery broth. If the noodles seem dry at any point, add 1/4–1/2 cup hot water or extra broth, stir, and continue cooking until they’re done to your liking.

Taste and adjust the seasoning with a pinch of salt and freshly ground black pepper if needed (onion soup mixes vary in saltiness). Give everything a final gentle stir, then serve the brown butter pork and noodles hot, spooning any remaining sauce from the bottom of the slow cooker over each portion.

For a creamier version, stir in 1/2–3/4 cup sour cream or heavy cream right after the noodles are cooked and off the heat; this turns the broth into a rich, stroganoff-style sauce. If you prefer a slightly lighter dish, replace half of the butter with olive oil—you’ll lose some of the classic brown butter nuttiness but still get good flavor. To lean more into Amish pantry cooking, use homemade or local Amish egg noodles, which are often a bit thicker and hold up beautifully in the slow cooker. You can also add vegetables directly to the pot: sliced mushrooms or diced carrots can go in with the pork at the beginning, while frozen peas or green beans are best stirred in during the last 10 minutes so they stay bright. For a different flavor profile, swap the onion soup mix for a ranch seasoning packet and add a teaspoon of dried thyme or rosemary. Leftovers reheat well with a splash of broth or water to loosen the noodles; they also make a good base for a next-day casserole—just transfer to a baking dish, top with a little shredded cheese and breadcrumbs, and bake until bubbly.