Put these raw thick pork medallions in the slow cooker with 2 other items to get a meal so incredible your husband will be begging for more!

This 3-ingredient slow cooker vintage orchard pork medallions recipe is my go-to on extra busy workdays when I still want dinner to feel special. Thick, raw pork medallions go straight into the slow cooker and simmer all day in a cozy mix of apple cider and onion soup mix. The pork turns incredibly tender, and the sweet-tangy orchard flavor tastes like something you fussed over for hours, even though you barely lifted a finger. It reminds me of the old-school crockpot recipes our moms used to make, just pared down to the absolute basics for modern weeknights.

Serve these vintage orchard pork medallions with creamy mashed potatoes or buttered egg noodles to soak up the sweet-savory cider gravy. Steamed green beans, roasted carrots, or a simple side salad with a light vinaigrette balance the richness. If you want to keep the orchard theme going, add a side of sautéed apples or a warm roll with butter to mop up every last bit of sauce.

Servings: 4

2 pounds thick-cut raw pork medallions (about 1 to 1 1/2 inches thick)

Lay the raw thick pork medallions in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly in one even layer so they cook evenly and stay nice and tender.

In a small bowl or measuring cup, whisk together the apple cider and the dry onion soup mix until the soup mix is mostly dissolved and no big clumps remain. This becomes your simple vintage-style orchard cooking sauce.

Pour the cider-onion mixture evenly over the pork medallions in the slow cooker, making sure each piece is coated. The liquid should come at least halfway up the sides of the medallions; if your cooker is wide and shallow, you can add up to 1/2 cup more cider or water to help them braise properly.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork medallions are very tender and reach an internal temperature of at least 145°F (63°C). Avoid lifting the lid often so the heat and moisture stay trapped inside.

Once cooked, taste the sauce and adjust seasoning if needed with a pinch of salt or pepper. For a slightly thicker sauce, you can transfer some of the cooking liquid to a small saucepan and simmer it on the stove for 5 to 10 minutes to reduce before pouring it back over the pork.

Serve the pork medallions hot, spooning plenty of the sweet-savory cider gravy over each serving. Garnish with chopped fresh parsley or thinly sliced green onions if you have them on hand.

For a slightly richer flavor, you can sear the pork medallions in a hot skillet with a little oil for 2 to 3 minutes per side before adding them to the slow cooker, but it’s completely optional and adds extra time. If you prefer a less sweet result, swap half of the apple cider for low-sodium chicken broth. For an extra orchard twist, tuck a sliced fresh apple (like Honeycrisp or Granny Smith) around the pork before pouring on the cider mixture. To make it creamier, stir in 1/4 to 1/2 cup of heavy cream or half-and-half into the hot cooking liquid at the end, then warm through. Food safety tips: Always start with fully thawed pork medallions; do not put frozen pork directly into the slow cooker, as it can stay too long in the temperature danger zone. Use a meat thermometer to ensure the internal temperature of the thickest medallion reaches at least 145°F (63°C) and then rest for a few minutes before serving. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot and steaming before eating.