Slow cooker pork chops are a practical answer for busy days when you want a hearty dinner without a lot of prep. This 4-ingredient version keeps things especially simple, using raw boneless pork chops and a few pantry-friendly ingredients to create a savory-sweet sauce as the meat cooks low and slow. It is the kind of Midwestern weeknight recipe that works because it is straightforward, comforting, and easy to serve with whatever sides you already have on hand.
Serve these pork chops with mashed potatoes, buttered egg noodles, rice, or roasted baby potatoes to catch the extra sauce. For vegetables, green beans, steamed broccoli, glazed carrots, or a simple side salad all work well. If you want to round the meal out even more, warm dinner rolls or cornbread make a nice addition at the table.
4-Ingredient Slow Cooker Boneless Pork Chops
Servings: 4
Ingredients
4 boneless pork chops, about 1 to 1 1/2 inches thick
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired. Arrange the raw boneless pork chops in an even layer in the bottom of the slow cooker.
2. In a medium bowl, stir together the ranch seasoning, French dressing, and condensed cream of chicken soup until the mixture is smooth and evenly combined.
3. Pour the sauce over the pork chops, covering them as evenly as possible. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the pork is tender and cooked through.
4. Once the pork chops are done, spoon some of the sauce over the top before serving. If you want a slightly thicker sauce, remove the lid for the last 20 to 30 minutes of cooking or transfer the sauce to a saucepan and simmer briefly before serving.
Variations & Tips
Add onion: For a little more savory depth, scatter thinly sliced onion under or over the pork chops before adding the sauce. The onion softens as it cooks and blends nicely into the finished dish.
Choose the right thickness: Boneless pork chops that are around 1 to 1 1/2 inches thick tend to stay more tender in the slow cooker than very thin chops, which can overcook more quickly.
Make it creamier: If you prefer a richer sauce, stir in a few spoonfuls of sour cream at the end of cooking after turning off the heat. This gives the sauce a softer color and a smoother finish.
Serve over starches: This recipe makes a flavorful sauce, so it is especially good spooned over mashed potatoes, rice, or buttered noodles. That simple addition helps stretch the meal and makes it feel even more complete.
Check doneness early: Slow cookers can vary quite a bit, so begin checking the pork chops on the earlier end of the cooking range. The goal is tender pork that is fully cooked but not dry.
