There is something mighty comforting about a slow cooker supper that asks so little of you and still comes out tasting like Sunday dinner. These vintage-style pork cutlets lean on the kind of pantry staples many Midwestern kitchens have kept on hand for generations, turning a humble pack of thin pork cutlets into a rich, savory meal with hardly any fuss. It is the sort of practical recipe that fits busy weekdays, cold evenings, and those times when you want supper to take care of itself while the house fills with that old-fashioned, home-cooked smell.
Serve these tender pork cutlets over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that good gravy goes to waste. A side of green beans, sweet corn, glazed carrots, or a simple cucumber salad rounds things out nicely, and if you have a pan of warm biscuits or a slice of homemade bread, you will have a full plate that feels straight from a country kitchen.
5-Ingredient Slow Cooker Vintage Pork Cutlets
Servings: 4
Ingredients
1 1/2 to 2 pounds raw thin pork cutlets
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little oil if desired, then lay the raw thin pork cutlets in the bottom in an even layer, overlapping slightly if needed.
2. In a medium bowl, stir together the onion soup mix, condensed cream of mushroom soup, chicken broth, and black pepper until smooth.
3. Pour the soup mixture evenly over the pork cutlets, making sure the meat is well covered.
4. Cover and cook on low for 5 to 6 hours, or until the pork is tender and cooked through. Thin cutlets cook quickly, so begin checking near the 5-hour mark to keep them from overcooking.
5. Gently spoon some of the gravy over the pork before serving, and plate with mashed potatoes, noodles, or rice.
Variations & Tips
For extra onion flavor: Add a thinly sliced onion under or over the pork cutlets before pouring on the sauce. It is not part of the five ingredients, but it gives the dish even more of that old supper-club taste.
To make a thicker gravy: If you like a more spoon-coating sauce, remove the cooked pork, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot liquid in the slow cooker. Cover and cook on high for 10 to 15 minutes.
For a different soup base: Cream of chicken or cream of celery soup can stand in for cream of mushroom if that is what you have in the cupboard. Those old-fashioned shortcut suppers were always good at using what was on hand.
Watch the cooking time: Thin pork cutlets do not need as long as thicker chops, so keeping an eye on doneness matters. Once they are fork-tender, they are ready, and a little care here keeps them from turning dry.
