This is the kind of slow cooker supper that takes me straight back to the church potlucks of my childhood: tender, saucy bone-in pork chops bubbling away all afternoon while everyone visits. Here we lean on just five ingredients—frozen center-cut bone-in pork chops and four familiar pantry staples—to make a vintage-style, tangy-sweet gravy that tastes like it came out of Grandma’s kitchen. You literally toss the frozen chops in the crock, pour a simple sauce over the top, and let time and low heat do the rest. It’s the sort of no-fuss, stick-to-your-ribs meal that fits right in on a busy farm day or a chilly weeknight when you still want something that feels like home.
These saucy chops are right at home over a big scoop of mashed potatoes or buttered egg noodles to catch every bit of the gravy. Add a simple side of green beans, peas, or a tossed salad for color, and maybe a pan of warm dinner rolls or cornbread to mop up the sauce. For a real Midwestern throwback plate, serve with coleslaw and applesauce on the side.
5-Ingredient Slow Cooker Saucy Bone-In Pork ChopsServings: 4
Ingredients
4 frozen bone-in center-cut pork chops (about 2 1/2 to 3 pounds total)
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
Directions
Place the frozen bone-in center-cut pork chops in a single, snug layer in the bottom of your slow cooker. It’s fine if they overlap a little, but try to keep them mostly in one layer so they cook evenly.
In a medium bowl, whisk together the condensed cream of mushroom soup, ketchup, brown sugar, and Worcestershire sauce until smooth and well combined. This makes a thick, vintage-style tangy-sweet sauce.
Pour the sauce evenly over the frozen pork chops, using a spatula to spread it so each chop is coated. Do not add extra water; the chops will release juices as they cook and thin the sauce into a gravy.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F in the thickest part near the bone. Cooking from frozen usually leans toward the longer end of the time range.
Once done, carefully lift the chops from the slow cooker with a wide spatula or tongs, as they will be very tender and may want to fall off the bone. Stir the sauce in the slow cooker to smooth it out, then taste and adjust with a little extra ketchup or a pinch of brown sugar if you like it tangier or sweeter.
Serve the pork chops hot with plenty of the saucy gravy spooned over the top and over your potatoes, rice, or noodles.
Variations & Tips
For a little extra savoriness, you can sprinkle the frozen chops with salt, black pepper, and a pinch of garlic powder before pouring on the sauce, though the canned soup and Worcestershire already bring a good amount of flavor. If you prefer a lighter sauce, you can use condensed cream of chicken or cream of celery soup instead of cream of mushroom. To stretch the meal for more people, add 1 extra frozen pork chop and increase the ketchup to 2/3 cup and brown sugar to 1/3 cup; the sauce is forgiving and will still cook up nicely. For a bit of gentle heat, stir 1/4 teaspoon crushed red pepper flakes into the sauce mixture. If you like onions, you can thinly slice half of a large onion and scatter it over the frozen chops before adding the sauce for an old-fashioned smothered effect. FOOD SAFETY TIPS: Always place the frozen pork chops in the slow cooker in a single layer so they thaw and heat as evenly as possible. Use only a modern slow cooker that reaches safe temperatures quickly; very old models may not bring frozen meats through the danger zone fast enough. Cook the chops on LOW for the full time if you can, and do not use the WARM setting to cook from frozen. Check that the internal temperature of the chops reaches at least 145°F with a meat thermometer before serving, and promptly refrigerate leftovers (within 2 hours) in shallow containers. Reheat leftovers to 165°F before eating.
