Every spring, right around when the lilacs start blooming and the church ladies begin planning the Mother’s Day potluck, my sister pulls out this little slow cooker trick that makes everyone think she’s been fussing in the kitchen all day. The secret? Just three humble ingredients that melt together into the juiciest, most tender pork chops you can imagine, all bathed in a bright, chunky red salsa. It reminds me of the way our mother used to stretch pantry staples into something special for Sunday supper, only this version is even simpler. You tuck everything into the slow cooker in the morning, and by the time the family gathers, you’ve got a black crock full of steaming, fall-off-the-bone chops in a rustic red sauce that has folks begging for the recipe.
These slow cooker salsa pork chops are wonderful spooned over fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all that rich, red sauce. I like to add a side of sweet corn or green beans, just like we did on the farm, and maybe a crisp lettuce salad if the garden is cooperating. Warm dinner rolls or a slice of crusty bread are perfect for mopping the bottom of the slow cooker. For a Mother’s Day table, pair with a light fruit salad and a pitcher of iced tea or lemonade, and you have an easy, comforting meal that still feels like a celebration.
Slow Cooker 3-Ingredient Salsa Pork ChopsServings: 4
Ingredients
4 bone-in pork chops, about 1/2 to 3/4 inch thick (2 to 2 1/2 pounds total)
1 packet (1 ounce) dry ranch seasoning mix
2 cups chunky red tomato salsa (mild or medium, store-bought or homemade)
Directions
Pat the bone-in pork chops dry with paper towels and trim off any large, excess pieces of fat, leaving some for flavor.
Lay the pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. It is fine if they overlap slightly, but try to keep most of the meat in contact with the bottom or sides of the crock.
Sprinkle the dry ranch seasoning mix evenly over the tops of the pork chops, making sure each chop gets a good dusting.
Pour the chunky red salsa over the seasoned pork chops, spreading it gently with the back of a spoon so the meat is mostly covered and nestled into the sauce.
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 chops are very tender and easily pull away from the bone with a fork.
Once cooked, carefully lift the pork chops from the slow cooker with a wide spatula or tongs, as they will be very tender and may fall apart. Spoon some of the hot salsa sauce over the top of each chop before serving.
If you’d like a slightly thicker sauce, you can remove the pork chops to a serving platter, then turn the slow cooker to HIGH and let the sauce bubble with the lid off for 10 to 15 minutes before ladling it over the meat.
Variations & Tips
For a little extra springtime brightness, stir a small handful of chopped fresh cilantro or parsley into the salsa right before serving. If your family prefers boneless pork chops, you can use them instead of bone-in, but check for doneness a bit earlier, as they can dry out more quickly; bone-in chops tend to stay juicier and give that classic, tender, fall-off-the-bone texture. Choose mild salsa if you’re serving children or spice-shy guests, or medium to hot salsa if your crowd likes a kick. You can also use a fire-roasted tomato salsa for a smokier flavor. If you need to stretch the meal, add a drained can of black beans or corn to the slow cooker along with the salsa, keeping in mind this adds a bit more liquid and bulk. For a creamier version, stir in a few tablespoons of sour cream or plain Greek yogurt into the hot sauce right before serving, but do not cook the dairy for long in the slow cooker, as it can curdle. Always handle raw pork with care: keep it refrigerated until you’re ready to cook, wash your hands, utensils, and cutting boards thoroughly after contact, and do not reuse any plates or tools that touched the raw meat unless they’ve been washed. Make sure the pork reaches an internal temperature of at least 145°F (63°C), measured at the thickest part away from the bone, and let it rest a few minutes before serving. Leftovers should be cooled promptly, refrigerated within 2 hours, and eaten within 3 to 4 days, or frozen for longer storage.
