Drop raw fatty bone-in pork chops beside thick skin-on potato wedges, accompanied by 2 extra additions, into slow cooker for a weeknight supper that's

This slow cooker 4-ingredient Amish-style pork and potatoes is my default weeknight supper for the nights when I get home from work, stare into the fridge, and think, “I have no idea what to make.” It’s as simple as dropping raw fatty bone-in pork chops right beside thick, skin-on potato wedges in the slow cooker, adding just two pantry staples, and letting it all quietly turn into a cozy, tender, gravy-ish dinner.

The method is loosely inspired by simple Amish meat-and-potato meals: minimal ingredients, long gentle cooking, and everything cooked together in one pot so the flavors melt into each other.

Serve the pork chops and potatoes straight from the slow cooker with a spoonful of the savory juices over the top. I like to add something green on the side—a quick steamed green beans, a tossed salad, or frozen peas microwaved with a little butter—to balance the richness. Warm dinner rolls, biscuits, or buttered bread are great for soaking up the juices.

If you want to stretch the meal, you can shred leftover pork and serve it over the leftover potatoes the next day with a fried egg on top.

Slow Cooker Amish Pork & Potatoes (4-Ingredient, Drop-and-Go)

Servings: 4

Ingredients

4 fatty bone-in pork chops (about 2 to 2 1/2 pounds total, at least 3/4-inch thick)
2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick skin-on wedges
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix

Directions

Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray for easier cleanup (optional). Place the slow cooker crock on a sturdy surface, like a speckled brown granite countertop, so it’s stable while you add everything.

Scrub the potatoes well and pat them dry, but leave the skins on. Cut the potatoes into thick wedges (about 6–8 wedges per medium potato). Scatter the potato wedges in an even layer across the bottom of the slow cooker, keeping them mostly to one side to leave room for the pork chops.

In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until combined. The mixture will be thick and pasty—that’s okay. Set aside for a moment.

Take the raw fatty bone-in pork chops and nestle them into the slow cooker right beside the thick skin-on potato wedges, arranging them in a single layer as much as possible. You want the chops and potatoes side by side so they can share all the flavor as they cook.

Spoon the soup and onion mix over the tops of the pork chops and potatoes, spreading it out a bit but not worrying if everything isn’t perfectly coated. As the pork cooks and releases its fat and juices, the mixture will thin into a savory sauce that runs down over the potatoes.

Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until the potatoes are very tender when pierced with a fork and the pork chops are cooked through and easily pull away from the bone. The pork should reach at least 145°F in the thickest part, measured with an instant-read thermometer.

Once cooked, taste a bit of the sauce and adjust seasoning if needed. Depending on the onion soup mix you used, you may not need any extra salt. If you’d like more pepper, add it now. Gently lift the pork chops out with tongs to keep them from falling apart, and use a large spoon to scoop up the potatoes and sauce.

Serve the pork chops and potato wedges hot, spooning some of the slow cooker juices over each plate. If any fat has pooled on top of the sauce, you can skim it with a spoon before serving for a lighter dish, or leave it for extra richness. Store leftovers in an airtight container in the fridge for up to 3 to 4 days, reheating thoroughly before eating.


Variations & Tips

You can tweak this simple base to fit your family and pantry while keeping the drop-and-go spirit. For a slightly tangier, more Amish-style flavor, stir 1 to 2 tablespoons of apple cider vinegar into the soup mixture before pouring it over the pork and potatoes. If you don’t have cream of mushroom soup, cream of chicken or cream of celery works just as well.

For extra veggies without extra effort, scatter a layer of baby carrots or thick-sliced onions under or around the potatoes before dropping in the pork chops. If you prefer less richness, trim some of the visible fat from the pork chops before cooking, or skim the sauce well at the end. Bone-in pork shoulder steaks can be used instead of chops; just plan on the longer end of the cook time. To make it gluten-free, choose a gluten-free condensed soup and gluten-free onion soup mix. For a bit of color and freshness, sprinkle chopped fresh parsley or chives over the finished dish.

FOOD SAFETY TIPS: Always wash your hands, cutting boards, and knives well after handling raw pork. Keep raw pork and potatoes separate from ready-to-eat foods while prepping. Make sure the slow cooker starts on a safe setting: don’t put a cold crock directly from the fridge into a hot base, and don’t leave raw ingredients sitting in the slow cooker insert at room temperature before turning it on. Cook until the pork reaches at least 145°F in the thickest part, avoiding touching the bone with the thermometer. Refrigerate leftovers within 2 hours of cooking, and reheat to at least 165°F before serving again.