This 4-ingredient slow cooker June medallions recipe is the kind of no-fuss, stick-to-your-ribs supper that fits right into a busy day on the farm or in town. You quite literally dump raw pork medallions and three pantry ingredients into the slow cooker, put the lid on, and walk away. By suppertime, the pork is tender, saucy, and tastes like you fussed all afternoon. Around here in the Midwest, meals like this grew out of long days in the fields and a need to stretch simple ingredients into something the whole family would be excited about. It’s the sort of recipe you pass down because it’s dependable, comforting, and always brings everyone back for seconds.
Serve these June medallions right in their creamy onion gravy over a bed of mashed potatoes, buttered egg noodles, or simple white rice to soak up every bit of sauce. A side of steamed green beans, sweet corn, or a crisp lettuce salad balances the richness nicely. Warm dinner rolls or a slice of crusty bread are perfect for mopping the slow cooker clean. For a more old-fashioned Midwestern plate, add coleslaw or cottage cheese on the side and finish with something simple like sliced fresh fruit for dessert.
4-Ingredient Slow Cooker June MedallionsServings: 6
Ingredients
2 pounds raw pork medallions (about 1-inch thick, trimmed as needed)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water
Directions
Lay the raw pork medallions in a single, even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they touch, but avoid stacking them too high so they cook evenly.
In a medium bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until mostly smooth and well combined. This will be your gravy base.
Pour the soup mixture evenly over the pork medallions, making sure all the meat is coated. Use a spoon to gently spread the sauce if needed, but do not stir the meat into the sauce; just let it sit in a layer on the bottom.
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 medallions are very tender and easily cut with a fork. Avoid lifting the lid during cooking so the heat stays consistent.
Once the pork is done, taste the gravy and adjust the seasoning if you like with a pinch of salt or pepper. Gently stir to coat all the medallions in the sauce, being careful not to break them up too much.
Serve the pork medallions hot, spooning the onion-mushroom gravy over each portion and pairing with your favorite sides.
Variations & Tips
You can swap the cream of mushroom soup for cream of chicken or cream of celery soup for a slightly different flavor while keeping the same easy dump-and-go method. If you like a little tang, stir 2 tablespoons of sour cream into the gravy at the end of cooking for extra richness. For a hint of sweetness, add 1 to 2 tablespoons of apple jelly or a splash of apple cider to the soup mixture before pouring it over the pork. If your family prefers more vegetables, you can scatter sliced mushrooms or a handful of baby carrots over the pork before adding the soup mixture (note that this adds to the ingredient count beyond the basic four, but the process stays the same). For a lower-sodium version, choose reduced-sodium soup and onion mix, and taste before adding any extra salt. Always handle raw pork with care: keep it refrigerated until you’re ready to cook, wash your hands and any surfaces or utensils that touch the raw meat, and do not reuse plates or cutting boards that held raw pork without washing them thoroughly. Make sure the pork reaches an internal temperature of at least 145°F (63°C) with a 3-minute rest, though in this slow cooker recipe the meat will usually be cooked well past that point and very tender. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly before serving.
