This little slow cooker supper reminds me of the kind of meal my mother would put together on a busy June day when the hay was down and nobody had time to fuss in the kitchen. Just four ingredients, all honest pantry staples, go into the crock: raw butterflied pork chops, a can of cream soup, a packet of onion soup mix, and a splash of milk. By the time the evening chores are done, those chops are so tender you can cut them with the side of your fork, and the gravy tastes like it simmered on a farmhouse stove all afternoon. It’s the sort of no-nonsense Midwestern cooking that quietly takes care of you, especially in the middle of the month when both the budget and the cook are running on fumes.
Serve these slow cooker Mid-June chops right in their creamy onion gravy over a bed of fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up every drop. A side of sweet corn, green beans, or a crisp lettuce salad with sliced tomatoes keeps the plate feeling fresh. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the sauce, and if you have time, a quick applesauce or sliced cucumbers in vinegar gives that old-fashioned farmhouse balance of sweet and tangy alongside the rich pork.
4-Ingredient Slow Cooker Mid-June ChopsServings: 4
Ingredients
4 raw butterflied pork chops (about 2 to 2 1/2 pounds total, 3/4- to 1-inch thick)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup milk (whole or 2%)
Directions
Lay the raw butterflied pork chops in a single, slightly overlapping layer on the bottom of a 4- to 6-quart slow cooker. If the chops are very large, you can tuck the thinner ends in so they fit snugly, but keep them mostly in one layer so they cook evenly and stay tender.
In a medium bowl, whisk together the condensed cream of mushroom soup, the dry onion soup mix, and the milk until fairly smooth. It will be thick, more like a pourable gravy than a broth.
Pour the soup mixture evenly over the pork chops in the slow cooker, making sure all the meat is coated. Use a spoon or spatula to spread the mixture so it seeps down between the chops and covers any exposed spots.
Cover the slow cooker with its 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 cut with a fork. Avoid lifting the lid during cooking so the heat stays steady and the meat stays moist.
Once the cooking time is up, taste the gravy and, if desired, add a small pinch of salt or a grind of black pepper to balance the flavors. Gently stir the gravy around the edges without breaking the chops apart too much.
Serve the butterflied pork chops hot, spooning plenty of the creamy onion gravy over each portion. If the gravy seems a bit thick, you can thin it with a tablespoon or two of hot water or milk right in the crock before serving.
Variations & Tips
You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have in your pantry; each one gives the gravy its own character, but they all play nicely with the onion soup mix. For a slightly lighter touch, replace half of the milk with low-sodium chicken broth. If your family likes a little color and sweetness, scatter a cup of sliced carrots or a handful of frozen peas around the chops before you pour on the soup mixture, keeping in mind that extra vegetables will stretch the sauce a bit. To add a touch of herb flavor, sprinkle in 1/2 teaspoon of dried thyme or parsley with the soup mixture. For salt-conscious cooks, choose a reduced-sodium cream soup and a low-sodium onion soup mix if available, and taste the gravy before adding any extra salt. Always start this recipe with fully thawed pork chops so they cook evenly and reach a safe internal temperature of at least 145°F (63°C), measured in the thickest part of the meat, and let them rest a few minutes before serving. Keep raw pork refrigerated until you’re ready to put it straight into the slow cooker, wash your hands and any cutting boards or utensils that touched the raw meat with hot soapy water, and refrigerate leftovers within 2 hours in shallow containers. Leftover chops reheat gently in their gravy on the stovetop or in the microwave with a splash of milk to keep them moist.
