There is a special kind of comfort in a supper you can fix with just a handful of pantry staples and a pack of raw pork cutlets. This slow cooker pork cutlets recipe is the sort of practical Midwestern meal that earns a permanent place in the weekly rotation: simple, thrifty, and mighty satisfying. As the pork cooks low and slow, it turns tender and soaks up every bit of that rich, creamy sauce, giving you a homestyle dinner that feels like you fussed all afternoon when really the slow cooker did the work.
Serve these pork cutlets over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that savory sauce goes to waste. On the side, green beans, sweet corn, glazed carrots, or a plain garden salad all fit right in. If you want to round things out the old-fashioned way, a basket of warm biscuits or thick slices of bread makes this meal feel extra hearty.
4-Ingredient Slow Cooker Pork Cutlets
Servings: 4 to 6
Ingredients
6 raw pork cutlets, about 1 1/2 to 2 pounds total
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of chicken soup, 10 1/2 ounces
1 cup French dressing
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little oil if desired for easier cleanup. Lay the raw pork cutlets in the bottom in an even layer, overlapping slightly if needed.
2. In a medium bowl, stir together the dry onion soup mix, condensed cream of chicken soup, and French dressing until smooth and well blended.
3. Pour the sauce over the pork cutlets, making sure they are well covered. Put the lid on the slow cooker.
4. Cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the pork is tender and cooked through.
5. Gently spoon some of the sauce over the pork before serving. Serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
For extra richness: If you like a thicker, creamier gravy, stir in 1/4 cup sour cream at the end after the heat is turned off. That gives the sauce a softer, silkier finish that is especially good over noodles.
Use a different soup: Cream of mushroom soup works nicely here too and gives the dish a deeper, earthier flavor. It is a good choice if you want a little variation without changing the easy nature of the recipe.
Mind the cooking time: Pork cutlets are fairly lean, so avoid overcooking if your slow cooker runs hot. Check for doneness on the earlier side so the meat stays tender instead of drying out.
Make it a complete meal: For a fuller supper, add small carrots or a layer of sliced onions under the pork. They cook right along with the cutlets and stretch the meal in a very sensible country-kitchen way.