On cold Midwestern evenings, when the wind rattles the windows and the fields outside are nothing but stubble and snow, a slow cooker of smothered pork chops can make the whole house feel like a hug. This simple three-ingredient version is the kind of recipe that passed from church potlucks to farmhouse kitchens, written on index cards and tucked into well-worn cookbooks. It’s not fancy food, but it’s the sort of honest, comforting dish that has fed tired farmers, busy parents, and hungry grandkids for generations. You toss everything in the slow cooker in the morning, and by suppertime the pork chops are so tender you can almost cut them with a spoon, bathed in a creamy gravy that tastes like home. This is the kind of recipe you make when you’re short on time but still want something that feels like it took all afternoon.
These creamy pork chops practically beg for a good, starchy side to soak up all that gravy. Mashed potatoes are the old standby in my kitchen—fluffy and buttery, with a little well in the middle for the sauce. Egg noodles or white rice are also right at home on the plate, especially if you’re feeding a crowd and need to stretch the meal a bit. Add a simple vegetable like buttered green beans, sweet corn, or a pan of roasted carrots for color and balance. If you’re feeling nostalgic, a side of coleslaw and a basket of warm dinner rolls or biscuits will make this feel like the Sunday suppers many of us grew up with.
Slow Cooker 3-Ingredient Creamy Pork Chops
Ingredients
4 bone-in or boneless pork chops (about 1 to 1 1/2 pounds total)
2 (10.5-ounce) cans cream of mushroom or cream of chicken soup
1 (1-ounce) packet onion soup mix
2 (10.5-ounce) cans cream of mushroom or cream of chicken soup
1 (1-ounce) packet onion soup mix
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