This is one of those “set it and forget it” dinners that truly delivers. The key is to choose the right cut and give it a quick sear first for maximum flavor.
Here’s the classic 3-ingredient method, plus essential tips for success:
The Core 3-Ingredient Recipe
- 2-4 Bone-in or Boneless Pork Chops (at least ¾-inch thick)
- 1 (10.5 oz) Can of Cream of Mushroom Soup (or Cream of Chicken, Celery, or Golden Mushroom)
- 1 Packet of Dry Onion Soup Mix
How To Do It:
- Sear (Highly Recommended): Pat pork chops dry and season with salt and pepper. Quickly sear them in a hot skillet with a little oil for 1-2 minutes per side until browned. This adds crucial flavor.
- Combine: Place pork chops in the slow cooker. Sprinkle the dry onion soup mix over them. Spoon the cream soup over the top, spreading it evenly. Do not add water.
- Cook: Cover and cook on LOW for 4-6 hours. The pork chops are done when they are tender and easily pull apart with a fork.
Pro Tips for the Best Results:
· Thicker is Better: Thin chops will overcook and become dry. Aim for at least ¾-inch thickness.
· The Liquid Creates Gravy: As it cooks, the soups will combine with the pork juices to create a delicious, creamy gravy. Serve over mashed potatoes, rice, or egg noodles.
· Easy Upgrades: While perfect with 3 ingredients, you can easily add a splash of sherry or Worcestershire sauce, throw in sliced fresh mushrooms, or add minced garlic.
Why This Works:
The condensed soup and dry soup mix create a savory, seasoned cooking environment that braises the pork chops slowly, keeping them moist and infusing them with flavor. It’s the definition of easy comfort food.
Enjoy your effortless, delicious dinner!