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Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes

Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes is a cozy, no-fuss dinner made with tender pork chops, creamy potatoes, condensed soup, and onion soup mix. Everything cooks together in the slow cooker for an easy one-pot meal.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 650 kcal

Ingredients
  

  • 4 boneless or bone-in pork chops About 1 inch thick; roughly 2 to 2 1/2 pounds total
  • 6 medium russet or Yukon Gold potatoes Peeled and thinly sliced, about 1/8 inch thick
  • 2 10.5-ounce cans condensed cream of mushroom soup Do not dilute
  • 1 1-ounce packet onion soup mix

Instructions
 

  • Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a little butter.
  • Peel the potatoes and slice them into thin rounds, about 1/8 inch thick.
  • In a medium bowl, stir together both cans of condensed cream of mushroom soup and the packet of onion soup mix; do not add water.
  • Spread about 2 to 3 tablespoons of the soup mixture over the bottom of the greased slow cooker.
  • Arrange about half of the sliced potatoes in the slow cooker, overlapping them slightly, then spoon about half of the remaining soup mixture over the potatoes.
  • Lay the pork chops in a mostly single layer over the potatoes, allowing a little overlap if needed.
  • Spoon the rest of the soup mixture over the pork chops, spreading it over the tops and letting some slip down the sides between the potatoes.
  • Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, until the pork chops are tender and the potatoes are soft when pierced with a fork; pork should reach at least 145°F in the thickest part.
  • For a browned, slightly crisped top, carefully transfer the pork chops and top layer of potatoes with some sauce to an oven-safe baking dish and broil on the top rack for 3 to 5 minutes, watching closely.
  • Let everything rest for about 5 minutes before serving, then serve each pork chop with a generous scoop of potatoes and plenty of creamy sauce.

Notes

Refrigerate leftovers within 2 hours in a shallow container and use within 3 to 4 days. Reheat covered loosely in the microwave until steaming hot or in a covered baking dish in a moderate oven. Add a small splash of water when reheating if the potatoes have thickened.

Nutrition

Calories: 650kcal
Keyword 4-ingredient dinner, comfort food, cream of mushroom soup, one-pot dinner, scalloped potatoes, slow cooker pork chops
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