5-Ingredient Slow Cooker Butter Smothered Pork Chops
Introduction
These 5-Ingredient Slow Cooker Butter Smothered Pork Chops are the kind of comforting dinner that makes busy days much easier. Thick-cut pork chops slowly cook in a rich, savory butter sauce until tender and surrounded by flavorful juices.
With only five simple ingredients and very little preparation, this recipe is perfect for a cozy family dinner. Serve the pork chops over creamy mashed potatoes, egg noodles, or rice so you can enjoy every bit of the buttery gravy.
Why You’ll Love This Recipe
- Only 5 ingredients: Simple ingredients create a hearty homemade meal.
- Easy preparation: No complicated cooking techniques are required.
- Rich buttery flavor: Butter adds richness while the seasonings create a savory sauce.
- Tender pork chops: Slow cooking gives the pork a soft, comforting texture.
- Perfect with mashed potatoes: The flavorful cooking juices make an excellent gravy.
Ingredients
- 4–6 thick-cut pork chops, bone-in or boneless
- 1/2 cup butter, cubed
- 1 packet dry onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
How to Make Butter Smothered Pork Chops
1. Add the Pork Chops
Place the pork chops directly into the bottom of your slow cooker. Arrange them as evenly as possible so they cook consistently.
2. Add the Seasoning
Sprinkle the dry onion soup mix evenly over the pork chops. This gives the meat a deep savory onion flavor as it cooks.
3. Add the Creamy Mixture
Whisk the cream of mushroom soup and chicken broth together in a small bowl until smooth. Pour the mixture evenly over the pork chops.
4. Add the Butter
Scatter the cubed butter over and around the pork chops. As it melts, it combines with the creamy sauce and pork juices to create a rich, savory cooking liquid.
5. Slow Cook
Cover and cook on LOW for 5–6 hours, or until the pork chops are tender and reach a safe internal temperature.
For the best results, check the pork with an instant-read thermometer because cooking times can vary depending on the thickness of the chops and your slow cooker.
6. Serve
Transfer the tender pork chops to serving plates and spoon the rich buttery sauce generously over the top.
Serve immediately with mashed potatoes, egg noodles, or rice.
Helpful Tips
Use thick-cut pork chops. They work especially well for slow cooking and hold up better than very thin chops.
Bone-in or boneless both work. Choose whichever you prefer or have available.
Don’t overcook lean pork. Pork chops can become dry when cooked for too long, so check them toward the end of the suggested cooking time.
Save the sauce. The buttery cooking liquid is delicious spooned over mashed potatoes, noodles, or rice.
Let the pork rest briefly. Allowing the chops to rest for a few minutes before serving can help keep them juicy.
Serving Ideas
These pork chops are especially delicious over creamy mashed potatoes, which soak up the rich buttery sauce. Egg noodles and white rice are also excellent options.
For vegetables, serve them with green beans, roasted carrots, steamed broccoli, peas, or a simple side salad.
Warm dinner rolls are another great addition for soaking up every last bit of the savory sauce.
Leftovers
Store leftover pork chops and sauce in an airtight container in the refrigerator and use within 3–4 days.
When reheating, warm the pork gently with some of the reserved sauce to help prevent it from drying out. Leftover pork can also be sliced and served over noodles, rice, or mashed potatoes for another easy meal.
Final Thoughts
These 5-Ingredient Slow Cooker Butter Smothered Pork Chops are a simple and satisfying comfort-food dinner. The combination of tender pork, buttery richness, savory onion seasoning, and creamy mushroom sauce creates a flavorful meal without requiring a long list of ingredients.
Let the slow cooker handle the cooking, then serve the tender pork chops with plenty of rich sauce over mashed potatoes, egg noodles, or rice for a warm and comforting homemade dinner.
Food safety note: Pork should reach an internal temperature of 145°F (63°C), measured with a food thermometer, followed by a short rest before serving.