Slow Cooker 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.
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
DIRECTIONS:
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.