Pork Chops & Scalloped Potatoes Slow Cooker. This easy slow cooker meal makes super tender pork chops and soft, creamy potatoes using just four simple things from your pantry. It’s a cozy, old-fashioned dinner that basically cooks itself while you go about your day!
This yummy recipe comes from my aunt’s old recipe box that she kept since 1962, right next to her card game pads in the kitchen drawer. Every single month, she cooked this for her card club friends, and every single time, people asked her how to make it before they went home. It’s the kind of warm, comforting dinner that feels really special, but you don’t need any fancy cooking skills or hard-to-find ingredients to make it.
Everything goes into one slow cooker — thin potato slices, a super creamy sauce, and juicy pork chops that soak up all that yummy flavor while the potatoes get nice and soft with golden edges. This is my favorite kind of weeknight dinner because I can start it before I leave for work and walk back into a kitchen that smells like someone was cooking all day long!
Serve it with: a fresh green salad, steamed green beans, or buttered peas to balance out the creaminess. Dinner rolls or sliced French bread are great for scooping up the extra sauce. If you’re feeding a big group, throw in some coleslaw or a veggie tray on the side!
Servings: 4
Ingredients
- 4 boneless or bone-in pork chops (about 1-inch thick, 2 to 2½ pounds total)
- 6 medium russet or Yukon Gold potatoes, peeled and cut into thin rounds (about ⅛-inch thick)
- 2 cans of cream of mushroom soup, each 10.5 ounces, thick and ready to use from the can.
- 1 packet (1 oz) onion soup mix
Pork Chops & Scalloped Potatoes: Directions
- Spray the inside of a 5- to 6-quart slow cooker with cooking spray or rub a little butter all around. This helps keep food from sticking and makes washing up much easier later.
- Peel your potatoes and cut them into really thin round slices, about ⅛-inch thick. The thinner you cut them, the softer and more “scalloped” they’ll turn out, and they’ll soak up all that creamy sauce so much better!
- Grab a medium bowl and mix together the cream of mushroom soup and the onion soup mix packet. Stir them together really well. The mix will be thick and smell a little salty — that’s exactly right and gives it that classic old-school flavor!
- Spread 2 to 3 tablespoons of the soup mixture across the bottom of the slow cooker. This little step keeps your potatoes from sticking to the bottom.
- Place about half of your potato slices in the bottom of the slow cooker, laying them in overlapping rows just like real scalloped potatoes. Then spoon about half of your soup mixture on top and spread it around so most of the potato slices get coated.
- Lay your pork chops on top of the potato layer in one single layer. It’s okay if they touch a little bit, but try your best to keep them mostly flat so they all cook the same way.
- Pour the rest of the soup over the pork chops and spread it evenly on top. Let some of it drip down between the potato slices. This is what makes that bubbly, creamy sauce with those yummy caramelized edges!
- Put the lid on the slow cooker. Cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4 hours, until the pork chops are super tender and you can poke the potatoes easily with a fork. The edges should look golden and a little browned on the sides.
- Optional step for a crispier top: Carefully move the pork chops and top potato layer into an oven-safe dish. Spoon extra potatoes and sauce around them. Put them under the broiler on the top rack for 3 to 5 minutes — keep watching so nothing burns — just until the tops turn golden and start bubbling.
- Let everything sit for about 5 minutes before you serve it. This gives the sauce a little time to thicken up. Spoon the pork chops onto plates with a big helping of those soft, creamy scalloped potatoes and lots of sauce on top. Enjoy!