Uploaded July 2026 | Updated September 2026, 1 week ago
Pork Loins In A Crockpot
Pork Loin Chops In A Crockpot
Ingredients:
1.5 to 2 pounds boneless pork loin, sliced into 8 thin cutlets and lightly pounded to 1/4 inch thickness.
2 (10.5-ounce) cans condensed cream of chicken soup
1 (1.0- to 1.2-ounce) packet dry onion soup and dip mix
Directions:
Place the pork loin slices between two sheets of plastic wrap or parchment. Using a meat mallet gently pound each slice to about 1/4 inch thickness.
In a medium bowl, whisk together the condensed cream of chicken soup and the dry onion soup mix until you have a smooth, thick, golden mixture.
Prepare the slow cooker: Lightly coat the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking and make cleanup easier.
Layer the pork and gravy: Spoon a thin layer of the soup mixture over the bottom of the slow cooker. Add a single layer of flattened pork cutlets. Spread a portion of the soup mixture over the cutlets, making sure each piece is coated. Continue layering pork and gravy, finishing with a generous layer of the golden soup mixture completely covering the top cutlets.
Slow cook until deeply tender: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork cutlets are very tender and the edges have turned a deeper golden color. The gravy will be thick, glossy, and gently bubbling around the sides.
Pork Loins In A Crockpot
Pork Loin Chops In A Crockpot
Ingredients:
1.5 to 2 pounds boneless pork loin, sliced into 8 thin cutlets and lightly pounded to 1/4 inch thickness.
2 (10.5-ounce) cans condensed cream of chicken soup
1 (1.0- to 1.2-ounce) packet dry onion soup and dip mix
Directions:
Place the pork loin slices between two sheets of plastic wrap or parchment. Using a meat mallet gently pound each slice to about 1/4 inch thickness.
In a medium bowl, whisk together the condensed cream of chicken soup and the dry onion soup mix until you have a smooth, thick, golden mixture.
Prepare the slow cooker: Lightly coat the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking and make cleanup easier.
Layer the pork and gravy: Spoon a thin layer of the soup mixture over the bottom of the slow cooker. Add a single layer of flattened pork cutlets. Spread a portion of the soup mixture over the cutlets, making sure each piece is coated. Continue layering pork and gravy, finishing with a generous layer of the golden soup mixture completely covering the top cutlets.
Slow cook until deeply tender: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork cutlets are very tender and the edges have turned a deeper golden color. The gravy will be thick, glossy, and gently bubbling around the sides.
