This little slow cooker supper reminds me of those soft spring evenings when the fields are just starting to green up and you don’t want to be stuck in the kitchen all day. It’s the kind of four-ingredient, dump-and-go recipe farm wives around here have leaned on for decades: raw pork sirloin chops laid right in the slow cooker, a bright, tangy sauce poured over the top, and by dinnertime you’ve got tender, spoon-soft meat and vegetables that taste like you fussed for hours. No browning, no fancy steps—just honest, comforting food that lets you sit on the porch and watch the sunset while supper takes care of itself.
Serve these tender pork chops and saucy vegetables over a bed of mashed potatoes or buttered egg noodles to soak up every bit of the sweet-tangy juices. A simple side of steamed green beans or a crisp lettuce salad with radishes and green onions keeps things light and springy. A pan of warm dinner rolls or cornbread never goes to waste alongside this dish, and if you like, add a dish of applesauce at the table the way my mother always did with pork.
4-Ingredient Slow Cooker Spring Sunset Pork Chops
Servings: 4
Ingredients
4 raw pork sirloin chops, about 1 inch thick (2 to 2 1/2 pounds total)
1 pound baby potatoes, halved (or quartered if large)
1 cup baby carrots (or sliced carrots)
1 cup prepared honey-mustard dressing (bottled salad dressing)
Directions
Lay the raw pork sirloin chops in a single layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but try to keep most of the meat touching the bottom so it cooks evenly and stays moist.
Scatter the baby potatoes over and around the pork chops, tucking them down toward the sides of the slow cooker so they sit in some of the juices as they cook.
Add the baby carrots on top of the potatoes and pork. There is no need to stir; just let them sit where they fall.
Pour the honey-mustard dressing evenly over the pork chops and vegetables, making sure all of the meat is lightly coated. Do not add extra water—there will be plenty of liquid once the pork and vegetables release their juices.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and the potatoes and carrots are easily pierced with a fork. The pork should reach at least 145°F in the thickest part.
Once cooked, taste the sauce and add a pinch of salt or a grind of black pepper at the table if you like. Serve the pork chops with the potatoes, carrots, and plenty of the tangy-sweet cooking juices spooned over the top.
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