There are pork chop and potato dishes that require browning, seasoning, and careful timing. And then there is this Slow Cooker Amish Pork & Potatoes. With just four simple ingredients and almost no effort, you can create a hearty, comforting meal that tastes like it simmered on the stovetop all day. Fatty bone-in pork chops and thick potato wedges cook low and slow in a savory mushroom-onion gravy that forms all on its own.
The beauty of this recipe lies in its simplicity. The pork chops provide rich, savory flavor and rendered fat that creates a luscious gravy. The potatoes soak up all the goodness as they become tender. The combination of cream of mushroom soup and dry onion soup mix creates a thick, flavorful sauce that thins into a perfect gravy as the pork cooks.
Perfect for busy weeknights, lazy Sundays, or any time you need a warm, comforting meal without a lot of fuss. Serve the pork chops and potatoes with plenty of the savory gravy spooned over the top.
Why You’ll Love This Recipe
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Only 4 simple ingredients
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Set-it-and-forget-it slow cooker convenience
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No browning or pre-cooking required
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Pork chops become tender and juicy
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Potatoes cook right alongside
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Rich, savory mushroom-onion gravy forms on its own
Slow Cooker Amish Pork & Potatoes
Prep Time: 10 minutes | Cook Time: 6-8 hours on LOW or 3.5-4.5 hours on HIGH | Total Time: Approximately 6-8 hours
Yield: 4 servings
Ingredients
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4 fatty bone-in pork chops (about 2 to 2½ pounds total, at least ¾-inch thick)
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2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick skin-on wedges
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1 (10.5-ounce) can condensed cream of mushroom soup
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1 (1-ounce) packet dry onion soup mix
Instructions
1. Prepare the Slow Cooker:
Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray for easier cleanup (optional).
2. Prepare the Potatoes:
Scrub the potatoes well and pat them dry, but leave the skins on. Cut the potatoes into thick wedges (about 6 to 8 wedges per medium potato). Scatter the potato wedges in an even layer across the bottom of the slow cooker.
3. Make the Sauce:
In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until combined. The mixture will be thick and pasty—that is okay.
4. Add the Pork Chops:
Take the raw fatty bone-in pork chops and nestle them into the slow cooker right beside the potato wedges, arranging them in a single layer as much as possible. You want the chops and potatoes side by side so they can share the flavor as they cook.
5. Add the Sauce:
Spoon the soup and onion mixture over the tops of the pork chops and potatoes, spreading it out a bit. As the pork cooks and releases its fat and juices, the mixture will thin into a savory sauce that runs down over the potatoes.
6. Cook:
Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3½ to 4½ hours, until the potatoes are very tender when pierced with a fork and the pork chops are cooked through and easily pull away from the bone. The pork should reach at least 145°F (63°C) in the thickest part.
7. Serve:
Once cooked, taste a bit of the sauce and adjust seasoning if needed. Gently lift the pork chops out with tongs to keep them from falling apart, and use a large spoon to scoop up the potatoes and sauce. Serve hot, spooning some of the slow cooker juices over each plate.
Recipe Notes & Pro Tips
Fatty Bone-In Pork Chops: Fatty, bone-in pork chops (such as shoulder chops or blade chops) are ideal for this recipe. The fat and bone add flavor and keep the meat moist during the long cooking time. Lean boneless chops may become dry. If using boneless, reduce the cooking time by about 1 hour.
Leave the Skins On: Potato skins add texture, color, and nutrients. Scrub the potatoes well before cutting. Russet potatoes become fluffy and absorb the gravy beautifully. Yukon Gold potatoes are naturally buttery and hold their shape slightly better.
Do Not Add Extra Liquid: The pork chops release their own juices as they cook, which thins the thick soup mixture into a perfect gravy. Adding water or broth will result in a thin, watery sauce.
Do Not Stir Before Cooking: Keeping the potatoes on the bottom and the pork chops on top allows the potatoes to cook in the flavorful juices released by the pork. Stirring before cooking would mix everything together and could result in uneven cooking.
Adjust Seasoning: The dry onion soup mix is salty, so additional salt is usually not needed. Taste the sauce before adding any extra salt. Add black pepper if desired.
Thicker Gravy: If you prefer a thicker gravy, remove the pork and potatoes after cooking and whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water into the sauce. Turn the slow cooker to HIGH and cook, uncovered, for 15-20 minutes until thickened, then return the meat and potatoes.
Variations
Garlic Pork and Potatoes: Add 1 tablespoon of garlic powder or 6 cloves of fresh minced garlic to the soup mixture. The garlic mellows during cooking and adds savory depth.
Herbed Pork and Potatoes: Add 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the slow cooker. Remove bay leaves before serving.
Mushroom Pork and Potatoes: Add 8 ounces of sliced cremini mushrooms to the slow cooker along with the potatoes. The mushrooms add earthiness and soak up the gravy.
Spicy Pork and Potatoes: Add ½ teaspoon of red pepper flakes or 1 teaspoon of Cajun seasoning to the soup mixture. For extra heat, add 2 chopped chipotle peppers in adobo sauce.
Onion Lover’s Pork and Potatoes: Add 1 large yellow onion, thinly sliced, to the slow cooker along with the potatoes. The onion becomes soft and sweet, adding texture and flavor.
Creamy Pork and Potatoes: Stir in ½ cup of sour cream or heavy cream during the last 30 minutes of cooking. The cream adds richness and a velvety texture.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs beautifully with:
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Steamed green beans or broccoli
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Roasted asparagus or Brussels sprouts
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A simple green salad with a tangy vinaigrette
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Crusty bread for sopping up the gravy
A sprinkle of fresh parsley adds color and freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools, and the flavors will continue to meld.
To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire dish in a covered skillet over medium-low heat, adding a splash of water or broth if the gravy has thickened too much.
This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Why This Recipe Works
This Amish Pork & Potatoes recipe is a masterclass in simple, drop-and-go slow cooking. The combination of cream of mushroom soup and dry onion soup mix creates a thick, savory base that transforms into a rich gravy as the pork releases its juices. The fatty, bone-in pork chops provide rendered fat that adds flavor and keeps the meat moist. The potatoes cook right alongside, absorbing all the savory goodness.
The key is layering the potatoes on the bottom and the pork chops on top. The potatoes cook in the flavorful juices released by the pork, becoming tender and infused with flavor. The pork cooks above, allowing its fat to drip down into the potatoes and sauce.
This recipe is proof that you do not need a long list of ingredients or complicated techniques to make a delicious, satisfying meal. With four simple ingredients and a slow cooker, you can create pork and potatoes that are tender, savory, and deeply comforting. Perfect for busy weeknights, lazy Sundays, or any time you need a warm, no-fuss dinner.