Whisk two cans of condensed soup with a packet of dry seasoning, and the gravy is ready for the slow cooker. It goes over boneless pork cutlets and picks up their juices as they cook. Set out some mashed potatoes or egg noodles before you lift the lid, because you’ll want somewhere for that gravy to go.
These slow cooker golden pork cutlets use three main ingredients, plus a little oil if you choose to brown the meat first. Cream of chicken soup makes a pale, creamy gravy. Golden mushroom soup gives it a deeper color and mushroom flavor. Either way, the pork is lean, so keep a thermometer nearby and check it early.
Choose evenly sliced pork cutlets
Look for boneless pork loin sliced about the same thickness throughout the package. If a piece has a thick end, flatten that spot gently between sheets of parchment or plastic wrap. Similar thickness helps the pieces finish together.
Thin loin cutlets need attention in a slow cooker. They can dry out if they keep cooking after they’re done. Use the temperature in the center of the meat to decide when to stop. For a thin cutlet, insert the thermometer through its side so the tip reaches the middle.
Mix the gravy without diluting the soup
Combine both cans of condensed soup with the dry seasoning in a bowl. Work out any seasoning clumps before spreading it over the pork. The mixture will be thick at first and loosen as the meat releases its juices.
For the cream of chicken version, try the onion soup mix. Golden mushroom soup also works with onion soup mix, or use the ranch option if you prefer its herb flavor. Taste the finished gravy before adding salt. Both the canned soup and seasoning packet already contain it.
Brown the cutlets if you want more color
A brief sear gives the outside of the pork some color before the gravy goes on. Pat the cutlets dry, heat the oil in a skillet and brown them in batches so the pan stays hot. The thin pieces may need less time than thicker ones. Transfer them straight to the slow cooker and begin cooking.
If you’re skipping the skillet, spread a little of the soup mixture across the bottom of the insert before adding the raw, thawed cutlets. Cover them with the remaining gravy. Browning is an optional flavor step, so check the pork temperature with either method.
How to tell when the pork is cooked
Use LOW and begin checking these thin cutlets early, around the one-hour mark, particularly if you browned them first. That’s a checkpoint, and your cooker, the thickness of the pork and the depth of the layers will determine the time it needs. Keep cooking until the center of each piece reaches 145°F.
Switch off the cooker once the pork is done. The recipe’s covered rest of 10 to 15 minutes gives you time to finish the side dishes. Lift the cutlets gently with a wide spatula, then spoon the gravy over them.
Adjust the gravy before serving
For a looser sauce, stir in a little hot water or broth, starting with the small amount in the recipe notes. If the gravy seems thin, lift out the cooked pork before thickening it. You can use the optional cornstarch slurry from the notes and continue heating the gravy until it bubbles and thickens. Keep stirring so the starch cooks evenly.
What to serve with golden pork cutlets
Garlic mashed potatoes, buttered egg noodles and plain rice all catch the sauce. Add steamed green beans, peas or a crisp salad for something fresh alongside the gravy.
Storing and reheating leftovers
Refrigerate leftovers in shallow, covered containers within two hours and use them within three to four days. Store the pork with its gravy. For longer storage, freeze portions for up to three months and thaw them overnight in the refrigerator.
Reheat the pork and gravy in a covered skillet or in the microwave, stirring and turning as needed so they heat evenly. Add a splash of water or broth if the gravy is too thick. Check that leftovers reach 165°F throughout before serving.
3-Ingredient Slow Cooker Golden Pork Cutlets Recipe
3-Ingredient Slow Cooker Golden Pork Cutlets
Ingredients
Method
- Start with thawed pork. Pat the cutlets dry. If the thickness is uneven, gently flatten the thick spots between sheets of parchment or plastic wrap.
- For the optional sear, heat the oil in a skillet over medium-high heat. Brown the cutlets briefly in uncrowded batches, allowing less time for the thinnest pieces. Transfer them directly to a lightly greased 5- or 6-quart slow cooker and begin cooking. If skipping the skillet, spread a thin spoonful of the soup mixture from the next step on the bottom of the insert before adding the raw cutlets.
- Stir both cans of undiluted condensed soup with the dry seasoning mix until smooth. Spread the mixture over the cutlets.
- Cover and cook on LOW. Begin checking thin cutlets early, around 1 hour, particularly if seared. Continue until the center of every piece reaches 145°F on a food thermometer. This first check is not a promised cooking time. The thickness, cooker and depth of the layers determine how long cooking takes.
- Switch off the cooker when the pork is done and let it rest, covered, for 10 to 15 minutes. This includes the minimum 3-minute rest after reaching 145°F. Use a wide spatula to lift out the cutlets and spoon the gravy over them.
