These 3-ingredient slow cooker golden pork cutlets are an easy, comforting dinner made with tender pork and a rich, savory mushroom gravy. With just a few minutes of preparation, the slow cooker does most of the work, leaving you with a delicious meal that’s perfect for busy weeknights.
Boneless pork cutlets cook in a combination of golden mushroom soup and onion soup mix, creating a flavorful sauce that tastes wonderful spooned over mashed potatoes, rice, or egg noodles.
The best part? You don’t need to brown the pork, chop vegetables, or prepare a separate sauce. Everything goes straight into the crockpot for a simple dinner with very little cleanup.
WHY YOU’LL LOVE THESE SLOW COOKER PORK CUTLETS
ONLY THREE INGREDIENTS: You won’t need a long shopping list to make this delicious pork dinner. The condensed soup and onion seasoning provide plenty of flavor without adding extra spices.
EASY PREPARATION: This recipe takes about ten minutes to put together. There’s no need to stand over the stove or spend time preparing several different ingredients.
RICH, SAVORY GRAVY: As the pork cooks, its natural juices combine with the golden mushroom soup and onion seasoning to create a smooth, flavorful sauce.
PERFECT FOR FAMILY DINNERS: Serve these pork cutlets with your favorite potatoes, vegetables, or noodles for a hearty meal everyone can enjoy.
I love how simple this recipe is to prepare. You can have everything in the slow cooker in just a few minutes, and the finished dish has plenty of comforting flavor.
The golden mushroom gravy is especially delicious. It’s rich enough to serve over mashed potatoes but doesn’t require butter, flour, or any additional ingredients.
GOLDEN PORK CUTLETS INGREDIENTS
You only need three simple ingredients to make this slow cooker pork cutlets recipe.
You’ll need:
- 2 pounds of boneless pork loin cutlets, approximately 6 cutlets, each ½ to ¾ inch thick
- 1 (10.5-ounce) can of condensed golden mushroom soup
- 1 (1-ounce) packet of dry onion soup mix
That’s it! These three ingredients combine to make a savory pork dinner with its own mushroom and onion gravy.
WHAT IS GOLDEN MUSHROOM SOUP?
Golden mushroom soup is a condensed soup made with mushrooms and a savory broth-based sauce.
Unlike cream of mushroom soup, which has a pale, creamy appearance, golden mushroom soup has a darker color and a more pronounced savory flavor.
It works particularly well with pork because it creates a rich gravy without needing extra broth or thickening ingredients.
PRO TIP:
Make sure you’re using condensed golden mushroom soup rather than regular mushroom soup that’s already prepared for serving. The concentrated soup provides the right consistency for this recipe.
WHY USE DRY ONION SOUP MIX?
Dry onion soup mix contains dehydrated onions and seasonings that add flavor to the pork while it cooks.
As the mixture absorbs moisture from the soup and meat, the onions soften and blend into the gravy.
There’s no need to add extra salt before cooking. Both the canned soup and dry seasoning mix already contain sodium, so taste the finished gravy before adding anything else.
WHAT ARE THE BEST PORK CUTLETS FOR SLOW COOKING?
Boneless pork loin cutlets are a convenient choice for this recipe because they’re easy to portion and cook directly in the mushroom sauce.
Look for cutlets that are approximately ½ to ¾ inch thick. Very thin cutlets cook much faster and can become dry if left in the crockpot too long.
Try to choose pieces that are similar in thickness. This helps them finish cooking at approximately the same time.
Pork cutlets are generally leaner than pork shoulder, so they won’t need the long cooking time that tougher cuts require.
For this recipe, the goal is tender pork that can be easily cut with a fork rather than meat that falls apart into shreds.
OUR BEST TIP:
Start checking the pork early, especially if your cutlets are thin. The meat is ready when its thickest part reaches an internal temperature of 145°F, followed by a three-minute rest.
HOW TO MAKE 3-INGREDIENT SLOW COOKER GOLDEN PORK CUTLETS
This easy crockpot pork recipe comes together in just a few steps.
You’ll need a 4 to 6-quart slow cooker, a small mixing bowl, and a spoon.
STEP ONE: PREPARE THE SLOW COOKER
Place your slow cooker on a flat, heat-safe surface.
Remove the pork cutlets from their packaging and pat them dry with paper towels.
If any pieces have large sections of excess fat, you can trim those away before cooking.
There’s no need to season the meat separately. The golden mushroom sauce will provide the flavor.
PRO TIP:
Use fully thawed pork cutlets for this recipe. Frozen meat can take too long to reach a safe temperature in the slow cooker and may cook unevenly.
STEP TWO: MIX THE GOLDEN MUSHROOM GRAVY
In a small mixing bowl, combine the condensed golden mushroom soup and the entire packet of dry onion soup mix.
Stir until the onion seasoning is evenly distributed throughout the soup.
The mixture will look quite thick at this point. Don’t worry! As the meat cooks, the natural juices from the pork will help thin the sauce.
You don’t need to add water or broth.
STEP THREE: ADD THE PORK CUTLETS
Spoon a small amount of the mushroom mixture into the bottom of the slow cooker.
Arrange the pork cutlets over the sauce in an even layer.
It’s fine if the edges overlap slightly, but avoid stacking the pieces tightly on top of one another.
If you’re using a smaller crockpot and need to create two layers, spread some sauce between the pieces.
This helps distribute the mushroom and onion flavors throughout the dish.
STEP FOUR: COVER WITH THE SAUCE
Spoon the remaining golden mushroom mixture over the pork cutlets.
Use the back of your spoon to spread the sauce across the meat, making sure each piece has some of the mixture on top.
Place the lid securely on the slow cooker.
The pork doesn’t need to be completely submerged in liquid. Moisture released during cooking will collect in the bottom of the crockpot.
STEP FIVE: SLOW COOK UNTIL TENDER
Cook on LOW for approximately 2 to 3 hours, depending on the thickness of your pork and how hot your slow cooker runs.
Begin checking the internal temperature after about 90 minutes if you’re using thinner cutlets.
The pork is fully cooked when the thickest part reaches 145°F on an instant-read meat thermometer.
Avoid cooking the cutlets for several extra hours after they reach the correct temperature. Because they’re lean, they can become tough when overcooked.
PRO TIP:
Keep the lid closed as much as possible while the pork cooks. Opening it repeatedly releases heat and can affect the cooking time.
STEP SIX: REST AND SERVE
Carefully transfer the cooked pork cutlets to a serving platter.
Allow the meat to rest for at least three minutes.
Give the mushroom gravy remaining in the slow cooker a gentle stir so the cooking juices combine with the sauce.
Spoon the warm golden gravy over the cutlets just before serving.
For a complete dinner, serve the pork with mashed potatoes and your favorite green vegetable.
TIPS FOR THE BEST SLOW COOKER PORK CUTLETS
A few simple tips will help you make tender pork with a delicious mushroom gravy.
CHOOSE THE RIGHT THICKNESS: Cutlets between ½ and ¾ inch thick work best. Very thin pieces may finish cooking before the sauce has had much time to develop its flavor.
DON’T OVERCOOK THE PORK: Unlike a pork shoulder roast, pork loin cutlets don’t need six or eight hours of slow cooking. Check the internal temperature rather than relying only on the clock.
USE THE LOW SETTING: Cooking on low provides a gentler cooking process and makes it easier to catch the pork before it becomes overdone.
AVOID ADDING EXTRA LIQUID: The condensed soup and natural meat juices usually produce enough gravy. Adding water at the beginning can make the finished sauce too thin.
SPREAD OUT THE CUTLETS: Giving the meat enough room inside the slow cooker helps it cook more evenly. Use a larger crockpot if the pieces are stacked too tightly.
HOW TO THICKEN THE GOLDEN MUSHROOM GRAVY
The sauce should have a spoonable consistency after cooking.
If you find that it’s too thin, remove the cooked pork and transfer the gravy to a small saucepan.
Simmer over medium heat for approximately five to eight minutes, stirring occasionally, until some of the excess liquid evaporates.
Pour the thickened sauce back over the meat.
This method keeps the recipe at just three ingredients and gives you a richer gravy without adding flour or cornstarch.
GOLDEN PORK CUTLETS SUBSTITUTIONS AND ADDITIONS
This recipe is designed to use only three ingredients, but there are several ways to change it if you’re looking for a slightly different flavor.
PORK CHOPS: Boneless pork chops can replace the cutlets. Choose chops of similar thickness and adjust the cooking time according to their size. Thick pork chops will generally need longer than thin cutlets.
CREAM OF MUSHROOM SOUP: You can substitute condensed cream of mushroom soup for golden mushroom soup. The finished gravy will be lighter in color and creamier, with a milder mushroom flavor.
CREAM OF CHICKEN SOUP: For a different version, use condensed cream of chicken soup. This creates a lighter, creamy sauce that also pairs well with pork.
RANCH SEASONING: If you prefer ranch flavor, replace the dry onion soup mix with one packet of dry ranch seasoning. This changes the flavor of the sauce while keeping the recipe simple.
FRESH MUSHROOMS: Add one cup of sliced mushrooms if you’d like more mushroom flavor and texture. The mushrooms will soften as they cook and blend nicely into the gravy.
ONIONS: Thinly sliced yellow onions are another delicious addition. Place them beneath the pork before adding the sauce so they cook in the meat juices.
Keep in mind that adding mushrooms or onions makes this a four-ingredient recipe.
WHAT TO SERVE WITH GOLDEN PORK CUTLETS
The rich golden mushroom gravy makes these slow cooker pork cutlets especially good with side dishes that can soak up the sauce.
MASHED POTATOES
Creamy mashed potatoes are one of my favorite ways to serve this pork dinner.
Spoon a generous amount of the golden gravy over the potatoes and arrange a pork cutlet alongside them.
The smooth potatoes balance the savory mushroom flavor and make the meal extra satisfying.
EGG NOODLES
Tender egg noodles are another great choice.
Cook the noodles separately according to the package directions, then spoon the pork and gravy over the top.
Wide egg noodles work especially well because their shape holds onto the sauce.
RICE
Serve these pork cutlets over fluffy white rice or brown rice for a simple, filling dinner.
Rice has a mild flavor that lets the seasoned gravy stand out. It’s also convenient when you want to keep the rest of the meal easy.
VEGETABLES AND BREAD
Green beans, steamed broccoli, roasted carrots, or asparagus add a fresh contrast to the rich mushroom sauce.
You can also serve warm dinner rolls or crusty bread alongside the pork.
A crisp green salad with a light dressing is another good option, especially if you’re serving the meat with mashed potatoes or noodles.
HOW TO STORE SLOW COOKER GOLDEN PORK CUTLETS
These pork cutlets can be prepared ahead of time, and leftovers are easy to reheat for another meal.
MAKE AHEAD
You can combine the golden mushroom soup and onion soup mix up to one day in advance.
Store the mixture in a covered container in the refrigerator.
Keep the uncooked pork refrigerated separately until you’re ready to prepare the recipe.
When it’s time to cook, arrange the cutlets in the slow cooker, add the sauce, and follow the cooking directions.
IN THE FRIDGE
Allow the leftover pork and gravy to cool slightly, then transfer them to shallow, airtight containers and refrigerate within two hours of cooking.
Store in the refrigerator for up to three to four days.
Keep some gravy with each cutlet to help prevent the meat from drying out.
IN THE FREEZER
You can freeze cooked pork cutlets with their mushroom gravy for up to two to three months for the best quality.
Place individual portions in freezer-safe containers, covering the meat with sauce.
Label each container with the date before freezing.
Thaw overnight in the refrigerator before reheating.
REHEATING
For the best results, place the pork and gravy in a covered skillet over low heat.
Warm gently, turning the cutlets occasionally, until the leftovers reach 165°F.
You can also reheat individual portions in the microwave, covered loosely, using short intervals.
Avoid reheating the pork longer than necessary, as lean cuts can dry out.
TROUBLESHOOTING THIS SLOW COOKER PORK RECIPE
THE PORK IS DRY: The cutlets may have cooked too long. Next time, use slightly thicker pieces and start checking their temperature earlier. Serve the finished pork with plenty of gravy.
THE GRAVY IS TOO THIN: Pork releases moisture as it cooks. Remove the meat and simmer the sauce separately for several minutes to reduce the excess liquid.
THE GRAVY IS TOO SALTY: Both the soup and seasoning mix contain salt. Choose reduced-sodium versions when available, and avoid adding additional salt before cooking.
THE PORK IS COOKING UNEVENLY: Cutlets of different thicknesses may finish at different times. Check each piece with a meat thermometer and remove those that have reached the correct temperature.
FREQUENTLY ASKED QUESTIONS
Can I use frozen pork cutlets in the slow cooker?
No. Thaw frozen pork completely in the refrigerator before adding it to the crockpot.
Starting with frozen meat can prevent the pork from heating quickly and evenly enough for safe slow cooking.
Can I cook these pork cutlets on high?
You can, but the low setting is recommended for this recipe.
Lean pork cutlets cook quickly, and the high setting makes it easier to overcook them. If you use HIGH, begin checking the internal temperature after approximately one hour.
Do I need to brown the pork first?
No. One of the best things about this easy recipe is that you can place the uncooked pork directly into the slow cooker.
Browning would add some additional flavor, but it isn’t necessary for a tasty finished dish.
Can I use bone-in pork chops instead?
Yes. Bone-in pork chops can be prepared with the same mushroom gravy.
They may need a different cooking time depending on their thickness. Check the temperature in the thickest part of the meat without touching the bone.
Why is my pork not falling apart?
Pork loin cutlets are lean and aren’t intended to cook until they shred.
They should be tender enough to cut easily while still holding their shape.
If you want pulled pork, a fattier cut such as pork shoulder is a better choice.
Can I double this recipe?
Yes, provided your slow cooker has enough room to hold the pork without being overcrowded.
Use four pounds of cutlets, two cans of golden mushroom soup, and two packets of dry onion soup mix.
A larger batch may need additional cooking time. Always check the internal temperature of the meat before serving.
WHY THIS EASY PORK DINNER IS A FAMILY FAVORITE
There’s plenty to love about a dinner that takes just three ingredients and a few minutes of preparation.
These slow cooker golden pork cutlets have a rich mushroom and onion flavor, with a savory gravy that turns simple side dishes into a satisfying meal.
Serve them with fluffy mashed potatoes, buttery noodles, or rice, and you’ll have an easy, comforting dinner without spending the evening in the kitchen.
3-Ingredient Slow Cooker Golden Pork Cutlets Recipe
Equipment
- 4 to 6-quart slow cooker
- Mixing bowl
- meat thermometer
Ingredients
- 2 pounds boneless pork loin cutlets approximately 6 cutlets, ½ to ¾ inch thick
- 1 10.5-ounce can condensed golden mushroom soup
- 1 1-ounce packet dry onion soup mix
Instructions
- Pat the thawed pork cutlets dry with paper towels.
- In a small mixing bowl, stir together the condensed golden mushroom soup and dry onion soup mix until well combined.
- Spread a small amount of the mushroom mixture in the bottom of a 4 to 6-quart slow cooker.
- Arrange the pork cutlets in an even layer, overlapping slightly if necessary.
- Spoon the remaining mushroom sauce over the pork, spreading it evenly across the cutlets.
- Cover and cook on LOW for approximately 2 to 3 hours. Begin checking thinner cutlets after 90 minutes. Cooking time will depend on thickness and the slow cooker.
- Check the thickest part of the pork with a meat thermometer. The cutlets are ready when they reach an internal temperature of 145°F.
- Transfer the pork to a platter and let it rest for at least three minutes. Stir the mushroom gravy remaining in the crockpot.
- Spoon the warm gravy over the pork cutlets and serve with mashed potatoes, rice, or egg noodles.
Notes
- Use pork cutlets that are at least ½ inch thick for the best results.
- Don't add extra water or broth. The pork releases moisture as it cooks.
- Avoid adding salt before cooking because the soup and onion seasoning already contain sodium.
- Do not cook pork cutlets from frozen in the slow cooker.
- Cooking time can vary depending on the size of your cutlets and your slow cooker.
- Refrigerate leftovers in an airtight container for up to four days.
- Freeze cooked portions with gravy for up to three months for the best quality.
- Reheat leftovers to an internal temperature of 165°F before serving.
Serving Suggestion: Serve one pork cutlet with a spoonful of golden mushroom gravy over creamy mashed potatoes, with steamed green beans on the side.
