3-Ingredient Slow Cooker Golden Pork Cutlets Recipe
These easy slow cooker golden pork cutlets are cooked in a rich mushroom and onion gravy for a simple, comforting family dinner. Just three ingredients and ten minutes of preparation make this a great recipe for busy weeknights.
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.