Slow Cooker Swamp Pork Chops with Potatoes and Green Beans Tips, FAQ & printable recipe

Tips for success

For the best texture, keep the pork chops in a single layer at the bottom of the slow cooker. If they overlap, they may cook unevenly.

If your slow cooker is smaller, cut the recipe in half or cook the chops in two batches. The potatoes should be cut into uniform pieces so they cook at the same rate.

To thicken the juices at the end, remove the pork and vegetables to a platter, then whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water into the liquid. Cook on high for 10 minutes until bubbling and thickened. This makes a light gravy to spoon over the pork and potatoes.

Variations

• Add Mushrooms: Add 8 oz sliced mushrooms to the slow cooker along with the potatoes. They will release moisture and add an earthy flavor that complements the onion soup mix.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the pork chops. Cook on low for 4-5 hours, until the chicken reaches 165°F (74°C). The thighs stay juicy and soak up the buttery sauce.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the onion soup mix for a subtle heat that balances the rich butter and onions.
• Root Vegetable Swap: Replace the baby potatoes with an equal weight of peeled and cubed carrots and parsnips. They cook at a similar rate and add a sweet, earthy note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave on high for 2-3 minutes, stirring halfway.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pork and vegetables will continue to absorb the juices, so they may become more tender.

Reheat gently in the microwave or in a skillet over medium heat with a splash of broth or water to keep everything moist.

This recipe is naturally make-ahead friendly. Assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

If starting from cold, add 30 minutes to the cooking time. The dry onion soup mix and butter can also be measured out in advance.

Serving ideas

Serve the pork chops with the potatoes and green beans spooned over the top, with plenty of the buttery onion juices from the pot. A side of crusty bread or rolls is ideal for soaking up the sauce. A simple green salad with a vinaigrette adds brightness to the rich, savory meal.

For a heartier meal, serve over cooked egg noodles or mashed potatoes, letting them catch the juices. The pork chops can be sliced and arranged over the vegetables for a more elegant presentation.

This is a family-style dinner that pairs well with a light red wine or a crisp white, like a Sauvignon Blanc.

Frequently asked questions

Recipe card

Slow Cooker Swamp Pork Chops with Potatoes and Green Beans

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 4 boneless pork loin chops (about 1 inch thick)
• 1 1/2 lb baby potatoes, halved
• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 1 oz dry onion soup mix (1 envelope)
• 1/2 cup unsalted butter, melted

Instructions

1. Place the boneless pork chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Scatter the halved baby potatoes over the pork chops, then add the cut green beans on top.
2. Sprinkle the dry onion soup mix evenly over the vegetables and pork, covering as much surface area as possible.
3. Pour the melted butter evenly over the entire mixture. Do not stir.
4. Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and the potatoes are easily pierced with a knife. Do not lift the lid during the first 5 hours. Let it rest for 3 minutes before slicing.
5. After 6 hours, check the pork chops. Insert an instant-read thermometer into the thickest part of a chop; it should read at least 145°F (63°C). If not, cover and continue cooking for 30 minutes, then check again.
6. Turn off the slow cooker. Let the pork chops rest in the warm liquid for 3 minutes. Using tongs, transfer the pork chops, potatoes, and green beans to a serving platter or individual plates. Spoon some of the buttery onion juices over the top.

Contains: gluten, milk, celery, sulfites

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.