Easy Vintage Catalina Pork Chops Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork chops in a hot skillet with a little oil before placing them in the slow cooker. This step is optional but adds a nice caramelized edge to the meat. If you choose to sear, do so quickly over high heat to ensure the inside remains raw, then proceed with the layering steps as described in the recipe.

If you prefer a thicker sauce, you can remove the pork chops once they are cooked and stir in a small amount of cornstarch slurry (equal parts cornstarch and cold water) into the liquid in the slow cooker.

Turn the setting to high and let it bubble for a few minutes until the sauce reaches your desired consistency, then return the pork to the pot to warm through before serving.

Variations

• Spicy Catalina Chops: Add one teaspoon of crushed red pepper flakes or a dash of hot sauce to the Catalina dressing before pouring it over the pork for a subtle, warming kick.
• Vegetable-Packed Chops: Incorporate sliced bell peppers or carrots along with the onions to add color, texture, and natural sweetness that complements the tangy Catalina sauce perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a microwave or on the stovetop until the pork reaches 165°F (74°C). Add a splash of water if the sauce becomes too thick.

Store any leftovers in an airtight container. Ensure the food has cooled to room temperature, but do not leave it out for more than 2 hours. Once cooled, place it in the refrigerator where it will stay fresh for up to 3 days. When reheating, ensure the pork is heated through completely to maintain its texture and safety.

This dish is excellent for making ahead as the flavors continue to develop while stored in the refrigerator. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the base and start the cooking process. This is a perfect strategy for busy days when you need dinner ready with zero effort.

Serving ideas

Serve these Catalina pork chops hot, spooning the thickened sauce and soft onions generously over each chop. The sauce pairs perfectly with mild side dishes that can soak up the flavor, such as creamy mashed potatoes, steamed white rice, or even buttered egg noodles.

A simple side of roasted green beans or a crisp garden salad adds a fresh contrast to the richness of the sweet and tangy sauce.

Because the sauce is the highlight of this dish, ensure you have enough to coat everything on the plate. If you are serving a crowd, you can easily double the sauce ingredients to ensure there is plenty for everyone.

If you have extra sauce remaining, it can be stored and used as a flavorful topping for roasted vegetables or rice bowls later in the week.

Frequently asked questions

Recipe card

Easy Vintage Catalina Pork Chops

Prep 5 minCook 5 hRest 3 minTotal 5 h 8 minServes 4

Ingredients

• 4 boneless pork loin chops
• 1 cup Catalina dressing
• 1 medium yellow onion, sliced
• 1 packet dry onion soup mix

Instructions

1. Place the boneless pork loin chops into the bottom of the slow cooker insert. Arrange them in an even layer to ensure they cook at the same rate.
2. Pour the Catalina dressing evenly over the pork chops. Scatter the sliced onions over the top, then sprinkle the dry onion soup mix over the entire dish.
3. Cover the slow cooker and cook on low for 5 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops from the slow cooker and let them rest on a plate for at least 3 minutes before serving.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

22 g

Fat

19 g

Fiber

1 g

Sugar

18 g

Sodium

750 mg

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