Step-by-Step Method
1. The Prep
Lightly grease the inside of your slow cooker with non-stick spray or a little butter. Place your pork chops in the bottom. If they overlap slightly, that’s perfectly fine—the steam will ensure they all cook evenly.
2. The Seasoning
Sprinkle the entire packet of dry onion soup mix over the top of the chops. Try to get a little bit on every piece of meat; these dried onions will rehydrate in the beer and turn into sweet, savory morsels.
3. The Pour
Carefully pour the beer down the side of the slow cooker rather than directly over the meat. This ensures you don’t wash all that beautiful onion seasoning off the chops before the cooking even begins.
4. The Slow Simmer
Cover and cook on Low for 6 to 7 hours (or on High for 3 to 4 hours). You’ll know they are done when the meat pulls away from the bone with just a gentle tug of a fork.
Pro Tip for the Perfect Sauce
If you prefer a thicker, more “gravy-like” consistency, remove the chops once they are finished. Whisk a tablespoon of cornstarch with a little cold water, stir it into the hot liquid in the slow cooker, and let it cook on High for another 10 minutes until it glosses over.
Serving Suggestions
These chops are bold and savory, so they need a sidekick that can handle the sauce:
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Garlic Mashed Potatoes: The gold standard. Pour the extra beer-onion gravy right over the top.
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Buttery Cabbage: Sautéed cabbage or a quick slaw provides a light, crisp contrast to the rich pork.
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Warm Crusty Rolls: Essential for dipping into the remaining braising liquid.
Make it Your Own
While the base recipe is a 3-ingredient masterpiece, it’s a great “flavor chassis.” For a sweeter profile, use a hard apple cider instead of beer. For a deeper, earthier vibe, swap the lager for a stout or porter. Regardless of the brew you choose, the result is a tender, fall-off-the-bone dinner that feels like a triumph of simplicity
