This slow cooker 5-ingredient Amish onion pork noodles recipe is the sort of simple, stick-to-your-ribs supper that has fed farm families around here for generations. It starts just the way my mother did it on busy chore days: raw pork chops laid right in the crock, then a shower of dry onion soup mix over the top, joined by just three more pantry ingredients. By the time evening rolls around, those chops are fall-apart tender, bathed in a savory onion gravy that soaks right into the egg noodles. It’s the kind of no-fuss, comforting dish I find myself craving week after week, especially when the weather turns chilly and I want something that tastes like home.
I like to spoon these oniony pork noodles into wide, shallow bowls and serve them with something green for balance—steamed green beans, buttered peas, or a simple tossed salad. A side of crusty bread or warm dinner rolls is lovely for mopping up the extra gravy. If you’re feeding hearty appetites, add a pan of roasted carrots or a crock of applesauce on the table; both play nicely with the savory onion flavor. A glass of cold milk or iced tea is all you need to round out this farmhouse-style meal.
Slow Cooker Amish Onion Pork Noodles
Servings: 4
Ingredients
4 boneless pork chops (about 1 to 1 1/2 pounds total)
1 (1-ounce) packet dry onion soup mix
2 cups low-sodium chicken broth
1 (10.5-ounce) can condensed cream of mushroom soup
8 ounces wide egg noodles, uncooked
Directions
Lay the raw pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker.
Sprinkle the dry onion soup mix evenly over the tops of the pork chops, letting it fall down around the sides as well.
In a bowl or large measuring cup, whisk together the chicken broth and condensed cream of mushroom soup until fairly smooth. Pour this mixture gently over the pork chops and onion soup mix.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and easily pull apart with a fork.
About 25 minutes before serving, bring a large pot of salted water to a boil on the stovetop. Add the egg noodles and cook according to the package directions until just tender. Drain well.
Use two forks to gently break the cooked pork chops into large, bite-size pieces right in the slow cooker, stirring them into the onion gravy.
Add the drained egg noodles to the slow cooker and toss gently until the noodles are well coated in the savory onion gravy and mixed with the pork.
Cover and let the noodles sit on WARM or LOW for 5 to 10 minutes to soak up some of the sauce, then taste and adjust seasoning with a little salt and pepper if needed before serving.
Variations & Tips
For a creamier dish, stir in 1/2 cup of sour cream or plain Greek yogurt at the very end, just before adding the noodles. If you prefer a bit of color and sweetness, scatter 1 to 2 cups of sliced carrots or frozen peas over the pork chops after sprinkling on the onion soup mix, then pour the broth mixture over everything. You can also use bone-in pork chops; just add about 30 minutes to the cooking time and remove the bones before stirring the meat into the gravy. If you don’t have cream of mushroom soup, cream of chicken or cream of celery will work in a pinch, each giving a slightly different but still comforting flavor. For a heartier, almost stew-like version, swap the egg noodles for cooked mashed potatoes or buttered rice and ladle the onion pork and gravy right over the top instead of stirring it together in the slow cooker.
