We had such a great response with the slow cooker cube steak last week, I decided to try a version with cubed pork cutlets. And yes, this one was as delicious. A huge bonus is take 15 minutes in the morning and your meal is basically cooked when you walk in the door at the end of the day. You can serve over noodles, mashed potatoes or rice. Vermicelli fit the bill for us tonight.
Here's what you need. Yes, you see that correctly. Four ingredients.
2 pounds of cubed pork cutlets
1 can of Golden Mushroom Soup
1 can of chicken broth
1 envelope Lipton Onion Soup Mix
Set the slow cooker on high.
Whisk the soup, broth and onion soup mix together in a medium bowl. Put a small amount in the bottom of the crock pot and then layer the pork cutlets, half the remaining soup mixture and then the remaining pork.
Pour the remaining soup mixture on top and add a few grinds of black pepper.
Let cook on high for 4 - 5 hours or low for 6 - 8.
If you want to thicken the gravy, add a few tablespoons of self rising flour to a small bowl along with a few tablespoons of water. Whisk together and pour into the liquid and allow to cook another 20 or 30 minutes or so.