There are pork chop recipes that require brining, searing, and monitoring. And then there are these 4-ingredient slow cooker sunny chops. Named for their bright, golden, sun-kissed sauce, these pork chops are almost impossibly easy. With just pork chops, apricot preserves, French dressing, and onion soup mix, you can create a dish that is sweet, tangy, savory, and incredibly tender. The slow cooker does all the work, transforming simple ingredients into a meal that tastes like sunshine on a plate.
These sunny chops are a cousin to the classic “cranberry chicken” or “French onion pork chops,” but with a fruity, golden twist. The apricot preserves add a natural sweetness and a beautiful amber color. The French dressing brings tang and richness. The onion soup mix provides savory depth. The result is a pork chop that is fall-apart tender, bathed in a glossy, sunny sauce that begs to be spooned over rice or mashed potatoes. It is the perfect pick-me-up for a busy weeknight.
Why You Will Love This Recipe
· Only Four Ingredients: Pork chops, apricot preserves, French dressing, and onion soup mix.
· True Dump-and-Go: No browning, no chopping, no pre-cooking.
· One Slow Cooker, Minimal Cleanup.
· Tender, Juicy Pork Chops Every Time.
· Sweet, Tangy, Savory Sunny Sauce.
· Great for Busy Weeknights.
· Kid-Approved and Crowd-Pleasing.
· Freezer-Friendly.
Ingredients List
· 2 lbs (about 4-6) boneless or bone-in pork chops (½ to 1 inch thick)
· 1 cup apricot preserves (or peach preserves)
· ½ cup bottled French dressing (not creamy; Catalina dressing also works)
· 1 packet (1 oz) dry onion soup mix (such as Lipton)
Optional:
· Fresh parsley for garnish
· Cooked rice, egg noodles, or mashed potatoes for serving
Step-by-Step Instructions
Step 1: Layer the Slow Cooker
Place the pork chops in the bottom of a 6-quart or larger slow cooker in a single layer.
Step 2: Make the Sunny Sauce
In a small bowl or liquid measuring cup, whisk together the apricot preserves, French dressing, and dry onion soup mix until well combined.
Step 3: Pour and Cook
Pour the sauce evenly over the pork chops. Do not stir.
Step 4: Cook
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The pork chops are ready when they are fork-tender and cooked through (internal temperature of 145°F).
Step 5: Serve
Transfer the pork chops to a serving platter. Spoon the sunny sauce over the top. Garnish with fresh parsley. Serve over rice, egg noodles, or mashed potatoes.
Cooking Tips and Pro Tips for Best Results
· Use boneless or bone-in pork chops: Both work well. Bone-in chops may have slightly more flavor. Thicker chops (1 inch) are more forgiving than thin chops (½ inch).
· Use apricot preserves, not jelly: Preserves have pieces of fruit that add texture and flavor. Peach preserves or orange marmalade also work beautifully.
· Use French dressing, not creamy: Look for a bottled, orange-red French or Catalina dressing (Kraft, Wish-Bone, or store brand). Creamy French dressings (the pale pink or white kind) will not work here.
· No need to brown the pork chops: The slow cooker will cook them through, and the flavorful sauce will keep them moist. If you have an extra 10 minutes, searing adds depth, but it is not required.
· Do not add extra liquid: The pork chops and sauce release enough moisture. Adding more liquid will thin the sauce.
· Thicken the sauce (optional): If the sauce is thinner than you prefer, remove the pork chops and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). Turn the slow cooker to high and cook for 15-20 minutes until thickened.
Variations and Substitutions
Peachy Sunny Chops:
Use peach preserves instead of apricot. The peach flavor is slightly milder and sweeter.
Spicy Sunny Chops:
Add ½ teaspoon of crushed red pepper flakes or 1 teaspoon of sriracha to the sauce. Use a spicy French dressing if available.
Cranberry Sunny Chops:
Use whole berry cranberry sauce instead of apricot preserves. The cranberries add a tart, festive note.
Balsamic Sunny Chops:
Use balsamic vinaigrette instead of French dressing. The balsamic adds a deeper, tangier flavor.
Honey Sunny Chops:
Add 2 tablespoons of honey to the sauce. The honey adds extra sweetness and helps caramelize the sauce.
Slow Cooker Sunny Chicken:
Substitute the pork chops with 2 lbs of boneless, skinless chicken breasts or thighs. Cook on low for 4-5 hours for breasts, 5-6 hours for thighs.
Serving Suggestions
These sunny chops are all about that gorgeous, sweet-tangy sauce. Serve them over:
· Rice: White rice, brown rice, or coconut rice.
· Egg Noodles: Wide noodles catch the sauce beautifully.
· Mashed Potatoes: The creamy potatoes soak up every drop.
· Quinoa or Couscous: A lighter, nutty option.
Pair with:
· Roasted green beans or asparagus
· A simple green salad with vinaigrette
· Steamed broccoli or peas
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The flavors deepen overnight. The sauce will thicken as it sits.
Freezer:
Freeze in a freezer-safe container for up to 2 months. The texture of the pork may soften, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Reheat in a covered skillet over medium-low heat for 8-10 minutes.
· Microwave: Heat individual portions for 60-90 seconds.
Nutritional Information (Approximate, per serving – serves 4)
· Calories: 550
· Protein: 34g
· Fat: 22g
· Saturated Fat: 5g
· Carbohydrates: 54g
· Fiber: 1g
· Sugar: 42g
· Sodium: 1080mg (varies by dressing and soup mix)
· Iron: 8% DV
Frequently Asked Questions (FAQ)
1. Can I use chicken instead of pork?
Yes. Boneless, skinless chicken breasts or thighs work beautifully. Cook on low for 4-5 hours (breasts) or 5-6 hours (thighs). Chicken thighs are more forgiving and stay juicier.
2. Can I use sugar-free preserves?
Yes. Sugar-free apricot preserves will work, but the sauce may be less thick and less sweet. You can add a tablespoon of honey or brown sugar to compensate.
3. What is French dressing? Is it the same as Catalina?
French dressing in the US is typically a tangy, sweet, orange-red vinaigrette made with oil, vinegar, sugar, paprika, and tomato paste. Catalina dressing is very similar—slightly sweeter and thinner. Both work perfectly. Do not use creamy French dressing (the pale pink or white kind).
4. Do I need to add water or broth?
No. The pork chops and sauce release enough moisture as they cook. Adding liquid will make the sauce thin.
5. Can I make this recipe in the oven?
Yes. Preheat the oven to 350°F (175°C). Place the pork chops in a baking dish. Mix the preserves, dressing, and soup mix and pour over. Cover with foil and bake for 45-55 minutes, until the pork chops are cooked through. Uncover for the last 10 minutes.
6. Can I use pork tenderloin instead of chops?
Yes. Pork tenderloin is leaner and cooks faster. Slice the tenderloin into 1-inch medallions. Reduce the cooking time to 3-4 hours on low or 2-3 hours on high. Check for doneness early (145°F internal temperature).