Ultra creamy and tender, this easy recipe of crock pot ranch pork chops can make you fall in love with pork chops again (or give you a new way to love them!)
Prep 10 minutes
Cook 4 hours on high or 8 hours on low (low recommended for very tender pork)
Total Time 4 hours 10 minutes
Yields 4 servings
Calories 375 kcal
Author Chrisy
Ingredients
10.75 oz cream of mushroom soup 1 can
4 oz cream cheese softened
2 tbsp dried parsley
1 tsp dried dill weed
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp black pepper
1/3 cup white wine (or chicken broth)
4 boneless pork chops or up to 6 pork chops
fresh parsley chopped, for garnish (optional)
cooked rice or pasta for serving
Instructions
In a medium bowl, add cream of mushroom, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Use a hand mixer (or a spatula and some elbow grease) to mix the ingredients on LOW until only small clumps of cream cheese remain, about 2-4 minutes.
Add white wine (or chicken broth) to bowl and gently fold in with the cream until absorbed, about another 2-4 minutes.
Place pork chops in the bottom of a 6 quarts crock pot and arrange in an even layer. Pour ranch mixture on top and spread until the tops of the pork chops are covered.
Cover crock pot and cook on LOW for 8 hours or HIGH for 4 hours.
Serve pork chops on a bed of rice or pasta and garnish with parsley (optional).
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