I don’t care if you are retired, a stay at home mom, a working individual, or even unemployed; everyone needs a quick, cheap, and easy dinner from time to time. When I find myself in this situation I go to my favorite kitchen appliance, my crock-pot. My crock-pot is freaking amazing. I toss in a couple simple ingredients before I go to work, I come home, and dinner is done. You rock my socks crock-pot! These pork chops come out super tender (practically falling apart) and the sauce is creamy and flavorful. If you are wondering what to serve them with I recommend some mashed potatoes or even white rice. Unfortunately the crock-pot isn’t much a multitasker so with this recipe you are on your own when it comes to side dishes.
Note: I make the sauce the night before and just keep it in the fridge. Then I have one less thing to do when I’m rushing around in the morning.
4 thick cut boneless pork chops
fresh ground pepper
10.75 oz can cream of chicken soup
1 oz envelope dry ranch dressing mix
2 tsp garlic, minced
1/2 c water or chicken broth
- Season the pork chops with fresh ground pepper.
- Place the pork chops in the bottom of a greased crock-pot.
- In a medium mixing bowl whisk together the soup, ranch mix, garlic, and water.
- Pour the sauce mixture over the top of the pork chops.
- Cook on high for 4–5 hours or low for 6–7.
- Transfer the pork chops to a serving dish or plate and using a whisk, stir the sauce in the crock-pot.
- Ladle a small amount of the sauce over each pork chop.