It’s starting to warm up, so I’m eating a lot of fresh fruit. While I still want some comforting meals, I want to avoid turning on the oven as much as possible, which makes this dish ideal.
It literally takes two minutes to toss the ingredients into the slow cooker, turn it on and walk away. Woo-hoo! I’ve made this several times and find it works best with bone-in pork chops. They just fall apart. Boneless pork chops work too, but they cook faster, so keep an eye on them. Or you’ll wind-up with a slightly dry pork chops.
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Slow Cooker Pork Chops with Ranch Gravy
Lightly adapted from Real Mom Kitchen
- 6 pork chops, 1/2 inch thick and bone-in
- 1/2 a packet dry Ranch Dressing Seasoning
- 10 oz can Cream of Chicken Soup (low-sodium)
- 4 lbs peeled, cubed potatoes
- 5 tablespoons real butter
- 6-8 whole garlic cloves
- 1/2 to 1 cup milk
- 1/2 cup sour cream
- Salt and pepper to taste
- Spray slow cooker with non-stick spray and add pork chops. Combine ranch dressing and cream of chicken soup and spoon over pork chops. Cook on high for 4 hours or low for 6 hours.
- Add the garlic cloves (with skin on) to the slow cooker during the last hour of cooking. Don’t stir. Just leave them on top.
- Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.
- Remove garlic from slow cooker and carefully squeeze garlic from skin and mash with fork.
- Drain potatoes and mash potatoes with butter, parmesan cheese, garlic, sour cream, milk, salt and pepper.
- Serve pork chops with mashed potatoes and cover with gravy.
I would recommend using low-sodium cream of chicken soup. The regular version ends up a bit salty. You can always add some additional salt, but you can’t take it out. Also, I typically make three pork chops and used one can of soup and one packet of ranch dressing. You may want to double the soup and ranch dressing for six pork chops.