This week my meal plan included pork chops. On Tuesday, I had a pretty busy day and I knew I would be tired at dinner time. So I decided to take advantage of my slow cooker. I have made this recipe several times and it is really delicious. The pork can get dry, so it's important to take care with cooking time and with the cut of pork you choose. I served this round with roasted red potatoes and asparagus (probably our favorite side dishes), this would be great with rice, mashed potatoes and any green vegetable. This is also a money saving meal! The main has only 3 (yes I said 3) ingredients, and with a little creativity, you may use your pantry for your sides!
Pork Chops with Ranch Gravy
- Pork Chops (tonight I used bone in chops, but you can use boneless or tenderloin)
- Package cream of chicken condensed soup (I have used the red and white can before and it was great! This time I used a packaged organic soup)
- Packet of dry ranch dressing (either the dip or the dressing formula works here)
- In a skillet, brown the pork chops in butter on both sides (you can skip this step, but I have found that it helps keep the meat moist).
- Place chops in slow cooker
- In the same pan you browned the pork, mix together the condensed soup and ranch seasoning packet. *
- Pour over the pork in the slow cooker
- Cook on low 3-4 hours. **
- Serve chops with the gravy poured over top ***
* If you are not browning the pork, just mix these ingredients in a small bowl before pouring over chops
**Cooking time is tricky. You could go up to 6 hours on low, but I have found that this has a stronger potential to dry the meat out. I would avoid doing this recipe on high.
*** If you find the gravy to be thinner than you prefer, you could make a cornstarch slurry (water and cornstarch) or a rue (flour and butter) to thicken it up a bit.