CROCK POT RANCH PORK CHOPS

INGREDIENTS:

  • 10.75 oz cream of mushroom soup one will
  • 4 oz cheese softened
  • 2 tbsp dried parsley
  • 1 tsp dried herb
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
  • 1/3 cup vino (or chicken broth)
  • 4 boneless pork chops or up to six pork chops
  • fresh parsley sliced, for garnish (optional)
  • cooked rice or food for serving
CROCK POT RANCH PORK CHOPS
CROCK POT RANCH PORK CHOPS

INSTRUCTIONS:

  1. 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 a few elbow grease) to combine the ingredients on LOW till solely tiny clumps of cheese stay, regarding 2-4 minutes.
  2. Add vino (or chicken broth) to bowl and gently fold in with the cream till absorbed, regarding another 2-4 minutes.
  3. Place pork chops within the bottom of a vi quarts cooker and prepare in a good layer. Pour ranch mixture on high and unfold till the crack of the pork chops area unit lined.
  4. Cover cooker and cook on LOW for eight hours or HIGH for four hours.
  5. Serve pork chops on a bed of rice or food and garnish with parsley (optional).

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