I was skeptical of this recipe. I pulled it straight from Pinterest and was a little worried I may end up with a total pin fail (like something from Pintester or Pinterest You Are Drunk), but they were actually pretty good. Plus they were so easy, I’d be hard pressed not to put them into my rotation! I may experiment with adding some hearty root veggies into the pot with the pork chops this fall when they are in season–parsnips and carrots would be awfully good with these.
My one recommendation is not to let these cook too long. I put them into the crock pot frozen at about 7:30 and didn’t get home until 7 last night. My crock pot has a swap to warm feature after a time you set, but just being in the for 12 hours really dried these babies out! The first time I made them, they cooked for 6 hours and were perfectly juicy and tasty.
Ranch Pork Chops
- Pork chops (I recommend nice thick chops)
- Ranch packet
- Cream of chicken soup
- 1 can water
IN THE BAG: Combine all ingredients.
TO COOK: Cook on low for 6 to 8 hours (depending on thickness of the chops) in slow cooker. Serve with a salad and stir-fried or roasted veggies. I had mine with oven roasted butternut squash and stir-fried broccoli and onion.