Prep time: 10 mins | Cook time: 4 hrs | Yields: 4 servings
This is another easy crockpot recipe that guarantees the best dinner! Tender and juicy ranch pork chops are perfect to serve over rice or pasta. A great new addition to your weekly rotation that your entire family will love!
There is so much to love about these crockpot ranch pork chops. It’s incredibly easy to whip up, insanely delicious, and leftovers are great! Plus, you do not need to tire yourself in the kitchen as this takes only ten minutes to prep, then leave everything to cook in your crockpot.
INGREDIENTS
4 boneless pork chops, or up to 6 pork chops
4 oz. cream cheese, softened
10.75 oz. cream of mushroom soup, 1 can
2 tbsp dried parsley
1 tsp garlic powder
1 tsp dried dill weed
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp dried basil
cooked rice or pasta, for serving
1/3 c. white wine, (or chicken broth)
fresh parsley, chopped, for garnish (optional)
HOW TO MAKE CROCK POT RANCH PORK CHOPS
Step 1: Add the cream of mushroom to a medium bowl along with the cream cheese, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Mix the ingredients using a hand mixer (or spatula) for about 2 to 4 minutes on a low setting until only small clumps of cream cheese remain.
Step 2: To a bowl, add the white wine (or chicken broth). Gently fold in with the cream for about 2 to 4 minutes until the cream is completely absorbed.
Step 3: In the bottom of a 6-quart crockpot, arrange the pork chops in an even layer. On top, pour the ranch mixture and spread to cover the chops. Put the lid on and set to cook for 8 hours on low or 4 hours on high.
Step 4: Enjoy the ranch pork chops over rice or pasta. If desired, garnish with parsley. Enjoy!
NUTRITION FACTS:
Calories: 375 kcal | Carbohydrates: 7g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 701mg | Potassium: 679mg | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1.7mg
Ingredients
- 4 boneless pork chops, or up to 6 pork chops
- 4 oz. cream cheese, softened
- 10.75 oz. cream of mushroom soup, 1 can
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp dried dill weed
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- cooked rice or pasta, for serving
- 1/3 c. white wine, (or chicken broth)
- fresh parsley, chopped, for garnish (optional)
Instructions
Step 1: Add the cream of mushroom to a medium bowl along with the cream cheese, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Mix the ingredients using a hand mixer (or spatula) for about 2 to 4 minutes on a low setting until only small clumps of cream cheese remain.
Step 2: To a bowl, add the white wine (or chicken broth). Gently fold in with the cream for about 2 to 4 minutes until the cream is completely absorbed.
Step 3: In the bottom of a 6-quart crockpot, arrange the pork chops in an even layer. On top, pour the ranch mixture and spread to cover the chops. Put the lid on and set to cook for 8 hours on low or 4 hours on high.
Step 4: Enjoy the ranch pork chops over rice or pasta. If desired, garnish with parsley. Enjoy!
