Ingredients
4–6 pork chops (Bone-in or thick-cut boneless work best to prevent drying out)
2 cans (10.5 oz each) condensed cream of chicken soup (or cream of mushroom)
1 packet (1 oz) dry Ranch seasoning mix
Step-by-Step Instructions
Layer the Meat: Arrange your pork chops in an even layer at the bottom of your slow cooker.
Mix the Sauce: In a medium bowl, whisk together both cans of condensed soup (do not add water!) and the full packet of dry ranch seasoning until fully combined.
Smother: Pour the creamy ranch-soup mixture evenly over the pork chops, making sure they are well covered.
Cook: Cover and cook on LOW for 5 to 6 hours (or on HIGH for 2.5 to 3 hours) until the pork is fork-tender and reaches an internal temperature of 145°F.
Serve: Carefully remove the chops, give the rich gravy left in the pot a good stir, and spoon a generous amount right over the top.
