This is my modified version of a recipe I came across online. It sounded good, but didn’t have mushrooms and didn’t specify type of chops so I chose the chops we like best and threw in mushrooms cause I live them.
Ingredients
- 2.5 lbs boneless ribeye pork chops (6-8 depending on size)
- 8 oz sliced mushrooms
- 2 tbs dry ranch seasoning
- 1 can cream of chicken soup
- 2 tbs unsalted butter
- 2-3 tbs cornstarch
- 3 tbs water
Steps
Lay chops out in a single layer on a clean surface. Sprinkle 1 tbs of ranch seasoning evenly over all chops. Flip chops and sprinkle remaining tbs of ranch seasoning evenly over second side of all chops.
In the bottom of a 5-6 quart slow cooker place half the chops in a single layer followed by half the mushrooms. Repeat with remaining chops then mushrooms. Pour soup evenly over the top followed by butter.
Place lid on slow cooker and cook on low for 6 hours. In last 10 minutes carefully transfer chops from slow cooker to a plate. Turn slow cooker up to high. Stir together cornstarch and water in a small bowl to make a slurry.
Wisk slurry into liquid in slow cooker until thickened to make a gravy. Nestle pork chops back into gravy to coat. Best served with mashed potatoes and a crisp salad. Enjoy!
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