Busy Day Pork Chops

Gastro-PubPorkSlow Cooker
Time :6 hours 5 minutes
Yield :8 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

These pork chops basically hired the slow cooker to do the cooking.
Tangy pepperoncini, buttery juices, ranch seasoning, and savory gravy turn tender pork chops into a ridiculously easy dinner that brings big comfort with almost no hands-on work. Add mashed potatoes and peas, and dinner is officially handled.
Hack it:
Add sliced onions, garlic, or mushrooms to the slow cooker for extra savory flavor.
Swap the pork chops for boneless chicken thighs if that’s what you have on hand.
Use hot pepperoncini or add crushed red pepper for a little more heat.
Finish with fresh parsley, chives, or dill to cut through the richness.
Serve over mashed sweet potatoes, egg noodles, rice, or creamy polenta instead of mashed potatoes.
Add a splash of pepperoncini brine at the end for an extra tangy finish.
Leftovers:
Shred the pork and pile it onto toasted buns with provolone and extra pepperoncini.
Turn it into a loaded rice bowl with the gravy, peas, and crispy onions.
Chop the pork into a breakfast hash with potatoes and top with a fried egg.
Toss shredded pork with egg noodles and the cooking juices for a quick creamy pasta.
Use the leftovers as a filling for quesadillas with sharp cheddar and pickled peppers.

Ingredients

  • 8 (1-inch thick) pork chops, boneless
  • 2 (10.5-ounce) cans condensed cream of mushroom soup
  • 1 (1-ounce) ranch dressing mix

Directions

  • Grease the inside of a slow cooker with cooking spray.
  • Place the pork chops in the slow cooker.
  • Pour the soup over the pork chops.
  • Sprinkle the ranch dressing mix over the soup.
  • Cover and cook until the pork chops are tender and cooked through, about 5-7 hours on low heat.
  • Serve.
×

You Might Also Like

MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
MAIN COURSES

White Enchilada Bake
Load More