Description
This is one of my ‘go to’ recipes when pressed for time on a busy weekend. For a richer mushroom taste, use roasted cream of mushroom soup.
Ingredients
- 1 large onion, sliced into rings
- 10 center-cut boneless pork chops, trimmed
- 1 (10.75 ounce) can cream of onion soup
- 1 (10.75 ounce) can cream of mushroom soup
- 5 fluid ounces water
- 1 (1 ounce) package ranch dressing mix
- 1 (1 ounce) package dry onion soup mix
- salt and ground black pepper to taste
Instructions
- Spread 1/2 of the onion slices in the bottom of the slow cooker. Arrange 5 pork chops on top. Repeat layering with remaining onion and pork chops.
- Pour both condensed soups and water over pork chops and onion. Sprinkle dressing and soup mixes over top
- then season with salt and pepper.
- Cover and cook on Low for 4 1/2 to 5 hours or High for 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 40 mins
Servings: 10