This slow cooker pork chop recipe with cream of mushroom soup is one of my go-to recipes when pressed for time on a busy weekend.

Ingredients:
1 large onion, sliced into rings
10 center-cut boneless pork chops, trimmed
1 (10.5 ounce) can cream of onion soup
1 (10.5 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
Directions
Step 1
Gather the ingredients.
Step 2
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.
Step 3
Pour both condensed soups and water over pork chops and onion. Sprinkle dressing and soup mixes over top, then season with salt and pepper.
Step 4
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).
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