Ingredients

The following ingredients have 4 Servings
  • 7.5 ounces condensed cream of mushroom soup (1 can)
  • 4 ounces cream cheese (softened)
  • 2 tablespoons dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/3 cup white wine (or chicken broth)
  • 6 boneless pork chops
  • chopped Italian flat leaf parsley (for garnish (optional))

Instruction

  • In a medium bowl, add cream of mushroom soup, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Use a hand mixer on LOW speed (or a spatula and some elbow grease) to combine the ingredients, until only small clumps of cream cheese remain, about 2-4 minutes.
  • Add white wine (or chicken broth) to the bowl with the soup mixture and use a large spoon or mixing spatula to gently fold it in until absorbed, about another 2-4 minutes.
  • Place pork chops in the bottom of a 6-quart crock pot and arrange in an even layer. Pour ranch mixture on top and spread evenly until the tops of the pork chops are covered.
  • Cover crock pot and cook on LOW for 8 hours or HIGH for 4 hours.
  • Serve pork chops on a bed of rice or pasta and garnish with parsley (optional).