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
- onion, sliced into rings: 1 piece
- center-cut boneless pork chops: 10 piece (trimmed)
- cream of onion soup: 1 can (10.5 ounce can)
- cream of mushroom soup: 1 can (10.5 ounce can)
- fluid ounces water: 5 piece
- ranch dressing mix: 1 pack (1 ounce pack)
- dry onion soup mix: 1 pack (1 ounce pack)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Pour both condensed soups and water over pork chops and onion. Sprinkle dressing and soup mixes over top, then season with salt and pepper.
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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).
