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 can cream of onion soup , 10.5 ounce
- 1 can cream of mushroom soup , 10.5 ounce
- 5 fluids ounces water
- 1 package ranch dressing mix , 1 ounce
- 1 package dry onion soup mix , 1 ounce
- salt and ground black pepper to taste
Instructions
-
1
Gather the ingredients.
-
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.
-
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.
-
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).
Nutrition Facts
Per serving
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