I imagine this photo will never make the cover of Bon Appetit. Or this recipe. My husband has been harassing me to make it for a while now. He saw it when someone posted it on facebook, and he has no idea where the recipe came from, but he knew it had pork chops, cream of chicken soup, and Ranch seasoning. And a crock pot. Sounds like a recipe straight out of the Midwest.
I should say that I cringed when I first heard the ingredients (I think we're supposed to be getting away from cooking with canned 'cream of _____' things, and the ranch dressing, and the crock pot)...but I didn't. The truth is I love recipes like this (and you know what 'like that' means). They are always good. ALWAYS. I will never turn my back on the midwest and casseroles and canned creamy soups and crock pots. Although I do not have a crock pot. I use a covered pot in the oven instead.
As I said, I can't site the source of this recipe, but I added extra soup for the gravy and some Worcestershire. So easy, and yes - delicious.
Preheat the oven to 300. Place the pork chops in the pot of your choice (must have a cover). Mix the soup, ranch seasoning and Worcestershire in a bowl. Pour over the pork chops. Add a bit of chicken broth to cover the bottom of the pot and halfway up the first layer of pork chops (about 1/2 cup or so). Cover, and place in the oven for about 2 1/2 hours. Pork should be very pork tender and the gravy should be nice and thick. SERVE THE GRAVY OVER POTATOES. I had to tell my husband 5 times to try the gravy on his potato (rather than the cheese and sour cream he had), until I finally had to resort to expletives and a raised voice. So good.
- 4 bone-in pork chops, at least 1-inch thick
- 2 cans cream of chicken soup (I used healthy request!!)
- 1 package Hidden Valley Ranch seasoning
- Several dashed Worcestershire
- Chicken broth
You could also make this in a crock pot, I would imagine on low for 5-6 hours.