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Everyone has those days where you might have Wednesday church, short on time because we’re so busy, or just dealing with the cold weather. When this occurs, you want some comfort food but don’t want to nor have the time to make a good homemade meal. So don’t settle on another night of fast-food carbs, try this recipe instead! It’s easy, quick to prep, and the end results are sure to stick to your ribs!
- 8-10 boneless pork chops
- 2-3 10.5oz cans of Campbell’s cream of mushroom soup
- Hidden valley ranch seasoning
- 1 small onion
- Half a stick of butter
- Chicken broth to cut the thickness of the cream of mushroom
- 1 tablespoon of black pepper
- Around 10oz of your favorite mushrooms
- Garlic cloves to taste
- Begin by dicing up your onions, slicing your mushrooms (unless you’d like them whole).
- Once the onions are minced, you can place them in a skillet over medium-high heat and add your butter to sauté them. If you opted to add mushrooms you can sauté those as well either with the onions or separately.
- Once the onions are caramelized, remove from heat, and leave them in the pan.
- Next, season all of the pork chops on the front and back with the hidden valley ranch, and black pepper. Season to taste.
- In a large bowl, whisk your cream of mushroom soup and chicken broth by hand. I typically use three cans of mushroom soup because I like the soup to be more gravy-like, but try two cans and decide from there if you want the third or just the two. When adding your broth, whisk it in slowly and continuously until you get the consistency of sauce that you prefer.
- Once your sauce is satisfactory, you’ll add the onions and mushrooms at the bottom of the crockpot, followed by the pork chops (yes, it’s okay to stack them in – just spread them out as best as you can). Finally, pour the sauce mixture and the garlic cloves over the pork chops if you’re using them.
- Finally, set the crockpot on low, and cook for 4-6 hours. When done, serve while hot!
If you’re trying to be good and eat healthier, you can substitute or change some ingredients, such as using low sodium broth or completely changing the broth to your choice, like a vegetable broth. You could even omit the broth, and use water instead if you’re okay with losing some of that flavor power. Another option is using a healthy alternative brand to the mushroom soup. Now, when you get ready to plate it up, make sure to serve over a bed of buttery white rice or perhaps some pasta such as bowties. For another side, you could do brussel sprouts boiled in some butter, and seasoned with salt and fresh cracked black pepper. And if you’ve got some leftovers, don’t worry! You can keep these pork chops in covered tupperware in the fridge for up to 3 days, and to avoid the meal drying out and to better help it heat up evenly – when reheating, add a little milk or cream to thin out the sauce, and enjoy!