Creamy crockpot pork chops are a delicious, minimum prep dish! They're pan-seared, then slow cooked in a mushroom onion gravy until tender!
- 4 1" thick boneless pork chops approx. 5 oz. per chop
- salt and black pepper, to lightly season pork enough to season both sides of chops
- 1 Tablespoon butter
- ¼ cup water
- 10.5 ounces canned cream of mushroom soup right out of the can
- 1 Tablespoon ranch dressing mix
- ½ small brown onion peeled, sliced into thin ¼" rings
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Pat pork chops dry with paper towels. Lightly season both sides of each pork chop with salt and pepper. Set aside.
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Heat a large skillet on Medium-High heat until it hot. Add butter; heat until melted; spread it out to coat the skillet.
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Add pork chops to the melted butter in a single layer. Cook only until pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side 1-2 minutes. Don't cook pork chops all the way through!
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Place pork chops in an ungreased crockpot in a single layer. Pour water around the edges of the pork chops. Add cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread soup mixture on top of the chops, covering them as much as possible. Sprinkle Ranch dressing mix on top, evenly distributing it. Lay the onion slices on top of the pork chops.
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Cover crockpot; cook on Low Heat for 6 hours, undisturbed. When done, remove the lid; transfer pork chops out of the slow cooker with a spatula and onto individual plates. Pork should have an internal temperature of 145°F.
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Give the "gravy" left in the crockpot a quick stir, then spoon it over the pork chops before serving (gravy's also good on mashed potatoes)! Serve and enjoy!