Crockpot Creamy Ranch Pork Chops

Ingredients

Instructions

0 of 6 steps complete

1. 1Pat chops dry and season with salt and pepper. Heat oil in a skillet over medium-high heat and sear chops 2–3 minutes per side; browning does not cook them through.
2. 2Arrange onion and mushrooms in a 6-quart slow cooker and lay chops on top. Combine broth, dried parsley, dill, garlic powder and onion powder; pour around the chops.
3. 3Cover and cook on LOW for 4–6 hours; the displayed time estimates 5 hours. Pork must reach at least 145°F, followed by a 3-minute rest; shoulder chops usually need longer cooking to become fork-tender.
4. 4Transfer tender chops to a platter. Pour the cooking liquid and vegetables into a saucepan and stir in cream. Bring to a gentle simmer.
5. 5Mix cornstarch with cold water, whisk into the gravy and simmer 3–5 minutes until thickened. Taste and spoon over the chops, finishing with fresh parsley. Serve with mashed potatoes or vegetables if desired.
6. 6Refrigerate within 2 hours for up to 3–4 days. Reheat pork and gravy to 165°F.