October 20, 2014
3 hrs 5 mins
4 center-cut rib pork chops (bone-in or boneless)
1 can (10.75 oz) fat-free cream of chicken soup (like Campbells)
1 envelope dry Ranch Dressing mix
1 tablespoon light butter (I Can't believe It's Not Butter - Light)
1Not necessary but if you want to brown the pork chops 1st then do so with the butter. (I did to add a bit of color.) Add pork chops to slow cooker.
2Mix soup and ranch dressing mix together then pour on top of pork chops.
3Cook with lid on (no tea towel).
4High 3-4 hours; or low 5-6 hours (WestBend 6 quart) which is almost 6 L for those of you outside the USA
5Serve over rice.
7(I doubled the recipe by adding 4 pork chops, then 1/2 of soup mixture, 4 more pork chops and the balance of the soup mixture. They turned out fine layered.)
9Weight Watchers approximately 8 Points Plus per serving depending on the size of your pork chop.
11(note by recipe submitter: inspired by recipe from The Midnight Baker)
Submitted by Larell Adney Strickland
March 2, 2018
We have the recipe to make your own here in our FB group FILE
March 1, 2018
Hi , i wanted to make this but my local shopping centre doesnt sell the dry ranch mix. What could you use instead?
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