Ingredients
4 pork chops (bone-in or bone-in), about 2.5 cm thick
1 can (approx. 300g) mushroom cream
1 can (approx. 300g) chicken cream
1 cup chicken stock
1 sachet ranch seasoning
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Instructions
Season the chops with salt and pepper on both sides.
Place the chops in the bottom of a slow cooker (crockpot).
In a bowl, mix the mushroom cream, chicken cream, chicken stock, ranch seasoning, garlic powder, and onion powder until well blended.
Pour the sauce over the chops and ensure they are well coated.
Cover and cook:
On low for 6–7 hours
Or on high for 3–4 hours
Until the meat is tender and falls apart easily. Serve hot with white rice, mashed potatoes, or steamed vegetables.
Tip: For a thicker sauce, remove the lid for the last 30 minutes or add a tablespoon of cornstarch dissolved in a little water and stir gently.
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