2poundsbone in pork-butt steaks(pork shoulder chops/steaks)
1largeonion(thinly sliced)
24ouncesbaby potatoes(halved)
1(10-ounce can)condensed cream of mushroom soup(cream of chicken soup may be substituted as well)
1packetranch seasoning
1(14.5-ounce)can diced fire-roasted tomatoes
4tablespoonsbutter
1tablespooncornstarch
Instructions
Optional step: Sear the pork chops in 2 tablespoon butter, browning each side (about 3 minutes per side on medium high heat). Remove pork chops and set aside. Add onion and cook until softened.
Mix together cream of mushroom soup, cornstarch, ranch seasoning, and diced tomatoes in a small bowl.
Add potatoes and onions to the bottom of the crockpot, place pork chops on top followed by diced tomatoes and then ranch dressing mixture. Top with remaining pats of butter.
Cover and cook on low 3 to 4 hours or until tender and done. Pork chops are done when they reach 145 degrees F.
Serve and season with salt and pepper to taste.
Notes
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VARIATIONS: Use regular diced tomatoes instead of fire-roasted. Use pork butt, pork shoulder, or pork blade steaks. The chops often come in large steaks or slices - cut into appropriate servings as needed.
SERVING SUGGESTIONS: Garnish with fresh chopped parsley and season to taste. Pairs well with green beans or broccoli.