10.75 oz cream of mushroom soup 1 can
4 oz cream cheese softened
2 tbsp dried parsley
1 tsp dried dill weed
1 tsp garlic powder
# CLICK PIN TO SEE FULL RECIPES #
- In a medium bowl, add cream of mushroom, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Use a hand mixer (or a spatula and some elbow grease) to mix the ingredients on LOW until only small clumps of cream cheese remain, about 2-4 minutes.
- Add white wine (or chicken broth) to bowl and gently fold in with the cream until absorbed, about another 2-4 minutes.
- Place pork chops in the bottom of a 6 quarts crock pot and arrange in an even layer. Pour ranch mixture on top and spread until the tops of the pork chops are covered.
For Full Instruction: homemadehooplah.com
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