For cream of soup: You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you keep in the pantry. Cream of mushroom gives a deeper, savory flavor, while cream of celery keeps the sauce a bit lighter.
For extra creaminess, stir in a splash of heavy cream or a spoonful of sour cream at the very end of cooking, once the heat is off, to avoid curdling.
Creamy pork chop sauce with a spoonful lifted up
For picky eaters: If anyone in the family is sensitive to strong flavors, use about 3/4 of the ranch packet the first time you make it, then adjust next time if they enjoy it. You can also serve the sauce on the side for kids who prefer their meat plain—just lift out a chop, gently wipe off some sauce, and then drizzle a little on for dipping.
Add-ins (keeping it simple): If you don’t mind going beyond three ingredients, you can layer sliced onions or baby carrots under the pork for a built-in side, or add a handful of sliced mushrooms on top before cooking. A sprinkle of dried parsley or chives at the end will add a touch of green, similar to the herb speckles in the sauce.
Pork chops served with carrots and green vegetables
Texture tips: If the sauce is a little thicker than you like, whisk in 1 to 2 tablespoons of milk or broth right in the slow cooker after cooking until it reaches your desired consistency. If it’s too thin for your taste, remove the lid and let it cook on HIGH for about 15 to 20 minutes to reduce slightly, stirring now and then.
Food safety tips: Use fresh, refrigerated pork chops and keep them chilled until you’re ready to cook. If your chops are frozen, thaw them fully in the refrigerator before adding to the slow cooker; starting with frozen meat can keep it at an unsafe temperature too long.
Make sure the pork reaches an internal temperature of at least 145°F (63°C), though for this recipe you’ll likely cook it well past that for tenderness. Keep the slow cooker covered during cooking to maintain a safe, even temperature, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving.
ADVERTISEMENT
