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Amanda Goodner: "My pork chops were frozen so I let it cook for fi…" Read More
6Ingredients
4Hours
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 pork chops (thick-cut, bone in or boneless)
- 10.75 oz. cream of chicken soup (I used 98% fat free)
- 1 oz. ranch dressing mix
- 4 cloves garlic (minced)
- 1/2 cup chicken broth
- pepper (to taste)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium950mg40% |
| Potassium870mg25% |
| Protein36g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber<1g4% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Amanda Goodner 3 years ago
My pork chops were frozen so I let it cook for five hours. I also added 1 lb of baby carrots and they turned out delicious.
Ann M 4 years ago
Easy and delicious. I lined the bottom of my crockpot with a pack of baby carrots and cooked on low for six hours and 30 minutes. The 30 minutes extra was because the pork chops were not 100% defrosted and the couple of extra minutes worked as advertised. Pork chops were cooked through and juicy. Mine created quite a nice amount of gravy so added homemade biscuits to the meal. Will definitely make again.