Week of October 24th-28th 2016
2 pounds boneless loin pork chops
2 tablespoons olive oil
8 ounces button mushrooms
1 can cream of mushroom soup
1 envelope country gravy mix
¼ cup ranch seasoning mix
¼ cup water
Heat a large skillet over medium-high heat. Add oil. Brown pork chops well on both sides. Place in a 5-7 quart slow cooker.
In a small bowl, mix the soup, gravy mix and the ranch seasoning mix. Spread on top of the pork chops.In the same skillet, brown mushrooms. Deglaze pan with the ¼ cup water. Add the mushrooms and liquid to the slow cooker. Even if you don’t use the mushrooms, deglaze the pan and add the liquid to the slow cooker.
Cook on low 6-8 hours or high 3-5 hours.