This is an easy and very Midwest recipe, pork and ranch.
Laying the pork chops on the bottom of the crock pot, and adding a little fat, a little acid, and some salty, ranchy flavors make for a very tender and flavorful pork chop.
When you are shopping for pork chops look for marbling and for a darker red color throughout the chop. This recipe also does better with a thicker cut of chop if you are going to be leaving it while you are at work or out of the house. If you are going to be home a thinner-cut chop also works really well, it just doesn’t take as long to cook.
Makes 4 servings
4 pork chops (thick cut) frozen
4 tsp butter
2 tsp dry ranch seasoning (packet or homemade)
2 T white wine vinegar
Get your crock pot.
Place 2 frozen pork chops on the bottom. Put 1 tsp of butter on each pork chop. Sprinkle 1/2 tsp of ranch seasoning on each pork chop. Sprinkle with 1 T white wine vinegar.
Place the other two pork chops on the bottom ones. Repeat the seasoning process.
Cook on low for 4-5 hours or until the internal temperature reads 145 minimum.
Full disclosure, I have turned them on when I leave for work and they cook for 8+ hours, they taste amazing although they may dry out if they are too thin if you cook them this long. You could add some chicken broth if you would like to help keep them more moist if leaving them in the crock pot for this long.