10 servings
- 1 large onion, sliced into rings
- 10 center-cut boneless pork chops, trimmed
- 1 (10.5-ounce) can cream of onion soup
- 1 (10.5-ounce) can cream of mushroom soup
- 5 fluid ounces water
- 1 (1-ounce) package ranch dressing mix
- 1 (1-ounce) package dry onion soup mix
- Salt and ground black pepper to taste
- Spread 1/2 of the onion slices in the bottom of the slow cooker.
- Arrange 5 pork chops on top.
- Repeat layering with remaining onion and pork chops.
- Pour both condensed soups and water over pork chops and onion.
- Sprinkle dressing and soup mixes over top, then season with salt and pepper.
- Cover and cook on Low for 4 1/2 to 5 hours or High for 2 1/2 to 3 hours.
- An instant-read thermometer inserted into the center should read at least 145°F.
NOTE: You can use a lower-sodium alternative dry dressing mix (available on this website), and you can get low- or no-sodium cream of mushroom soup from Campbell's or make your own. Cream of onion soup is difficult to find. It's just not popular. So substitute cream of mushroom soup (Campbell's makes a salt-free version) or use the recipe on this website and add chopped, caramelized onions.
About 1/2 cup finely diced onion should do it.