Ingredients
4 bone-in or boneless pork chops (about 1 inch thick)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 packet ranch dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Pro Tips
Sear the pork chops first! If you have time, quickly searing the pork chops in a hot skillet adds extra flavor.
Layer smartly. Place the pork chops in a single layer for even cooking.
Adjust the seasoning. Taste the gravy before serving and add extra salt, pepper, or even a splash of cream if needed.
Make it kid-friendly. If your kids don’t love mushroom soup, you can use two cans of cream of chicken instead.
Thicken the gravy. If the gravy is too thin for your liking, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) at the end and let it thicken.
Possible Substitutions and Variations
No ranch mix? Use Italian dressing mix instead for a different flavor profile.
Gluten-free? Use gluten-free cream soups and broth.
Add veggies! Toss in sliced mushrooms, onions, or even carrots for extra flavor.
Swap the meat. Chicken thighs work beautifully in place of pork chops if you’re in the mood for chicken.