4 thick-cut pork chops, bone in or boneless
1 (10.75 oz) can cream of chicken soup (I used 98% fat free)
1 (1 oz) package dry ranch dressing mix
4 cloves garlic, minced
1/2 cup chicken broth
pepper to taste

Combine soup, dressing mix, garlic, and broth. Sprinkle chops with pepper (do not salt). Place chops in slow cooker and pour soup mixture over top. Cover and cook on high 4 hours or low 6-7 hours. Serve over rice or hot potatoes.

Stacy's Notes: First made February 2015, from a pin I had on Pinterest. For us, I just used 2 boneless pork chops but made the full measure of sauce, we like to have gravy for potatoes. Used my dry ranch seasoning mix I make, about 2-3 Tablespoons, and try to season the chops with more than just pepper (Mrs Dash, garlic powder, onion powder, jarred minced garlic, etc). I usually cook these in the West Bend on high (setting 4) for about 3-4 hours. They are literally falling apart by then.