Recipe by: Taste of Lizzy T

INGREDIENTS

• 2 tablespoon coconut oil
• 6 boneless pork chops (3/4-inch thick)
• ½ cup all-purpose flour
• 2 ranch salad dressing mixes (1 ounce each)
• 10.75 ounces condensed cream of chicken soup
• 1 cup sour cream

PREPARATION

1. Heat oil in skillet.
2. In a small bowl, combine the flour and 1 tablespoon ranch dressing mix.
3. Dredge chops in the flour mixture to coat.
4. Add chops to the hot skillet and cook until lightly browned, then flip and brown on the other side.
5. Place the browned chops in a slow cooker.
6. In a small bowl, combine the condensed soup, sour cream and remaining ranch powder mix. Mix well.
7. Spoon the creamy mixture over the pork chops.
8. Cover and cook for 4 hours on high or 5-6 hours on low or until the chops are pork tender.

Serves 6