• 8 boneless pork chops
• 1 ounce dry Ranch Seasoning Mix Packet
• 2 (10 3/4 ounce cans) Cream of Chicken Soup
• 1 (14 1/2 ounce can) chicken broth
• 1 tablespoon corn starch, for thickening gravy if needed at the end
• For Noodles
• 8 ounce bag dry wide egg noodles
• 1/2 cup butter
• 3 tablespoons extra virgin olive oil
• 1/4 cup parmesan cheese, from green container
• 1 teaspoon garlic salt

1. Spray a skillet with cooking spray and brown pork chops so they have a little golden color, a couple of minutes each side.
3. In the crockpot add 1 can of soup, 1/2 can broth and 1/2 of ranch seasoning and mix well. Add 4 browned pork chops and repeat layers using the remaining soup, broth, ranch and pork chops.
5. Cook on low 6 hours or high 4 hours.
7. If gravy needs to thicken up, add corn starch, mix well and cook for the final 30 minutes in the crockpot.
9. When the pork chops are almost done cooking, start your noodles.
11. In a pot, bring water to a boil and add noodles and cook according to package instructions. Drain.
13. Return noodles to pot and add all noodle ingredients and mix well.
15. Serve pork chops over noodles.

It's been so hot here and we've been eating alot of different salad's because I really don't want to heat up the kitchen so I decided to make us a hearty meal in the crockpot because my crockpot doesn't heat up the kitchen at all! I found several recipes on Pinterest similar to the one I came up with and my hubby made his famous garlic noodles parmesan to complete the dish! YAY, he's been on vacation for 2 weeks! This dish is so creamy and delicious and my kids love mashed potatoes as well as the noodles so I couldn't let this gravy pass up a trip on top of mashed potatoes so I made a small batch! Great choice, everything was gobbled down! This is one recipe you do want to try, even in the heat, it won't heat up your kitchen, I promise, and the best investment you can make is crockpot liners! They are a lifesaver, no burning, no mess!