Step 1

Press brown/saute and add butter to the pot. Brown the chops one at a time on each side. Set chops aside and press start/stop.

Step 2

Place potatoes in the bottom of the pot and pour 1 cup water over them. Place the trivet over the potatoes. Add the chops to the pot (you may have to stack them) and sprinkle with the ranch dressing packet.

Step 3

Pour the mushroom soup over the top of the pork chops. Close the lid, close the steam release valve and cook on high pressure for 8 minutes. (Steam button defaults to 10 and then you can adjust down on the Crockpot Express)

Step 4

Do a natural pressure release for 8 minutes. Check your chops with a meat thermometer to be sure they are done! They should be 145 degrees in the center.

Step 5

Serve with the potatoes and the "gravy" created from the soup and the cooking juices!