Step 1

In a medium bowl, add cream of mushroom, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Use a hand mixer (or a spatula and some elbow grease) to mix the ingredients on LOW until only small clumps of cream cheese remain, about 2-4 minutes.

Step 2

Add white wine (or chicken broth) to bowl and gently fold in with the cream until absorbed, about another 2-4 minutes.

Step 3

Place pork chops in the bottom of a 6 quarts crock pot and arrange in an even layer. Pour ranch mixture on top and spread until the tops of the pork chops are covered.

Step 4

Cover crock pot and cook on LOW for 8 hours or HIGH for 4 hours.

Step 5

Serve pork chops on a bed of rice or pasta and garnish with parsley (optional).