![]() They are so tender, they pull apart with a fork! Lots of flavor, and SO simple to make…it is a regular in our menu rotation. Mix together your soups in a medium size bowl and pour over your pork chops. Just make sure you use TWO cans, or else you won’t have enough yummy gravy for your potatoes :-) Place your pork chops in the bottom of your 4 quart crock pot. Serve pork chops over rice and garnish with chopped cilantro. Cover and cook on high for 3-4 hours or on low 6 hours. ![]() Place pork chops in the slow cooker along with the pineapple slices. Heat the olive oil in a large skillet over medium-high heat. Peel the garlic, mince it, and set it aside. Peel the onion, cut it into 1/2-inch pieces, and set it aside. Sprinkle with kosher salt and freshly ground black pepper. I usually use one can of Cream of Chicken and one can of Cream of Mushroom (this time around, I actually used Golden Mushroom), but you can really use whatever you prefer. Pour half of the sauce mixture into the slow cooker. Pat the pork chops with paper towels to dry. It makes such a great gravy (you’ve GOT to make mashed potatoes to go with this!), and if you can find the low fat/low sodium soups, it’s not that bad for you. I am not usually a fan of recipes that are based on those “cream of” soups and don’t cook with them too regularly, but this recipe is one of my exceptions. It doesn’t get much easier – a packet of ranch dressing mix (or make your own – that’s what I do to make it a lower sodium/no MSG recipe), two cans of “cream of whatever” soups, and pork chops – thawed OR frozen. After reading all of the comments on her post (and knowing my family’s preferences) I adapted the recipe a bit to suit our tastes and came up with a version that’s a little less salty and has more gravy. You can check out her post for the original recipe, which also includes a yummy looking recipe for Parmesan Mashed Potatoes. I originally found this recipe for Ranch House Crock Pot Pork Chops on Pinterest from Real Mom Kitchen. But, I’ve found the answer to deliciously moist and tender pork chops – the crock pot! It is SO hard for me to cook them so they’re not overly dry or tough. In the same skillet, brown the onions in. 10.5 Ounces Canned Cream Of Mushroom Soup 10.5 Ounces Canned Cream Of Celery Soup 2 Ribs Celery 1 Medium Yellow Onion 2 Cloves Garlic. In a separate bowl mix the cream of soups, onion, celery and garlic. ![]() These Crock Pot Ranch Pork Chops are one of my favorites! I am normally not a big fan of pork chops. Preparation In a large skillet over medium-high heat, brown the pork chops in the oil. Place the seasoned pork chops in the bottom of a 6 quart or larger slow cooker. ![]()
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