I love my Crock Pot. It is honestly one of the greatest inventions...ever. Having two small boys it has been a Godsend lately.
This is the latest recipe I tried (found on Pinterest) so I can't take credit for coming up with it. It was incredibly easy to throw together and turned out so very, very good. My hubby even loved it and has taken the leftovers to work twice; I didn't get a chance to have any more! We don't have pork chops very often (bone in or out) because they are always so tough; these chops were FORK TENDER! I served it with garlic mashed potatoes, a fresh salad, and apple cinnamon muffins (my 4 year old's choice). The recipe and directions will follow the picture!
Ranch Pork Chops
4-6 boneless pork chops
1 can Cream of Chicken Soup
1 packet Ranch dressing mix
Mix the soup and ranch mix together. Place the pork chops in the Crock Pot and cover with the soup mixture. Cook on high 4 1/2 hours or low 6 1/2 hours. Spoon extra gravy over the mashed potatoes (recipe to follow).
*Because Crock Pots may vary in their cooking start checking your chops an hour or so before the cooking time is up!
*If you want more gravy, just use two cans of soup and about 1 1/4 of the ranch mixes!
*Slow Cooker liners by Reynolds are the second best invention ever! It makes clean up super easy!
Garlic Mashed Potatoes
Yukon Gold Potatoes
salt and pepper, to taste
Peel most of the skin off the potatoes and cut them into smaller pieces (makes it easier to cook). Put in a large pot of salted water and boil until fork tender. Drain the water. Mash potatoes. Add milk, butter, salt, pepper, and garlic powder and continue to mash until you get the consistency and taste you desire (more milk and butter and mashing = creamier potatoes).
*I use Yukon Golds because I just prefer the taste and texture of them but you can use any potatoes you want.
*You can also use minced garlic if you want; powder was just what I happened to have on hand.