After that, I added a little white wine and whisked it some more. After I finished making a salad to serve with the pork and potatoes, I put the sauce into a sauce pan and thickened it with cornstarch. I gave it some more time so that it would meld. Trying to salvage dinner, I nervously, added more ranch seasoning and some dry onion soup and mixed it well. It was edible and didn’t taste bad, but it certainly did not taste great. I was gravely disappointed! It was so blah! I didn’t want to serve that for dinner. The sauce seemed VERY watery and didn’t seem to have enough flavor, but I trusted it would be good…Ībout a half hour before serving dinner, I sampled the sauce to make sure it was okay. I was a little skeptical of how it would be. Mixed up the ingredients for the sauce and poured it over the pork and potatoes. Then added the pork and potatoes to the crock pot. (There are a few different ranch seasonings out there, but I prefer Hidden Valley) Plus, it cooks in a crock pot! Easy peasy! Making The Ranch Pork ChopsĪs I mentioned, I had all of the ingredients to make these ranch pork chop and the directions seemed easy enough to follow. Ranch usually in my repertoire of recipes, but I had previously bought ranch seasoning to try it out so I was game to try this recipe. It’s not because I don’t enjoy the taste, it’s merely because I tend to choose recipes that consist of garlic, honey, or Mexican-type spices. It turned out that I had all of the ingredients so I could make that recipe the next day. Since, I had already planned on making pork chops the next day so I was very interested in what it entailed. Well, someone posted a recipe for crock pot ranch pork chops with potatoes. It’s great to get inspiration from other people and get out of my bubble and hum-drum of the same old, same old recipes. I enjoy reading the posts and seeing pictures of other people’s meals, desserts, and drinks. 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.I belong to a few recipe groups on Facebook. Just make sure you use TWO cans, or else you won’t have enough yummy gravy for your potatoes :-) 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. 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. These Crock Pot Ranch Pork Chops are one of my favorites! I am normally not a big fan of pork chops.
0 Comments
Leave a Reply. |