Ranch Style Crock Pot Pork Chops
6-8 boneless pork chops
1 envelope Ranch dressing mix
1 can cream mushroom soup
1 can cream of chicken soup
Brown pork chops, seasoning with a little salt and pepper.
Spray crock pot with cooking spray. Add half pork chops to crock pot, sprinkle with half of Ranch dressing mix. Repeat with remaining pork chops and dressing mix. Spoon soup over top.
Bake on low for 6 to 8 hours. Or until pork chops are done and fall apart.
Serve over mashed potatoes.
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Slower Cooker Mushroom Basil Pork Chops
6 to 8 boneless pork chops
1 package lipton onion soup mix
1/4 tsp. black pepper
2 cans cream of mushroom soup
1 cup water
1 tsp. dried basil
2 bay leaves
In small bowl, combine soups and 1 cup water. Whisk until smooth. Set aside.
Place pork chops in frying pan, sprinkle with a little season salt and pepper. Brown slightly on both sides. Place 3 to 4 pork chops on bottom of crock pot. Sprinkle with half package of onion soup mix. Pour half soup mixture over meat and repeat.
Sprinkle with black pepper, basil and add bay leaves.
Cook on low 6-8 hours, depending on the size of your pork chops. Check after 6 hours, pork chops are done when they fall apart.
Serve with yellow rice and veggies.
Tip: This recipe can also be made with chicken, just skip browning and replace the cream of mushroom soup with cream of chicken. Use as a gravy for Hawaiian Haystacks, mashed potatoes or rice.
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Apple Stuffing Pork Chops
4 boneless pork chops
1 package chicken stove top stuffing, prepared
1 can apple pie filling
Brown pork chops in skillet, seasoning with season salt and pepper. Just until browned on both sides.
Spray crock pot with cooking spray. Pour in apple pie filling and top with pork chops.
Spoon prepared stuffing on top of pork chops.
Cook on low for 6 to 8 hours or until pork chops are tender.
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I love this pulled pork recipe. I've tried a few and this is one of my favorites.
It's really spicy, that's why I LOVE it.
Spicy Pulled Pork
5 to 7 pound whole pork shoulder
1 large onion
Kosher salt
pepper
1 12 ounce can Chipotle Peppers in Adobo Sauce
2 cans Dr. Pepper
4 TB brown sugar
Generously season all sides of pork roast with salt and pepper.
Chop onion in large chunks. Lay in bottom of large dutch oven and place roast on top.
Pour can of Chipotle Peppers and Dr. Pepper over roast. Add brown sugar and stir.
Place lid on pot and bake in 300 degree oven for 6 hours, or until roast falls apart. Turn roast halfway through baking.
Remove roast to cutting board and shred roast with two forks. Remove any fat from meat. Strain any fat from liquid and return meat to cooking liquid and keep warm.
Serve with Kaiser rolls and coleslaw.
Recipe Source: The Pioneer Woman
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I love my friend Hetti's Chile Verde but if you want to make it from "scratch", this one is incredible.
Chile Verde Bowl
2 TB vegetable oil
5 pound boneless pork roast, trimmed
season salt and pepper
2 yellow onions, chopped
5 cloves garlic, finely minced
1 15 ounce can green enchilada sauce
2 4 ounce cans diced green chiles
2 14 ounce cans diced tomatoes with green chiles
1 tsp. chicken or beef bouillon granules
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Cut pork roast in 4 pieces. Season pork with season salt and pepper on all sides. Brown roast on all sides in vegetable oil. Add garlic and onions, cook for 2 minutes, stirring often. Place pork, garlic and onions in crock pot. Stir in remaining ingredients. Cook on low for 8 to 9 hours.
Remove roast and shred into bite size pieces. Keep warm with foil. Pour liquid from crock pot in large saucepan. Bring mixture to a boil on stove and simmer over medium-low heat for 20 to 30 minutes, stirring often. Add roast and verde mixture back to crock pot, stirring to coat. Turn crock pot to high to allow mixture to heat through.
Serve with warm tortillas, sour cream, cheese, green onions and tomatoes if desired.
Recipe Source adapted from: The Sisters Cafe and Mel's Kitchen
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