Ranch House Crock Pot Pork Chops

I got this recipe off of Picky Palate.  This is a very good way to make pork chops.  I know a lot of times pork chops are very dry.  That is not the case with this meal.  They turn out moist and have so much flavor.  Very easy too, just throw it in the crock pot and walk away!!  I love recipes like this.  Also what's better than a recipe that only has three ingredients. 

Ranch House Crock Pot Pork Chops

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Pork Tenderloin

This is definitely a 5 star recipe, one of our family favorites. I got this recipe from my mother in law who is a very good cook. I think every recipe she has given me has been fantastic. What I love most about this recipe is that it is very simple. With little ones running around I am always grateful for easy recipes. This takes a little planning ahead so that you can marinade the tenderloin but then you just put it in the oven and let it cook. Turns out perfect every time.

Pork Tenderloin

2 (3/4 pound) pork tenderloins

1/2 cup soy sauce

1/4 cup water

2 cloves garlic, minced

1 tablespoon grated onion

1 tablespoon white vinegar

1/4 tsp ground red pepper

2 slices bacon

Mustard Sauce

Place tenderloins in a shallow dish. Combine soy sauce and next 5 ingredients; stir well. Pour marinade mixture over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloins from marinade, reserving marinade. Place on a rack in a shallow roasting pan. Place one slice of bacon on top of each tenderloin. Bake, uncovered, at 325 degrees for one hour and 10 minutes or until thermometer inserted in thickest part of tenderloins registers 160 degrees, basting frequently with marinade. Serve with Mustard Sauce. (I baste every 15 minutes)

Mustard Sauce

1/3 cup mayonnaise

1/3 sour cream

1 tablespoon dry mustard

1 tablespoon grated onion

1 1/2 tsp white vinegar

1/4 tsp salt

Combine all ingredients in a small bowl, stirring well. Cover and chill. Yield: 3/4 cup.

Tender Grilled Pork Chops

You will love this recipe. Pork chops can be really dry sometimes. That is not the case with this recipe. So tender and juicy. I got this recipe from My Kitchen Cafe. Go visiter her blog, she has some very good recipes.

Tender Grilled Pork Chops

4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning (such as Montreal Steak Seasoning or make your own*)

Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8). Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.