Behind the Lace Curtains-Sunday Dinner, Crock Pot Pork Chops

Whoever invented the Crock Pot should get a medal.  From the White House, and make it real official.  Working people everywhere have put their Crock Pots to good use, and it comes in really handy during the hot summer months, too, when you’re sick of eating salad, chilled soups and cold sandwiches.  Put a meal in the Crock Pot, set the temp, go about your day and have a delicious meal without heating up the kitchen, while making it smell delicious!

Last week, I tried a Crock Pot recipe someone “liked” on Facebook, so I’ll share it with you.  You will need 4-6 pork chops.  Sprinkle each chop with a packet of ranch seasoning, both front and back sides.  Layer in Crock Pot.  Use two cans of Cream of Mushroom soup (the recipe called for Cream of Chicken, but I used mushroom) and pour over the pork chops.  Set on high for 4 hours or low for 6 hours.  This recipe is delicious.  I want to try other cream soups in the future-Cream of Chicken and Mushroom, Cream of Onion, Cream of Chicken with Herbs all sound good, don’t you think?  Maybe Cream of Celery, too.

I served this with some Stove Top stuffing and buttered corn.  Those two sides were quick and easy, not giving too much time to heat up the kitchen like a sauna!

This isn’t a recipe I would make often-too many preservatives, too much processed food and too much salt for an everyday meal for me.  But, for Sunday dinner in sweltering heat, it was perfect for Jamey and me!

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