Wednesday, April 6, 2011

Slow-Cooker Creamy Pork Chops

I'll be honest. Sometimes I REALLY, REALLY don't feel like cooking. And as anyone who has ever shared a meal with me can attest, I am THE worst about picking a restaurant when it comes to eating out somewhere. But, I'm getting better, even though it means I ALWAYS choose from the same pool of restaurants

Thank goodness for my slow-cooker and a well-stocked pantry and freezer. I've been trying to use up some of the pork loin that I packed away back in January, and remembered a recipe I stumbled upon (literally, I was still using Stumble Upon) from Rachael's amazing site, La Fuji Mama. Unlike most of her recipes, which reflect the time she spent living overseas in Japan, this recipe is a simple, easy, toss everything in the slow cooker and let it go kind of recipe. 



And it's fantastic. You only need a handful of easy-to-find, inexpensive ingredients (which you probably already have), there's hardly any prep work, and you can even use FROZEN pork. Most people I know were completely unaware that, when using a slow cooker, you can use frozen meat - I do it all the time, and everything has always ended up perfectly cooked. In fact, whenever I use chicken breasts in a slow cooker recipe, I ALWAYS add them when frozen solid since breast meat has a tendency to dry out when slow cooked. Rachael's recipe calls to serve the pork over rice, but I prefer egg noodles or mashed potatoes. 


Slow-Cooker Creamy Pork Chops
adapted from La Fuji Mama

Ingredients:
1 8oz package cream cheese
4 Tbsp butter
1 can cream of mushroom soup
1 package Ranch dressing mix
4-5 pork chops (boneless, bone-in, whatever you've got)




Place the cream cheese & butter in a microwave-safe bowl and nuke for 1-2 minutes to soften the cream cheese and melt the butter.




Add the cream of mushroom soup and the Ranch dressing mix; stir until blended (it's OK if it's still kinda lumpy). If you want a thinner sauce (I prefer it thick), stir in 1/2 cup of milk and blend. 




Place the pork chops (mine were still frozen solid) in the bottom of a slow cooker sprayed with cooking spray. Spread the cream cheese/soup/Ranch mixture over the pork. Cover and cook on LOW for 7-8 hours. 




Serve the pork and sauce over egg noodles, rice, or mashed potatoes. 




25 comments:

  1. I currently have this cooking in my crockpot, the only exception being I used onion soup mix instead of ranch dressing mix (because I forgot to buy it and was too lazy to run back to the store). It sounds excellent, and I'm sure it'll taste as such :)

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  2. This is absolutely fabulous. Thank you!

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  3. I am cooking this now but time is short. Will it work with frozen chops on high for 5hrs instead of low for 7 or 8 hrs. ?? Can't wait to try it.

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  4. I've done this with frozen chops before with no problem whatsoever; I think I did HIGH for 4 hours, but I'm not 100% sure. Just check them and make sure they're tender, and you should be good to go!

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    1. Thank you. Yes they came out great. What a time and life saver.

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    2. Cooking it now had to add more pork chops

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  5. Googling for recipes & I "stumbled" upon yours! :D
    Throwing this in the crock pot now!

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    1. Happy stumbling! I hope you like the recipe, and thanks for reading!

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  6. i have made this a couple of times now, and its become one of my favorites! i used chicken once, but the pork is a lot better in my opinion. if i wanted to cook about 8-10 pork chops can i just double the recipe?
    -thanks!

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    1. I'm not 100% sure if you could double the recipe, but I bet it's possible. You might have to use a large crock pot though!

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  7. if the pork chops arent frozen will they be ok cooking for hrs on low?

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    1. I've made this both with frozen and thawed chops; they will be fine either way, though I sometimes only go for 6 hours with the thawed chops.

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  8. 7hrs is what i meant to post

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  9. Can you use greek yogurt instead of cream cheese?

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  10. This is amazing!!! We have it every Thursday night, and can't get enough of it!

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  11. I'm cooking this now, but slow in the oven,the only difference is I added shredded mozzarella 1/2 cup, can't wait to try it!!!

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    Replies
    1. I will post results later, clo

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    2. Sounds great! I hope it turned out well!

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  12. I've made this a few times already, and it has definitely become a favorite in my house. It's cooking right now and I can't wait for dinner! I also tried it once with chicken, which was good, but the pork chops are definitely better in my opinion. Thanks so much for the amazing recipe!

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    1. You're welcome! I'm glad you're enjoying the recipe!!

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  13. Would this be okay with cream of mushroom with roasted garlic? That's all I have on hand and wasn't sure about the flavor combo..

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