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
1 8oz package cream cheese
4 Tbsp butter
1 can cream of mushroom soup
1 package Ranch dressing mix
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.