Creamy Pork Chops

July 28th, 2010

I don’t have a picture for these yet.  You’ll just have to trust me when I tell you how yummy they are.

I think there may be a misconception that all of my recipes are these hard involved recipes like the unbelievably amazing tasting Sour Cream Chicken Enchiladas.  There’s a lot of work there.  Made much less if you cook ahead a few of the ingredients, none-the-less pretty involved, but oh so worth it.  I promise not everything I do is difficult.  I’d lose my mind if it were.

So, are you ready for, like, the easiest recipe ever?

Ingredients:

• 3-4 pounds country style pork ribs, boneless (or boneless pork chops)
• 1 family sized can cream of chicken soup (you could use cream of mushroom, but I don’t like cream of mushroom, therefore I use chicken)
• salt and pepper to taste

Directions:

Put pork ribs in crockpot.  Pour soup on top.  Add a little salt and pepper.  Cook on low for 8 hours.

I normally don’t double this recipe since I serve it with veggies and rice – it usually makes enough for our family for one meal.  Want leftovers?  Double up!

I serve this with those in-the-bag steamable veggies found in the freezer section.  I put some garlic salt on the veggies with a little margarine.  I serve the Creamy Pork Chops with rice and pour the “gravy” they cooked in over it.

That would be it.