Ranch Crock Pot Pork Chops - Freezer to Crock Pot

Finding new ways to cook pork chops can be challenging.  A friend told me about this, and I just had to try it.  Ranch Crock Pot Pork Chops are a great way to cook pork tenderloins in the crock pot and have a savory gravy to serve over potatoes, rice, or on toast.  

When I was told about this, I had one of those forehead-slapping moments that was like, "Really?  Three ingredients?  Why didn't I think of that!"  The ingredients were so obvious.  I don't know why I hadn't put them together before.  Plus, just about anything with ranch is awesome. 

Without further adieu, here they are:  

RANCH CROCK POT PORK CHOPS
4-6 thick cut pork tenderloins or chops (I prefer tenderloins)

1 can cream of chicken soup

1 package powdered ranch dressing mix

Put the powdered ranch dressing mix in a gallon zippered bag.  Put the chops in the bag, and shake to coat the chops with the dressing mix.  Add the can of chicken soup and enough water to "wash out" the can.  Remove air from bag, seal, and then massage to distribute the ingredients.  When ready to use, remove frozen block from bag and place in crock pot.  Cook approximately 6-8 hours on low or 4-6 on high.  You might need to remove the chops and whisk the gravy with a wire whisk in case lumps have formed.  Serve over mashed potatoes, rice, or toast.  

If cooking immediately, just place chops in crock pot along with cream of chicken soup, and sprinkle dressing mix over the top.  Stir until blended then cook for 6-8 hours on low.  

The gravy that this makes is excellent, so if you want extra gravy, you might consider doubling up on the cream of chicken soup and ranch dressing mix.  Enjoy!

Freezer to Crock Pot - Smothered Pork Chops

Crock pot smothered pork chops are a nice change of pace from the usual fried or grilled pork chop.  These come out tender and fall apart (as evidenced by the photo!).  This is a flavorful recipe that brings out the flavor of the pork chops while providing a satisfying and savory gravy to serve over noodles or toast.   

This was part of a post showing make-ahead crock pot meals.  See the original post  HERE.

Smothered Pork Chops

3-4 boneless pork tenderloins/chops 

1 large onion, cut into rings

1 can cream of chicken or cream of mushroom soup

About 1 tablespoon Montreal/Canadian Steak seasoning 

4-6 peeled and sliced potatoes when ready to cook

Season pork tenderloins with steak seasoning, and layer with onions in 1 gallon zippered freezer bag.  Add cream soup and remainder of steak seasoning.  Squeeze air out of bag and seal.  Freeze.  When ready to cook peel and slice 4-6 potatoes and place them in the bottom of the crock pot.  Then place the entire block of frozen food on top of this in the crock pot and cook on high for 4-6 hours or low for 6-8 hours.   Serve over noodles or toast. 

Freezer to Crock Pot - Pork Green Chili

We love spicy food.  This recipe for pork green chili fits the bill.  It is not a heavy chili but is very flavorful and uses broth and other spices to create interesting and satisfying flavors.  

This works well in the crock pot  and can be cooked straight from the freezer.  It also works equally well when made stove top.  Serve it with tortillas or spoon it over rice.  Top with a dollop of sour cream, and you'll be in heaven. 

Pork Green Chili

2 Tablespoons olive oil or cooking oil

3 lbs. pork, cut into medallions (I used pork tenderloins)

Ground black pepper

1 large onion, chopped

2 minced garlic cloves

2 green (bell) peppers, chopped

2  (4 oz.) cans green chiles, chopped

1 teaspoon oregano

½ teaspoon ground cumin

¾ teaspoon salt

2 Tablespoons dried cilantro (If using fresh cilantro, increase to ½ cup).

1 teaspoon vinegar

1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)

Lightly brown meat in oil over medium heat.  Lightly pepper meat and place in the bottom of a 1 gallon zippered freezer bag.  Add remaining ingredients.  Squeeze air out, seal, and massage ingredients to distribute. 

When ready to cook, place in crock pot and cook on high for 6 hours or low for approximately 8 hours.  Serve with rice, tortillas, and sour cream. 

Stovetop version:  Lightly brown meat in oil over medium heat.  Add onion, garlic, and peppers and saute until onions are translucent.  Add remaining ingredients.  Bring to a boil, cover, and simmer 1-1/2 hours. Stir periodically and check liquid level.  Add water as needed.