Recipe Train

    This slow cooker recipe for creamy bacon ranch pork chops is a favorite at Rena Schneller’s house. “I love this recipe because I can drop everything in the Crockpot in the morning, and supper is ready when everybody gets home,” she said. “It’s super easy and doesn’t heat the house up during the summertime.”

Crockpot Creamy Bacon Ranch Pork Chops

    8 medium to large sized uncooked potatoes
    2 10.75-ounce cans cream of chicken soup
    6 boneless pork chops
    1 cup milk
    1 1-ounce packet ranch salad dressing
    1/4 cup shredded bacon
    6 ounces cheddar cheese
    1 tablespoon garlic powder
    Salt and pepper to taste
    
    Spray the Crockpot with nonstick cooking spray.
    Slice the potatoes and place them into the bottom of the Crockpot. Place the pork chops on top of the potatoes.
    In a small bowl, mix the undiluted soup, milk, ranch dressing, bacon and the rest of the seasonings. Place the soup mix over the top of the pork chops.
    Cover and cook on high for four hours or low for eight hours.
    Place the shredded cheese on top when there are 10 minutes left, or sprinkle the shredded cheese just before serving because the dish will be hot enough to make the cheese gooey.

Next stop on the recipe train: GIna Martin’s homemade vanilla ice cream
Chugga chugga chew chew!