Crockpot Creamy Ranch Pork Chops

Photo courtesy of livinglaughingloving.com

I saw this recipe on livinglaughingandloving.com and decided to give it a try last night since my boyfriend and I were both working late and I knew I wouldn't want to cook when I got home. It's super simple, requiring only 3 ingredients, really inexpensive to make, AND the crockpot does all the work for you!

All you need is:
Pork chops
1 pack Hidden Valley Ranch dry seasoning mix
1-2 cans cream of chicken soup*
1-2 cans of water*

Mix ingredients well, pour into crockpot, add pork chops. And that's it!

*Depends on the size of your crock pot and how many pork chops you're making. I made 4 thinly sliced pork chops and used 1 1/2 cans of cream of chicken soup and very little water because I wanted the liquid to cover the chops and it to be somewhat thick like gravy- it's completely up to you.

This dish is great because you can serve it with whatever side(s) you want. I made some rice and a salad when I got home and used the left over liquid as sort of a gravy to top the porkchops and rice with.

I think I'm going to try this recipe with chicken sometime, also- just an idea. Let me know how it turns out if you try it first.

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Spanish-Style Couscous

I found this recipe in my Rival Crock-Pot Cookbook and decided to try it for dinner.

You'll need: 
1 pound ground beef
1 can (14 1/2 oz) beef broth
1 small green pepper, cut into 1/2-inch pieces
1/2 cup pimiento-stuffed green olives, sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon thyme
1 1/3 cups water (for couscous)
1 cup uncooked couscous


What I added:
1 teaspoon ground Cayenne red pepper
1 1/2 teaspoons black pepper
2 extra garlic cloves (to make 4 cloves total)
1/2 cup extra sliced green olives (to make 1 cup total)
1 small (4 oz) can diced hot green chili peppers


Brown ground beef in skillet on stove, drain and discard fat. Transfer to slow cooker. Add beef broth, green pepper, onion, garlic, cumin and thyme; stir well.


Cover and cook on low for 4 hours or until green pepper is tender.


Bring water to a boil over high heat in small saucepan. Stir in couscous. Cover; remove from heat. Let stand for 5 minutes; fluff with fork.


Stir couscous onto plates and top with beef.

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