Ranch Favorite Recipes
Ranch Smothered Pork Chops Over Rice
Ingredients:
4-5 bone in center cut pork chops
3-4 10.5 oz Cream of Celery Soup
1 can of water from one can of Cream of Celery Soup
2 Green Bell Peppers sliced in wide strips
2 Red Bell Peppers sliced in wide strips
2 Yellow Bell Peppers sliced in wide strips
2 Large Yellow Onions sliced in wide strips
1 tsp. Of each Salt & Pepper for flour
1 tsp. Red Pepper Flakes to Taste if you like it hot
Granulated Garlic to Taste
(We use Montreal Steak Seasoning to add more flavor to taste)
1 cup of all purpose flour
½ cup of canola oil
3 cups of white rice
Let’s get cooking:
Salt and Pepper and Flour pork chops and then brown in a frying pan with canola oil. We aren’t cooking them all the way, just a nice golden color. Remove and place on paper towels to drain excess oil.
Slice all bell peppers and onions in wide strips and one layer of vegetables to the bottom of the crock pot. Then add 2 or 3 pork chops and add 2 cans of the Cream of Celery Soup over it and repeat with another layer of vegetables, the remaining pork chops, and 2 cans of Cream of Celery Soup.
Add one can of water (10 oz) and start the crock pot.
Set your crock pot to high for 5-6 hours or until the vegetables are tender.
Cook your white rice to package directions and then add rice to your plate and cover with a pork chop and creamy sauced vegetable and enjoy!
NOTE:
If you are feeding 6 people you can brown 12 center cut pork chops and use 7 cans of Cream of Celery Soup and double the amount of vegetables and seasoning to taste. Don’t forget more rice! Leftovers are amazing too.
Ranch Favorite Recipes
Ranch Stuffed Cabbage Rolls
Ingredients:
1 head of cabbage
1 lb of ground beef / 80/20
1 cup of cooked white rice
½ medium onion diced
½ tsp McCormick Montreal Steak Seasoning
(we use it because it has garlic, salt, pepper, and more in it - perfect blend)
1 egg whipped
2 - 26 oz can of Tomato Soup (we love extra soup to pour over extra rice we make to eat on the side with the stuffed cabbage rolls)
2 dozen toothpicks
Let’s Get Cooking:
Take out the head of cabbage and cut the center core out using a pairing knife.
In a large stock pot boil water and place the whole head of cabbage into the
boiling water for 10 - 15 minutes. Then remove the head of cabbage and peel
the leaves apart carefully.
Mix the ground beef, cooked white rice, onion, seasoning, and egg into a mixing bowl and add a quarter cup of the tomato soup to the meat mixture.
Making the cabbage rolls:
Stuff the meat mixture in the leaves and roll up. You can pin with two toothpicks.
Note: If you have small cabbage pieces you can put two together, just overlap them.
Put some tomato soup in the bottom of a 11” x 13” casserole dish and then place the rolled cabbage. Pour the remaining tomato soup over the cabbage rolls and sprinkle some Montreal Steak Seasoning over top. Not too heavy because the seasoning can be salty.
Bake at 400 degrees in the over for one hour.
Your plate: Add rice to your plate with two stuffed cabbage rolls, remove the toothpicks and then add more soup to cover and enjoy! BBQqqqqqqqq!
More To Come!
More Ranch Recipes Coming Soon from BBQ Rando
Stay tuned for more delicious creations coming straight from the smoker! BBQ Rando is busy perfecting new recipes, so be sure to check back soon for the latest flavors.
