Ranch Favorite Recipes

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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.