A little tid bit about me – I LOVE food, but I do NOT love to cook.
However, seeing as I am priveleged to stay home with my Cowkids, I’ve definetly stepped up my game in preparing suppers over the years.
It’s got to be easy. Simple ingredients I can actually find, and not a lot of time put into it. That is why I so appreciate this yummy pork chop dish adapted from La Fuji Mama.
The slow cooker’s pretty much my favorite kitchen appliance. The Cowkids have their witching hour around 4-6pm (sometimes), so the least amount of work I have to do around then the better! Enter in the slow cooker, where I can do all the prep work needed in the late morning or early afternoon while The Cowkids are their normal joyful selves.
Here’s the recipe for this easy awesome slow cooker meal!
Easy Creamy Pork Chops and Peas
4-5 porkchops – they can be boneless or boned, and even frozen!!
4 Tbsp Butter
1 Can of Cream of Mushroom soup
1 Ranch Dressing packet mix
1 8oz package of cream cheese
Frozen Peas – however much you desire. (I use about 1/4 – 1/2 of the bag shown)
Microwave (in a microwavable bowl) the butter and cream cheese for about 1-2 minutes to soften the cream cheese and melt the butter.
Add in the Ranch dressing mix, cream of mushroom soup, and frozen peas. You can also add in 1/2 cup milk if you prefer it thinner. I like it thicker personally.
Spray your slow cooker with cooking spray. Put in the frozen pork chops. Dump the mixture on top.
Cover and cook on low for 7 to 8 hours.
Add in a quick garden salad for a side dish and enjoy!
I mostly love that you don’t have to defrost anything. I rarely think far ahead enough to pull something out of the freezer the night before.
Hope it serves you and your family well as it has mine!
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