Tasty 2-Step Pork Chops

(Found here: http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=24179&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dpork%2bchops%26page%3d2)

Tasty 2-Step Pork Chops



1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Garlic Pork Chops: Add 1 clove garlic, minced, to the skillet with the pork chops.



RECIPE TIPS
Tip: Also great with Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, with 1/2 cup milk instead of water.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

(found here: http://realmomkitchen.blogspot.com/2009/03/ranch-house-crock-pot-pork-chops-with.html)

6 pork chops,

1/2 inch thick1 packet dry Ranch Dressing Seasoning

10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes

5 Tablespoons real butter

1 cup fresh grated Parmesan cheese

6 cloves roasted garlic (directions are below)

1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)

1 Tablespoon salt, or to taste

1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted GarlicPreheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves

Crock Pot Country Style Ribs

Crock Pot Country Style Ribs
Found here: http://crockpot365.blogspot.com/2008/02/crockpot-barbecue-beef-ribs.html

The Ingredients
--5lbs of ribs (the ones pictured are English Short Ribs)
--bottle of favorite barbecue sauce
--one diced yellow onion
--8 cloves of garlic, smashed and chopped
--2 chopped green onions
--pinch of black pepper

The Directions:

--while chopping vegetables, brown ribs on a broiler sheet for 15 minutes at 400 degrees.

--put ribs in the bottom of your stoneware
--put chopped veggies on top
--cover with entire bottle of barbecue sauce
--add pinch of pepper
--cover and cook on low for 8-10 hours, high for 4-6


--Serve with corn on the cob and white rice.
--Floss.

Cafe Rio Sweet Pork Salad

CAFE RIO SWEET PORK BURRITO RECIPE
Found Here: (http://favfamilyrecipes.blogspot.com/2007/11/jared-and-i-love-cafe-rio.html)
SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!