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From Val’s Kitchen has teamed up with Better In Bulk to bring you a few other bloggers to bring you this recipe linky. This feature runs every Monday. It’s a great opportunity for you to find and share menu ideas. Some weeks I’ll be sharing a recipe of my own, while other weeks I’ll be featuring one of the your recipes (from those submitted the previous week). Please visit the other bloggers and readers and check out the recipes they’ve shared. You never know, you could meal plan your whole week right here in a matter of minutes!
This week, I’m featuring a crockpot dinner that’s perfect for cool weather. It’s tasty and filling and really easy to make.
Crockpot Creamy Bacon Ranch Pork Chops Recipe
- 8x medium to large sized uncooked potatoes
- 2x 10 3/4 oz cans cream of chicken soup (do not dilute)
- 1.5 lb boneless pork chops
- 1 cup milk
- 1x 1 oz packet ranch salad dressing
- 1/4 cup shredded bacon
- 4-6 oz shredded cheddar cheese
- 1 tbsp garlic powder
- slat and pepper to taste
Spray the crockpot with nonstick cooking spray.
Slice the potatoes and place them into the bottom of the crockpot.
Place the pork chops on top of the potatoes.
In a small bowl, mix the undiluted soup, the ,milk, the ranch dressing, the bacon and the seasonings.
Place that soup mix over top of the pork chops.
Cover and cook on high for four hours.
Place the shredded cheese over top when you have about 10 minutes to go, or you can also sprinkle the shredded cheese over top just before serving as the dish will be hot enough to make the cheese gooey.
Serve and enjoy.
Now let’s see what you’re cooking up!
Please post the direct link to your recipe, not your blog, and the name of your recipe. All others will be removed.
By linking up you are giving me permission to feature your recipe and photo, crediting you of course.
And last but not least, be sure to visit again next Monday for a new recipe and to link up!