Chef Ema

Crispy Parmesan Artichoke Hearts

Crispy Parmesan Artichoke Hearts: A Perfect Appetizer

These Crispy Parmesan Artichoke Hearts are the ultimate crowd-pleasing appetizer. Golden, crunchy, and packed with savory flavor, they make an irresistible snack or party food. With just a few simple ingredients, you can create this restaurant-quality dish at home.

Why You’ll Love These Crispy Parmesan Artichoke Hearts

Artichoke hearts get transformed into crispy perfection with a parmesan breadcrumb coating. The contrast between the tender interior and crunchy exterior makes these bite-sized treats absolutely addictive. They’re perfect for game day, holiday gatherings, or anytime you want a delicious appetizer.

Ingredients for Crispy Parmesan Artichoke Hearts

  • 2 cans (14 oz each) artichoke hearts in water, drained and quartered
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying
  • Lemon wedges for serving

How to Make Crispy Parmesan Artichoke Hearts

  1. Pat the artichoke hearts dry with paper towels to remove excess moisture.
  2. In a shallow bowl, mix together panko, parmesan, garlic powder, Italian seasoning, salt, and pepper.
  3. In another bowl, whisk eggs with water. Place flour in a third bowl.
  4. Dredge each artichoke piece in flour, then dip in egg mixture, and finally coat with the breadcrumb mixture.
  5. Heat about 1 inch of oil in a large skillet to 350°F. Fry the breaded artichokes in batches for 2-3 minutes until golden brown.
  6. Transfer to a paper towel-lined plate to drain excess oil.
  7. Serve immediately with lemon wedges and your favorite dipping sauce.

Tips for Perfect Crispy Artichoke Hearts

For the best results when making these crispy parmesan artichoke hearts, follow these expert tips:

  • Make sure to thoroughly dry the artichokes before breading to help the coating stick
  • Don’t overcrowd the pan when frying to ensure even cooking
  • For extra crispiness, you can double-coat the artichokes by repeating the egg and breadcrumb steps
  • Serve immediately for maximum crunch

Serving Suggestions

These parmesan crusted artichoke hearts pair wonderfully with various dipping sauces. Try them with:

  • Lemon garlic aioli
  • Marinara sauce
  • Ranch dressing
  • Spicy remoulade

They also make a great addition to antipasto platters or as a topping for salads.

Storage and Reheating

While best enjoyed fresh, you can store leftover crispy fried artichoke hearts in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness.

Crispy Parmesan Artichoke Hearts

Ingredients:

  • 2 cans artichoke hearts
  • 1 cup panko
  • 1/2 cup parmesan
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1 tbsp water
  • 1/2 cup flour
  • Oil for frying

Instructions: Dredge artichokes in flour, egg, then breadcrumb mixture. Fry at 350°F for 2-3 minutes until golden. Drain and serve.

Frequently Asked Questions

Can I make baked artichoke hearts instead of fried?

Yes! For a healthier version, arrange breaded artichokes on a baking sheet and bake at 400°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.

Can I use frozen artichoke hearts?

Frozen artichoke hearts will work, but be sure to thaw and thoroughly dry them first to prevent the coating from becoming soggy.

What’s the best oil for frying artichokes?

Vegetable, canola, or peanut oil all work well for frying these crispy parmesan artichoke hearts because of their high smoke points.

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Crispy Parmesan Artichoke Hearts

  • Author: Chef Maria
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Description

These crispy Parmesan artichoke hearts are the perfect appetizer or snack, featuring tender artichoke hearts coated in a golden, cheesy crust. They’re baked to perfection for a healthier twist on fried favorites.

Ingredients

Scale

For the Crust:

  • For the Artichokes:
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp paprika

Instructions

1. Prepare the Crust:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pat the artichoke hearts dry with paper towels to remove excess moisture.
  3. Set up a breading station: Place flour in one shallow bowl, beaten eggs in another, and mix panko, Parmesan, garlic powder, oregano, salt, and pepper in a third bowl.
  4. Dredge each artichoke piece in flour, shaking off excess. Dip in egg, then coat thoroughly with the panko-Parmesan mixture.
  5. Arrange breaded artichokes on the baking sheet in a single layer. Lightly spray with cooking oil for extra crispiness.
  6. Bake for 15-18 minutes, flipping halfway, until golden brown and crispy.
  7. While baking, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, and paprika for the dipping sauce.
  8. Serve hot with the dipping sauce on the side.

Notes

For extra crispiness, broil for the last 1-2 minutes (watch closely to avoid burning). Freshly grated Parmesan works best for maximum flavor. Leftovers can be reheated in an air fryer for 3-4 minutes at 375°F (190°C).

Slow Cooker Garlic Butter Beef Bites & Potatoes

Slow Cooker Garlic Butter Beef Bites & Potatoes: An Easy One-Pot Meal

These Slow Cooker Garlic Butter Beef Bites & Potatoes deliver tender beef and perfectly cooked potatoes in a rich garlic butter sauce. This simple crockpot recipe requires minimal prep and delivers maximum flavor, making it ideal for busy weeknights or lazy weekends. Let your slow cooker do the work while you enjoy this hearty comfort food.

Why You’ll Love This Garlic Butter Beef Recipe

This slow cooker beef and potatoes dish combines convenience with restaurant-quality flavors. The garlic butter sauce infuses every bite with savory goodness, while the slow cooking process ensures fork-tender meat. It’s a complete meal in one pot that pleases both kids and adults.

Ingredients for Slow Cooker Garlic Butter Beef Bites

  • 2 lbs sirloin steak, cut into 1-inch cubes
  • 1.5 lbs baby potatoes, halved
  • 1/2 cup unsalted butter, melted
  • 8 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley for garnish

How to Make Garlic Butter Beef Bites in the Slow Cooker

  1. Prep the ingredients: Cut the beef into uniform cubes and halve the potatoes. Mince the garlic and chop the fresh herbs.
  2. Make the garlic butter sauce: In a small bowl, combine melted butter, minced garlic, thyme, onion powder, paprika, red pepper flakes, salt, and pepper.
  3. Layer in the slow cooker: Place potatoes in the bottom of the crockpot, then arrange beef cubes on top. Pour the garlic butter mixture evenly over everything.
  4. Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until beef is tender and potatoes are cooked through.
  5. Serve: Garnish with fresh parsley and serve directly from the slow cooker for an impressive presentation.

Tips for Perfect Slow Cooker Beef and Potatoes

  • For best results, use a good quality cut of beef like sirloin or tenderloin
  • Don’t skip the fresh garlic – it makes all the difference in flavor
  • If you prefer crispier potatoes, broil the dish for 2-3 minutes before serving
  • Add vegetables like carrots or mushrooms for extra nutrition
  • Store leftovers in an airtight container for up to 3 days

Serving Suggestions for Garlic Butter Beef Bites

This hearty slow cooker meal is satisfying on its own, but pairs beautifully with:

  • A crisp green salad with vinaigrette
  • Steamed green beans or asparagus
  • Crusty bread to soak up the delicious garlic butter sauce
  • A glass of full-bodied red wine

Nutrition Information

Serving Size: 1 cup | Calories: 420 | Protein: 32g | Carbohydrates: 22g | Fat: 24g

Frequently Asked Questions

Can I use frozen beef for this recipe?

We recommend using fresh beef for best texture, but you can use frozen if needed. Increase cooking time by 1-2 hours and make sure the beef is fully thawed before serving.

What other potatoes work besides baby potatoes?

Yukon gold potatoes or red potatoes cut into 1-inch pieces work well. Russet potatoes may become too soft during the long cooking time.

Can I make this garlic butter beef dish ahead?

Yes! Prepare the ingredients and store them separately in the refrigerator overnight. In the morning, simply assemble in the slow cooker and turn it on.

This slow cooker garlic butter beef bites and potatoes recipe proves that comfort food can be both easy and elegant. The rich garlic butter sauce transforms simple ingredients into a memorable meal that will have everyone asking for seconds. Try it tonight and taste the magic of slow-cooked perfection!

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Slow Cooker Garlic Butter Beef Bites & Potatoes

★★★★★ 5 from 1 reviews
  • Author: Chef HomeCook
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Description

Tender beef bites and potatoes slow-cooked in a rich garlic butter sauce for a comforting, flavorful meal that requires minimal effort.

Ingredients

Scale

For the Crust:

  • For the Beef & Potatoes:
  • 1.5 lbs beef sirloin, cut into 1-inch cubes
  • 1.5 lbs baby potatoes, halved
  • For the Garlic Butter Sauce:
  • 1/2 cup unsalted butter, melted
  • 6 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For Garnish:
  • Fresh parsley, chopped
  • Grated parmesan cheese (optional)

Instructions

1. Prepare the Crust:

  1. 1. In a slow cooker, combine beef cubes and halved baby potatoes.
  2. 2. In a bowl, whisk together melted butter, minced garlic, parsley, thyme, rosemary, salt, and pepper.
  3. 3. Pour the garlic butter sauce over the beef and potatoes, tossing gently to coat evenly.
  4. 4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until beef is tender and potatoes are soft.
  5. 5. Garnish with fresh parsley and parmesan cheese (if using) before serving.

Notes

For extra flavor, sear beef cubes in a skillet before adding to the slow cooker. Adjust salt to taste as butter brands vary in saltiness.

Pecan Pie Balls (No-Bake)

Pecan Pie Balls (No-Bake)

These Pecan Pie Balls are a delicious no-bake treat that captures all the flavors of classic pecan pie without turning on your oven. Perfect for holiday gatherings, potlucks, or anytime you crave a sweet and nutty dessert, these bite-sized delights are easy to make and irresistibly tasty.

Why You’ll Love These No-Bake Pecan Pie Balls

If you’re looking for a simple yet decadent dessert, these no-bake pecan pie balls are the answer. They combine the rich flavors of caramel, pecans, and cinnamon in a convenient, mess-free form. Plus, they’re ready in under 30 minutes—no baking required!

Ingredients for Pecan Pie Balls

  • 1 ½ cups finely chopped pecans
  • 1 cup graham cracker crumbs
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter, melted
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • ½ cup powdered sugar (for coating)

How to Make No-Bake Pecan Pie Balls

  1. Mix dry ingredients: In a large bowl, combine chopped pecans, graham cracker crumbs, brown sugar, cinnamon, and salt.
  2. Add wet ingredients: Pour in melted butter, maple syrup (or honey), and vanilla extract. Stir until fully incorporated.
  3. Form the balls: Scoop tablespoon-sized portions and roll into 1-inch balls. If the mixture is too sticky, chill for 10 minutes before rolling.
  4. Coat with powdered sugar: Roll each ball in powdered sugar until evenly coated.
  5. Chill and serve: Refrigerate for at least 15 minutes before serving to firm up.

Tips for the Best Pecan Pie Balls

  • For extra crunch, toast the pecans before chopping.
  • If the mixture is too dry, add a teaspoon of milk or more syrup.
  • Store in an airtight container in the fridge for up to a week.
  • For a festive touch, drizzle with melted chocolate or caramel.

Frequently Asked Questions

Can I use almond flour instead of graham cracker crumbs?

Yes, almond flour works as a great gluten-free alternative to graham crackers.

How long do these pecan pie balls last?

They stay fresh for up to 7 days in the refrigerator or 3 months in the freezer.

Can I make these vegan?

Absolutely! Substitute butter with coconut oil and use maple syrup instead of honey.

These no-bake pecan pie balls are a must-try for anyone who loves the classic flavors of pecan pie in a quick, bite-sized treat. Whether you’re prepping for the holidays or just satisfying a sweet tooth, this recipe is sure to impress!

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Pecan Pie Balls (No-Bake)

  • Author: The No-Bake Baker
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Description

These delicious Pecan Pie Balls are a no-bake twist on the classic pecan pie. Packed with crunchy pecans, sweet dates, and warm spices, they’re perfect for holiday treats or anytime snacking. Ready in just 20 minutes!

Ingredients

Scale

For the Crust:

  • For the base:
  • 1 cup pitted Medjool dates
  • 1 cup raw pecans
  • 1/4 cup rolled oats
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • For the coating:
  • 1/2 cup finely chopped pecans
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon

Instructions

1. Prepare the Crust:

  1. 1. Add all base ingredients (dates, pecans, oats, maple syrup, vanilla, cinnamon, and salt) to a food processor.
  2. 2. Process until the mixture comes together into a sticky dough that holds its shape when pressed (about 1-2 minutes).
  3. 3. In a small bowl, mix together the coating ingredients (chopped pecans, coconut sugar, and cinnamon).
  4. 4. Scoop about 1 tablespoon of the date mixture and roll into balls using your hands.
  5. 5. Roll each ball in the pecan coating mixture until fully covered.
  6. 6. Place on a plate or baking sheet and refrigerate for at least 30 minutes to firm up.
  7. 7. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

For a nut-free version, substitute pecans with sunflower seeds. If mixture is too dry, add 1 tsp water at a time. If too sticky, add more oats 1 tbsp at a time.

Cinnamon Apple Fritters with Vanilla Glaze

Cinnamon Apple Fritters with Vanilla Glaze

These Cinnamon Apple Fritters with Vanilla Glaze are the perfect fall treat, combining tender chunks of apple with warm cinnamon spice and a sweet vanilla drizzle. Whether you’re looking for a delicious breakfast pastry or a comforting dessert, these homemade apple fritters will satisfy your cravings.

Freshly fried Cinnamon Apple Fritters drizzled with Vanilla Glaze

Why You’ll Love These Apple Fritters

Unlike store-bought versions, these homemade apple fritters are made with fresh ingredients and fried to golden perfection. The vanilla glaze adds the perfect touch of sweetness, while the cinnamon-spiced apples create a warm, comforting flavor. They’re ideal for weekend brunch or as a special holiday treat.

Ingredients for Cinnamon Apple Fritters

For the Fritters:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons melted butter
  • 2 cups diced apples (about 2 medium apples)
  • Vegetable oil for frying

For the Vanilla Glaze:

  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

How to Make Apple Fritters with Vanilla Glaze

Step 1: Prepare the Fritter Batter

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. In another bowl, beat eggs, then mix in milk and melted butter. Pour wet ingredients into dry ingredients and stir until just combined. Fold in diced apples.

Step 2: Fry the Apple Fritters

Heat 2 inches of vegetable oil in a heavy pot to 350°F. Carefully drop tablespoon-sized portions of batter into the hot oil. Fry for 2-3 minutes per side until golden brown. Drain on paper towels.

Step 3: Make the Vanilla Glaze

Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed. Drizzle over warm fritters.

Tips for Perfect Apple Fritters Every Time

  • Use firm baking apples like Granny Smith or Honeycrisp
  • Maintain oil temperature between 350-375°F for even cooking
  • Don’t overcrowd the pan when frying
  • Serve warm for best texture

Variations to Try

These cinnamon apple fritters are delicious as-is, but you can customize them:

  • Add 1/4 teaspoon nutmeg to the batter for extra warmth
  • Substitute maple syrup for the vanilla glaze
  • Mix in chopped walnuts or pecans

Storing and Reheating

Store leftover fritters in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispness. The vanilla glaze will keep for up to a week in the refrigerator.

Frequently Asked Questions

Can I bake these instead of frying?

While traditionally fried, you can bake them at 375°F for 15-18 minutes on a parchment-lined baking sheet. The texture will be more muffin-like.

What’s the best apple for fritters?

Tart, firm apples work best as they hold their shape during cooking. Granny Smith, Braeburn, or Pink Lady are excellent choices.

These Cinnamon Apple Fritters with Vanilla Glaze are sure to become a family favorite. The combination of spiced apples and sweet glaze makes them irresistible. Try them for your next weekend breakfast or holiday gathering!

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Cinnamon Apple Fritters with Vanilla Glaze

  • Author: Bakery Delights
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Description

These warm, fluffy apple fritters are packed with cinnamon-spiced apples and fried to golden perfection, then drizzled with a sweet vanilla glaze. A perfect fall treat!

Ingredients

Scale

For the Crust:

  • For the fritters:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups finely diced apples (about 2 medium)
  • Vegetable oil for frying
  • For the vanilla glaze:
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

1. Prepare the Crust:

  1. 1. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
  2. 2. In another bowl, beat eggs, then mix in milk and vanilla extract.
  3. 3. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix). Fold in diced apples.
  4. 4. Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C).
  5. 5. Drop heaping tablespoons of batter into hot oil, frying 3-4 fritters at a time for 2-3 minutes per side until golden brown.
  6. 6. Drain on paper towels. Repeat with remaining batter.
  7. 7. For the glaze: Whisk all glaze ingredients until smooth. Drizzle over warm fritters.
  8. 8. Serve immediately while warm.

Notes

For best results, use tart apples like Granny Smith. Fritters are best eaten the same day. Reheat in air fryer at 350°F for 2-3 minutes to crisp leftovers.

Slow Cooker Creamy Ranch Pork Chops

Slow Cooker Creamy Ranch Pork Chops: An Easy Weeknight Dinner

These Slow Cooker Creamy Ranch Pork Chops are the perfect solution for busy weeknights when you want a delicious, comforting meal without the hassle. Tender pork chops simmered in a rich, creamy ranch sauce create a family-friendly dish that everyone will love. With minimal prep and your trusty crockpot doing all the work, this recipe delivers maximum flavor with minimal effort.

Why You’ll Love These Creamy Ranch Pork Chops

This recipe combines the savory flavors of ranch seasoning with juicy pork chops for a meal that’s:

  • Incredibly easy to prepare
  • Perfect for meal prep
  • Family-friendly and kid-approved
  • Great for using simple pantry ingredients

Ingredients for Slow Cooker Ranch Pork Chops

  • 4-6 boneless pork chops (about 1 inch thick)
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 4 oz cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (for garnish)

How to Make Creamy Ranch Pork Chops in the Slow Cooker

  1. Prepare the slow cooker: Lightly grease your crockpot insert with cooking spray or butter.
  2. Season the pork: Arrange pork chops in a single layer in the slow cooker. Sprinkle with half the ranch seasoning.
  3. Make the sauce: In a medium bowl, whisk together cream of chicken soup, chicken broth, cream cheese, remaining ranch seasoning, garlic powder, onion powder, and black pepper until smooth.
  4. Cook: Pour the sauce mixture over the pork chops. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until pork reaches 145°F internally.
  5. Serve: Garnish with fresh parsley and serve over mashed potatoes, rice, or egg noodles to soak up the delicious creamy ranch sauce.

Tips for Perfect Slow Cooker Pork Chops

  • For extra flavor, sear the pork chops in a hot skillet for 2-3 minutes per side before adding to the slow cooker.
  • If your sauce seems too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking.
  • Bone-in pork chops can be used but may require slightly longer cooking time.
  • Leftovers store well in the refrigerator for 3-4 days.

What to Serve with Creamy Ranch Pork Chops

These tender pork chops pair perfectly with:

  • Garlic mashed potatoes
  • Steamed green beans or roasted vegetables
  • Buttered egg noodles
  • A crisp garden salad
  • Dinner rolls to soak up the sauce

Frequently Asked Questions

Can I use bone-in pork chops for this recipe?

Yes, bone-in pork chops work well but may need an additional 30-60 minutes of cooking time. The bone adds flavor but makes the meat slightly less tender than boneless cuts.

How can I make this recipe gluten-free?

Use gluten-free ranch seasoning and cream of chicken soup. Many brands now offer gluten-free versions of these products.

Can I make creamy ranch pork chops ahead of time?

Absolutely! Prepare the dish completely, let it cool, then store in the refrigerator for up to 2 days before reheating. You may need to add a splash of broth when reheating to maintain the creamy consistency.

Nutrition Information

Each serving (1 pork chop with sauce) contains approximately:

  • Calories: 320
  • Protein: 29g
  • Carbohydrates: 8g
  • Fat: 18g

This Slow Cooker Creamy Ranch Pork Chops recipe is sure to become a regular in your dinner rotation. The combination of tender pork and flavorful creamy sauce makes for a satisfying meal that requires minimal effort. Give it a try and enjoy the compliments from your family!

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Slow Cooker Creamy Ranch Pork Chops

  • Author: The Comfortable Kitchen
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Description

Tender pork chops smothered in a creamy ranch sauce, slow-cooked to perfection for an easy yet flavorful weeknight meal. Serve over mashed potatoes or rice for a comforting dinner.

Ingredients

Scale

For the Crust:

  • For the Pork Chops:
  • 4 bone-in pork chops (about 1-inch thick)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • For the Creamy Ranch Sauce:
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (1 oz) packet dry ranch seasoning mix
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • For Garnish:
  • Fresh chopped parsley (optional)

Instructions

1. Prepare the Crust:

  1. 1. Season the pork chops evenly on both sides with garlic powder, onion powder, salt, and black pepper.
  2. 2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown (they don’t need to be fully cooked). Transfer to the slow cooker.
  3. 3. In a medium bowl, whisk together the cream of chicken soup, ranch seasoning, chicken broth, sour cream, Parmesan cheese, and minced garlic until smooth.
  4. 4. Pour the sauce over the pork chops in the slow cooker, ensuring they are fully coated.
  5. 5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until pork chops are tender and reach an internal temperature of 145°F (63°C).
  6. 6. Garnish with fresh parsley if desired. Serve hot over mashed potatoes, rice, or noodles.

Notes

For thicker sauce, remove pork chops after cooking and whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Simmer on HIGH for 10-15 minutes until thickened. Bone-in chops stay juicier, but boneless can be used (reduce cook time by 30-60 minutes).

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