Chef Ema

Cinnamon Donut Bread

Cinnamon Donut Bread: A Delicious Twist on Classic Flavors

This Cinnamon Donut Bread combines the comforting flavors of freshly baked cinnamon donuts with the easy preparation of a quick bread. Perfect for breakfast, brunch, or an afternoon treat, this recipe delivers soft, fluffy texture with that signature cinnamon sugar coating everyone loves. Learn how to make this simple yet impressive baked good that will fill your home with irresistible aromas.

Why You’ll Love This Cinnamon Donut Bread

If you enjoy the taste of cinnamon sugar donuts but want something easier than frying, this cinnamon donut loaf is your perfect solution. The bread bakes up moist and tender with a crisp cinnamon sugar crust that mimics your favorite donut shop treat. It’s excellent served warm with coffee or as a sweet snack any time of day.

Ingredients for Cinnamon Donut Bread

For the Bread:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 cup whole milk
  • 1/4 cup melted butter
  • 2 teaspoons vanilla extract

For the Cinnamon Sugar Topping:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

How to Make Cinnamon Donut Bread

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg.
  3. In another bowl, mix sugars, egg, milk, melted butter, and vanilla until well combined.
  4. Gradually add wet ingredients to dry ingredients, stirring just until incorporated.
  5. Pour batter into prepared loaf pan and bake for 45-50 minutes until a toothpick comes out clean.
  6. While bread bakes, mix sugar and cinnamon for topping in a small bowl.
  7. Let bread cool in pan for 10 minutes, then brush top with melted butter and sprinkle generously with cinnamon sugar mixture.
  8. Allow to cool slightly before slicing and serving.

Tips for Perfect Cinnamon Donut Bread

For best results with your cinnamon sugar donut bread, follow these expert suggestions:

  • Don’t overmix the batter – stir just until ingredients combine to keep the texture light
  • Use room temperature ingredients for even mixing
  • Adjust baking time as needed based on your oven – start checking at 40 minutes
  • For extra donut-like flavor, add 1/4 teaspoon of ground cloves to the dry ingredients
  • Serve warm for the ultimate cinnamon donut experience

Variations to Try

This versatile cinnamon loaf recipe adapts well to different flavors:

  • Apple cinnamon: Add 1 cup diced apples to the batter
  • Pumpkin spice: Replace 1/4 cup milk with pumpkin puree and add pumpkin pie spice
  • Chocolate chip: Fold in 1/2 cup mini chocolate chips before baking
  • Glazed: Drizzle with a simple powdered sugar glaze after the cinnamon sugar topping

Storing and Freezing

Store leftover cinnamon donut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature and refresh in a 300°F oven for 5-10 minutes if desired.

Frequently Asked Questions

Can I make this cinnamon donut bread gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different but still delicious.

Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk will add extra tenderness and a slight tang that complements the sweetness nicely.

Why does my bread sink in the middle?

This usually happens if the bread is underbaked or if the oven temperature is too low. Make sure to test with a toothpick and consider using an oven thermometer to verify your oven temperature.

Final Thoughts

This Cinnamon Donut Bread recipe offers all the nostalgic flavors of cinnamon sugar donuts in an easy-to-make loaf form. With its tender crumb and sweet, spiced topping, it’s sure to become a favorite in your baking repertoire. Whether you enjoy it for breakfast, as a snack, or as a dessert, this aromatic bread delivers comfort and satisfaction in every bite.

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Cinnamon Donut Bread

  • Author: Bakery Delights
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Description

A deliciously moist and fluffy bread that tastes just like a cinnamon sugar donut. Perfect for breakfast or as a sweet treat with coffee.

Ingredients

Scale

For the Crust:

  • For the bread:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • For the cinnamon sugar topping:
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the bread bakes, mix together sugar and cinnamon in a small bowl for the topping.
  9. Once baked, let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
  10. Brush the warm bread with melted butter and generously coat with the cinnamon sugar mixture.
  11. Allow to cool slightly before slicing and serving.

Notes

For extra flavor, add 1/2 teaspoon of nutmeg to the dry ingredients. Store leftovers in an airtight container at room temperature for up to 3 days.

Crockpot Corned Beef and Cabbage

Crockpot Corned Beef and Cabbage: An Easy St. Patrick’s Day Classic

Celebrate St. Patrick’s Day or enjoy a comforting meal any time of year with this Crockpot Corned Beef and Cabbage recipe. This slow-cooked dish delivers tender, flavorful meat and perfectly cooked vegetables with minimal effort. Whether you’re hosting a festive gathering or craving a hearty dinner, this classic Irish-American meal is sure to satisfy.

Why You’ll Love This Crockpot Corned Beef and Cabbage

This slow cooker corned beef and cabbage is the ultimate set-it-and-forget-it meal. The crockpot does all the work, infusing the beef with rich spices while keeping it juicy and tender. Paired with cabbage, carrots, and potatoes, this dish is a complete one-pot wonder. Plus, it’s perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients for Crockpot Corned Beef and Cabbage

  • 3-4 lbs corned beef brisket (with spice packet included)
  • 1 large head of cabbage, cut into wedges
  • 1 lb baby potatoes, halved
  • 4 large carrots, peeled and cut into chunks
  • 1 onion, quartered
  • 3 cloves garlic, minced
  • 4 cups beef broth or water
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 tbsp whole-grain mustard (optional)

How to Make Crockpot Corned Beef and Cabbage

  1. Prepare the ingredients: Rinse the corned beef under cold water and pat dry. If your brisket includes a spice packet, set it aside.
  2. Layer the vegetables: Place potatoes, carrots, and onion in the bottom of the crockpot. Add minced garlic and bay leaf.
  3. Add the corned beef: Place the brisket fat-side up on top of the vegetables. Sprinkle the spice packet (or your own blend) over the meat.
  4. Pour in the liquid: Add beef broth or water until the meat is nearly covered (about ¾ submerged).
  5. Cook: Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the meat is fork-tender.
  6. Add cabbage: In the last hour of cooking, tuck cabbage wedges into the liquid. Cover and cook until tender.
  7. Serve: Slice the corned beef against the grain and serve with vegetables and a drizzle of cooking liquid or mustard.

Tips for the Best Slow Cooker Corned Beef

  • Trim excess fat: While some fat adds flavor, trimming excess helps prevent greasiness.
  • Don’t skip rinsing: Rinsing the brisket removes excess salt for a balanced flavor.
  • Add cabbage last: Cabbage cooks quickly—adding it late prevents mushiness.
  • Use the broth: Reserve some cooking liquid for serving or reheating leftovers.

Serving Suggestions

This easy corned beef and cabbage pairs well with Irish soda bread, roasted Brussels sprouts, or a simple green salad. For a traditional touch, serve with horseradish sauce or whole-grain mustard. Leftovers make fantastic Reuben sandwiches or hash the next day.

Frequently Asked Questions

Can I make corned beef and cabbage ahead of time?

Yes! Cook the brisket and vegetables, then store them separately in the fridge for up to 3 days. Reheat gently in broth.

What if my corned beef is too salty?

Soak the brisket in cold water for 1-2 hours before cooking to reduce saltiness.

Can I use Guinness in this recipe?

Absolutely! Substitute 1 cup of broth with Guinness for a deeper flavor.

Crockpot Corned Beef and Cabbage

A tender, flavorful St. Patrick’s Day classic made easy in the slow cooker.

Ingredients

  • 3-4 lbs corned beef brisket
  • 1 head cabbage
  • 1 lb baby potatoes
  • 4 carrots
  • 1 onion
  • 3 garlic cloves
  • 4 cups beef broth
  • 1 bay leaf
  • 1 tsp peppercorns

Instructions

  1. Layer potatoes, carrots, onion, and garlic in crockpot.
  2. Add brisket and spices, then pour broth over.
  3. Cook on LOW 8-9 hours or HIGH 5-6 hours.
  4. Add cabbage in last hour.
  5. Slice and serve.

Whether you’re honoring Irish traditions or simply craving comfort food, this Crockpot Corned Beef and Cabbage is a foolproof recipe that delivers every time. The slow cooker ensures melt-in-your-mouth meat and perfectly cooked veggies—all with minimal hands-on time. Give it a try and enjoy a taste of Ireland at home!

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Crockpot Corned Beef and Cabbage

  • Author: Home Cook Extraordinaire
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Description

A classic St. Patrick’s Day dish made easy in the slow cooker. Tender corned beef brisket simmers with cabbage, potatoes, and carrots for a hearty, flavorful meal.

Ingredients

Scale

For the Crust:

  • For the meat and seasoning:
  • 3–4 lbs corned beef brisket (with spice packet)
  • 4 cups water
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • For the vegetables:
  • 1 small head cabbage, cut into wedges
  • 6 medium potatoes, peeled and quartered
  • 4 large carrots, cut into chunks
  • 1 onion, cut into wedges

Instructions

1. Prepare the Crust:

  1. 1. Rinse the corned beef brisket under cold water and pat dry.
  2. 2. Place the brisket in the crockpot, fat side up. Sprinkle the included spice packet over the meat.
  3. 3. Add minced garlic, brown sugar, and water to the crockpot.
  4. 4. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  5. 5. After initial cooking time, add the potatoes, carrots, and onion around the brisket. Place cabbage wedges on top.
  6. 6. Cover and continue cooking on LOW for 2-3 more hours or until vegetables are tender.
  7. 7. Remove brisket and let rest for 15 minutes before slicing against the grain.
  8. 8. Serve with vegetables and some of the cooking liquid as au jus.

Notes

For extra flavor, you can substitute half the water with beef broth. Leftovers make excellent Reuben sandwiches!

Thin Mint Cookie Bars

Thin Mint Cookie Bars: An Irresistible Chocolatey Treat

These Thin Mint Cookie Bars combine the classic flavors of Girl Scout cookies with a rich, fudgy brownie base. Perfect for mint chocolate lovers, this easy dessert recipe delivers that iconic thin mint taste in every bite. Whether you’re craving a nostalgic treat or need a crowd-pleasing dessert, these bars will become your new favorite.

Why You’ll Love These Thin Mint Cookie Bars

With just a few simple ingredients, you can recreate the beloved thin mint flavor at home. The chocolate mint combination makes these bars perfect for holidays, bake sales, or anytime cravings strike. These bars are:

  • Rich and fudgy with a crisp cookie topping
  • Packed with refreshing mint flavor
  • Easy to make with pantry staples
  • Perfect for sharing at parties

Ingredients for Thin Mint Cookie Bars

Gather these simple ingredients to make your mint chocolate bars:

  • 1 box chocolate fudge brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon peppermint extract
  • 1 sleeve thin mint cookies (or similar mint chocolate cookies)
  • 1 cup semi-sweet chocolate chips
  • 1/2 teaspoon coconut oil (optional, for smoother melting)

How to Make Thin Mint Cookie Bars

Follow these simple steps for perfect mint chocolate cookie bars every time:

  1. Preheat oven to 350°F and line a 9×9 baking pan with parchment paper
  2. In a large bowl, mix brownie mix, eggs, oil, water, and peppermint extract until combined
  3. Pour batter into prepared pan and bake for 20 minutes
  4. Remove from oven and immediately press cookie pieces into the warm brownie base
  5. Return to oven for 5 more minutes
  6. Let cool completely before cutting into bars

Tips for Perfect Mint Chocolate Bars

For the best results with your thin mint dessert bars:

  • Use high-quality chocolate chips for the topping
  • Add a pinch of sea salt to balance the sweetness
  • Let bars cool completely before slicing for clean edges
  • Store in an airtight container at room temperature

Variations on Thin Mint Dessert Bars

Customize your mint chocolate treats with these delicious ideas:

  • Add chopped Andes mints to the batter
  • Swirl cream cheese into the brownie base
  • Top with white chocolate drizzle
  • Use gluten-free brownie mix for dietary restrictions

Frequently Asked Questions

Can I use homemade brownie batter instead of mix?

Absolutely! Substitute your favorite homemade brownie recipe for the boxed mix. Just be sure to add the peppermint extract to the batter.

How long do these cookie bars stay fresh?

Stored properly in an airtight container, your thin mint bars will stay fresh for 3-4 days at room temperature or up to a week in the refrigerator.

Can I freeze thin mint cookie bars?

Yes! These bars freeze beautifully for up to 3 months. Wrap individual bars in plastic wrap before freezing for easy portioning.

Serving Suggestions for Your Mint Chocolate Treats

These versatile thin mint bars are delicious on their own, but try these serving ideas:

  • Top with vanilla ice cream for a mint chocolate sundae
  • Crumble over yogurt for a breakfast treat
  • Serve with coffee or hot chocolate
  • Package in decorative boxes for homemade gifts

Whether you’re a fan of Girl Scout cookies or just love the chocolate mint combination, these Thin Mint Cookie Bars are sure to satisfy your sweet tooth. The easy preparation and crowd-pleasing flavor make them perfect for any occasion. Try this recipe today and enjoy the classic thin mint taste anytime!

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Thin Mint Cookie Bars

  • Author: Cookie Lover
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Description

A delicious no-bake dessert inspired by the classic Thin Mint cookies, featuring a chocolatey crust, minty filling, and a smooth chocolate topping. Perfect for mint chocolate lovers!

Ingredients

Scale

For the Crust:

  • For the crust:
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • For the mint layer:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 1/2 teaspoons peppermint extract
  • 1–2 drops green food coloring (optional)
  • 2 tablespoons heavy cream
  • For the chocolate topping:
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. 1. Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  2. 2. In a medium bowl, mix the chocolate cookie crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of the prepared dish. Chill for 15 minutes.
  3. 3. For the mint layer, beat the softened butter and powdered sugar until smooth. Add the peppermint extract, food coloring (if using), and heavy cream. Mix until fluffy and spreadable.
  4. 4. Spread the mint layer evenly over the chilled crust. Return to the fridge for 30 minutes to set.
  5. 5. For the chocolate topping, heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in the vanilla extract.
  6. 6. Pour the chocolate topping over the mint layer and spread evenly. Chill for at least 2 hours or until fully set.
  7. 7. Use the parchment overhang to lift the bars out of the dish. Cut into squares and serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For a stronger mint flavor, add an extra 1/2 teaspoon of peppermint extract to the mint layer.

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

Golden, crispy artichoke hearts coated in a savory Parmesan and breadcrumb crust, perfect as an appetizer or side dish. These are baked to perfection for a healthier twist without sacrificing crunch.

Ingredients

Scale

For the Crust:

  • For the artichokes:
  • 1 (14 oz) can artichoke hearts, drained and patted dry
  • For the coating:
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • For the wet mixture:
  • 2 large eggs
  • 1 tbsp water
  • For garnish:
  • Fresh parsley, chopped
  • Lemon wedges

Instructions

1. Prepare the Crust:

  1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 2. In a shallow bowl, mix Parmesan, Panko, garlic powder, oregano, paprika, and pepper.
  3. 3. In another bowl, whisk eggs with water.
  4. 4. Dip each artichoke heart in egg mixture, then coat thoroughly in breadcrumb mixture.
  5. 5. Place on baking sheet in a single layer. Lightly spray with olive oil.
  6. 6. Bake for 15-18 minutes until golden and crispy. Flip halfway through.
  7. 7. Garnish with parsley and serve with lemon wedges.

Notes

For extra crispiness, broil for 1-2 minutes at the end. Fresh artichoke hearts can be used (steam first until tender). Store leftovers in an airtight container (reheat in oven).

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: Home Cook Delights
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Description

Tender pork chops cooked to perfection in a creamy ranch sauce, made effortlessly in your slow cooker for a comforting and flavorful meal.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. 1. Season the pork chops on both sides with salt and 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. Transfer to the slow cooker.
  3. 3. In a medium bowl, whisk together the ranch seasoning, cream of chicken soup, chicken broth, sour cream, Parmesan cheese, minced garlic, and dried parsley until smooth.
  4. 4. Pour the creamy ranch sauce over the pork chops in the slow cooker, ensuring they are fully coated.
  5. 5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the pork chops are tender and reach an internal temperature of 145°F.
  6. 6. Garnish with fresh parsley before serving, if desired. Serve hot over mashed potatoes, rice, or noodles.

Notes

For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking. Adjust seasoning to taste.

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