Definitely a new favorite in our house. I found this recipe to be quick and very easy to prepare.
|yeah...this is their finished product.|
Our family does eat pork...not often, but we do. It's a bland cut of meat and sometimes I find it challenging to bring flavor into it's grain.
Click here for the recipe.
ranch seasoning packet
cream of mushroom soup
and four pork chops
The recipe will tell you to add the paprika at the end as a garnish.
Have you ever tasted paprika alone, all by itself?
It's so smoky and brilliantly designed.
I love it!!!
So..I sprinkled some on the chops along with salt and pepper *smile*
Super easy from here...brown the chops, pour in the milk, soup and ranch seasoning and let it simmer. The recipes calls for 1/2 of the ranch season...ehh...I added a bit more. You'll see that it'll need it if you make this. Surely.
Don't you love the swirly look from the yummy juices off the chops? All that bits of goodness that was stuck on the bottom of the cast iron working it's way up to mold with the...other stuff. *giggle*
carrots - I used 8 big carrots
1 teaspoon of ground ginger
1 Tablespoon of honey
1 Tablespoon of butter
Peel and cut your carrots into small bitesize pieces.
If you're fixing a fancier meal, cut them julienne style..so pretty!
After your carrots are tender, drain them and set aside. Melt your butter in the pan and add your sugar. Stir stir stir. Add your ginger and honey and stir together. Toss the carrots back into the pot and let simmer on low for only 5 minutes. That's it!
Glazy, gooey, caramel-ly colored loveliness!
This pork recipe is one I think will be good to have on hand. I can pretty much guarantee that I will alwasy have the ingredients in the pantry. Score one for the recipe collection.