Slow cooker makes workday meals easier | Taste

Slow cooker makes workday meals easier | Taste

After spending about a year and a half working from home, I’m now back in the office.

That also means I can’t put something in the oven while working or prep for dinner. The slow cooker is my friend once again for making dinner on a weeknight.

Since I had some pork chops in my fridge, I went online to find an easy slow cooker pork chop recipe.

Several recipes had pork chops smothered in a lot of gravy, which is good, but I didn’t want something that heavy, especially in the recent heat.

So I choose pork chops cooked in ranch dressing. And the recipe couldn’t be simpler.

Put the pork chops in the slow cooker, add butter and ranch mix then cook. It’s that easy. The pork chops can cook for six to eight hours on low and when you get home from work they are ready to serve.

If you want your side to be just as easy, there are other great short cuts. Mashed potatoes from scratch are great, but if you don’t want to peel and cook potatoes after getting home from work, some ready-to-eat brands are just as good. They often are found in the grocery store in the refrigerated section near the lunch meat.

The kind I buy cooks in the microwave or stovetop.

To kick it up a notch, I added Parmesan cheese and garlic powder to the potatoes after they were ready. Mix those two things in and microwave again for about a minute. The amount will depend on how much mashed potatoes you prepared.

You can add some fresh tomatoes from the garden or another side or some rolls or biscuits for a complete meal.

The pork chops not only tasted great but were nice and tender after being cooked in the slow cooker. The butter and ranch flavoring created a nice taste to the chops.

And you can’t go wrong with garlic Parmesan potatoes. Another cheese that works well with potatoes is Gouda if you want to go that route.

The result is a delicious meal that you didn’t have to stand over the stove after a long day at work to make.

Becca Owsley can be reached at 270-505-1416 bowsley@thenewsenterprise.com.