Pinterest Review: Ranch House Pork Chops with Parmesan Mashed Potatoes

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(Excuse the picture. I forgot to take it until after I
had put it away).

This is one of the first times since I've been married that I've made pork chops. The main reason being that my husband claims to not like them. But since J was born, I'm trying to make as many different finds as possible, so that he can try them. Considering the fact that my husband doesn't like pork chops, his grade of an A+ came as a complete surprise. He said they were tasty and tender.

This recipe is excellent. Easy to throw together and delicious when it's done. It even reheats well! I unfortunately didn't have time to make the mashed potatoes from scratch. I'm posting both the original and the quick version of the potatoes.

What's Needed: Pork Chops
1 can cream of chicken soup
6 pork chops
1 packet dry Ranch dressing mix

1. Place pork chops, ranch seasoning, and soup in the crockpot.
2. Cook on LOW for 6 hours or HIGH for 4 hours.

PointsPlus: 5

What's Needed: Mashed Potatoes--Quick Version
Instant mashed potatoes (I made 6 servings--enough for 1/2 C. Mashed potatos per pork chop)
1 C. Parmesan cheese
4.5 tsp. Of Roasted Garlic and Herb Mashed Potato Seasoning mix (I fOund this at Ultra Foods)

1. Prepare instant mashed potatoes according to package directions.
2. When you add in the mashed potato flakes, add the Parmesan cheese and seasoning mix.
3. Stir until well mixed.

Points Plus: 3

What's Needed: Parmesan Mashed Potatoes--Original
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Preheat oven to 350 degrees F.
2. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour.
3. Remove from foil and let cool for 15 minutes.
4. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed.
5. Set aside. One garlic bulb will have around 12 cloves.
6. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil.
7. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.
8. Drain and transfer to the work bowl of a stand or electric mixer.
9. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Points Plus: 8

Husband's Grade: A+
Inspired by: Real Mom Kitchen

Carnitas

I was introduced to carnitas by my father-in-law, who brought it home from the store one night for dinner. Turns out, this is one of my husband's favorite things, so when I stumbled across a crockpot recipe for it, I was very excited.

What's Needed:
1 2-lb. boneless pork shoulder roast
Salt
Ground black pepper
1 T. whole black peppercorns
2 tsp. cumin seeds
4 cloves garlic, minced
1 tsp. dried oregano, crushed
3 bay leaves
2 14-oz. cans chicken broth
2 T. lime juice
12 6-inch crisp corn tortillas
Your choice of salsa and sour cream

1. Sprinkle pork with salt and pepper. Place in crockpot.

2. Make a bouquet garni by cutting a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place peppercorns, cumin seeds, garlic, oregano, and bay leaves in the center of the square. Bring up the corners and tie with clean 100%-cottom kitchen string (or, tie the ends of the cheesecloth together--that's what I normally do). If you don't have cheesecloth, use a coffee filter.

3. Add bouquet garni to the crockpot and pour broth over meat.

4. Cover and cook on LOW for 10-12 hours or on HIGH for 4.5-5 hours.

5. Using a slotted spatula, remove meat from slow cooker. Discart bouquet garni and cooking liquid. Using two forks, pull meat apart into shreds; discard any fat.

6. Sprinkle meat with lime juice; toss to mix. Serve with tortillas, sour cream, and salsa.

Husband's Grade: A
PointsPlus: 10 (about 5 oz. of meat and two corn tortillas)

Pulled Pork

It's been so LONG since I've had a pulled pork sandwich. This recipe is awesome. Thinking of fiddling with this recipe so I can make some carnitas next time (yum!)

What's Needed
Water
1 boneless prok tenderloin roast (3-4 lbs)
Salt/black pepper to taste
1 bottle of Sweet Baby Ray's (or your favorite BBQ sauce)
Hamburger buns

1. Put about 1 inche of water into the crockpot. Put the roast in crockpot. Season with salt and pepper. Cover; cook on LOW 8-10 hours.

2. Remove roast and let stand 15 minutes. Discard remaining liquid in crockpot. Shred cooked roast using two forks.

3. Return meat to crockpot. Add sauce and mix. Cover; cook on HIGH for 30 minutes. Serve on buns.

Husband's Grade: A
PointsPlus: 8 points for two sandwiches (with buns)

Inspired by: Crockpot: The Original Slow Cooker 3 Books in 1