I don’t have a picture for these yet. You’ll just have to trust me when I tell you how yummy they are.
I think there may be a misconception that all of my recipes are these hard involved recipes like the unbelievably amazing tasting Sour Cream Chicken Enchiladas. There’s a lot of work there. Made much less if you cook ahead a few of the ingredients, none-the-less pretty involved, but oh so worth it. I promise not everything I do is difficult. I’d lose my mind if it were.
So, are you ready for, like, the easiest recipe ever?
- 3-4 pounds country style pork ribs, boneless (or boneless pork chops)
- 1 family sized can cream of chicken soup (you could use cream of mushroom, but I don’t like cream of mushroom, therefore I use chicken)
- salt and pepper to taste
Put pork ribs in crockpot. Pour soup on top. Add a little salt and pepper. Cook on low for 8 hours.
I normally don’t double this recipe since I serve it with veggies and rice – it usually makes enough for our family for one meal. Want leftovers? Double up!
I serve this with those in-the-bag steamable veggies found in the freezer section. I put some garlic salt on the veggies with a little margarine. I serve the Creamy Pork Chops with rice and pour the “gravy” they cooked in over it.
That would be it.