Yesterday we had piano lessons until 5:30 pm, homework and I had to put together a treat for a work pitch-in so the window for making dinner was very small!! I keep these quick recipes on hand so we aren't tempted to just opt for fast food when time gets crunched! found a recipe on Pinterest for slow cooker pork chops that I converted to a skillet dish. This dish took 55 minutes with 45 minutes being in the oven. The other great thing was there were just 5 ingredients! It was a no fail dish that was enjoyed by all!
Easy Weeknight Porkchops:
(Based on http://www.favfamilyrecipes.com/2012/11/easy-crock-pot-pork-chops.html)
2 tbsp oil
1 pkt Hidden Valley Ranch Dip
6 thin sliced boneless pork chops
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
Preheat oven to 350*F. Heat oil in an oven proof skillet over med-hi heat. Add dry dip to a shallow bowl and coat both sides of each chop.
Cook the chops in the heated oil for 7-10 minutes or until brown. Turn chops once to brown on both sides.
Mix the two soups together and pour over browned chops. Place skillet in pre-heated oven and back for 45 minutes. Serve over mashed potatoes or rice.