#203 – Creamy Smothered Ranch Pork Chops & Cinnamon Apples

hosted by Laverne Diede & Rhonda Fitterer

Creamy Smothered Ranch Pork Chops

  • 1 Tbsp. butter
  • 1 small onion, halved and cut into 1/4 inch slices
  • 2 – 4 pork loin chips, 3/4 inch thick & trimmed of fat
  • 1/8 tsp pepper
  • 1 cup chicken broth
  • 1/3 cup chive & onion cream cheese spread
  • 2 tsp ranch salad dressing
  • 2 cups egg noodles, cooked
  • Chopped fresh chives, optional

In a large skillet, heat butter over medium-high heat. Add onion; cook for 5-7 minutes, stirring frequently, until browned and tender. Transfer mixture to plate. Season pork chops with pepper; add to same skillet and cook over medium-high heat for 5-7 minutes, turning once, until browned. Remove from skillet to plate; cover and keep warm. Add chicken broth, cream cheese spread, ranch seasoning and cooked onions to skillet. Cook 3-4 minutes, stirring frequently, until bubbly and slightly thickened. Add pork chips back to skillet, cook 2 -3 minutes or until heated through. Cool 5 minutes before serving to allow to thicken. Serve with egg noodles; garnish with chopped chives.

Cinnamon Apples

  • 8-10 cups peeled & cored apples
  • 6 oz. cinnamon imperials or to taste
  • 1 Tbsp. water

Add all ingredients to a large saucepan. Cook on low heat until candies are dissolved and apples have softened. Cook longer for an applesauce consistency.


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