Prep Time:
8-10 min
Serves: 4
Ingredients
|
Calories
|
Fat (g)
|
Carbs (g)
|
Protein (g)
|
• 6 thick pork chops, boneless or not is fine
|
1120
|
36
|
8
|
176
|
• 1 ranch seasoning packet
|
80
|
0
|
16
|
0
|
• ½ C Heavy Cream.
|
410
|
44
|
4
|
2.5
|
• 2 tbsp of Traditional Greek Yogurt
|
16
|
0
|
2
|
4
|
• 2 tsp Salt
|
||||
Side:
|
||||
• 4 medium tomatoes, cut in halves
|
88
|
0
|
18.5
|
4
|
• 3 tbsp. butter, melted
|
300
|
33
|
0
|
0
|
• 1 tsp. minced garlic
|
||||
• ¼ c. Parmesan cheese
|
107
|
7
|
1
|
9.5
|
• Salt and pepper, to taste
|
||||
Totals
|
2121
|
120
|
49.5
|
196
|
Per
Serving
|
530
|
30
|
12.4
|
49
|
Instructions
• Combine ranch, Heavy Cream Yogurt, and Salt in a bowl and whisk well.
• Put Pork Chops in the Cock Pot and Pour over pork chops.
• Cook on low 4-6 hours.
• Combine ranch, Heavy Cream Yogurt, and Salt in a bowl and whisk well.
• Put Pork Chops in the Cock Pot and Pour over pork chops.
• Cook on low 4-6 hours.
Side:
• Preheat oven to 450 degrees.
• Place tomato slices on foil-lined baking sheet and set aside.
• In a small bowl, combine butter, garlic and Parmesan.
• Season tomato slices with salt and pepper.
• Spoon the butter and cheese mixture over the tomatoes.
• Roast in the oven for 10-12 minutes or until golden brown.
• Preheat oven to 450 degrees.
• Place tomato slices on foil-lined baking sheet and set aside.
• In a small bowl, combine butter, garlic and Parmesan.
• Season tomato slices with salt and pepper.
• Spoon the butter and cheese mixture over the tomatoes.
• Roast in the oven for 10-12 minutes or until golden brown.
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