Crock pot Ranch Pork Chops and Potatoes
3 Lbs Red Potatoes – quartered
6 (3/4 inch) Boneless Pork Chops
Your choice of seasonings for meat: salt, pepper, garlic salt, Lawry’s
1/2 Cup + 1 T Olive Oil
2 Tablespoons Dry Ranch Seasoning
2 teaspoons Apple Cider Vinegar
2 Tablespoons Butter – cubed
Season meat to taste, then sear pork chops in 1 T oil in a skillet over medium/high heat.
Mix oil, ranch and apple cider vinegar.
Place potatoes and pork chops into slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
Top with butter cubes.
Cooking on high heat for approximately 3 hours. On low, 5-6 hours.
CARAMEL CINNAMON ROLLS
2 loaves of frozen bread dough
4 Tbsp. cinnamon
3 sticks of butter
Brown sugar
White sugar
Thaw bread according to package directions. With a rolling pin, roll dough out about 1/4″ thick on floured surface. Take one stick of softened butter and smear over the dough (1/2 stick on each loaf). Sprinkle with cinnamon over top of butter (2 Tbsp. per loaf). Lightly sprinkle 1/2 cup of brown sugar over the cinnamon on each loaf. Roll dough up so you have a long tube. Cut the rolls so they are about 3/4″ thick. You should get 12 rolls per loaf. Transfer to a greased 9×13 pan (so 2 pans).
Topping:
In a sauce pan, melt 2 sticks of butter and 1 to 1 1/2 cup of ice cream. Add 1 cup each of brown sugar and white sugar. Bring to a boil for 1 minute. Pour mixture evenly over the 2 pans of rolls. Allow the rolls to rise at room temperature until they are almost double in size. Preheat oven to 350. Bake for 25-30 minutes. When rolls are finished allow them to cool a few minutes then flip onto cookie sheet. Eat them when they don’t burn your mouth!!
If you want to prepare these the evening before after placing them in pan cover with saran wrap sprayed with cooking spray and place in refrigerator overnight. They will slowly rise and will be ready to pop in the oven in the morning.
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