I love a good slow cooker recipe. The problem with many of those recipes, is that they use cream soups and packaged mixes that are full of MSG and Preservatives. We are an MSG-free family, and so I have found that I need to remake many of the recipes I find for slow cooking. This one I found and it originally used a package of dry ranch mix and creamed condensed soups. That’s a double dose of MSG, not to mention all sorts of stuff in the condensed soups that we steer clear of. It takes a little extra time making a condensed soup substitute from scratch, but it’s only 15 minutes or so. If you have a favorite recipe you’d like me to make over using REAL food, let me know!
SLOW COOKER RANCH PORK CHOPS
4 TBS butter
6 TBS flour
2 cups chicken stock
1 tsp dried parsley
1 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill weed
1/2 tsp dried chives
1/2 tsp onion powder
1/2 tsp garlic powder
6 Pork Chops (whatever cut you prefer)
Make a roux, by melting butter in a heavy saucepan over medium heat. When the butter is melted, add the flour and whisk continually until it becomes light brown. Slowly add the chicken stock, 1/2 cup at a time while whisking vigorously. Whisk out all lumps before adding the next portion of stock. When all the chicken stock is incorporated, stir until very thick. Add all of the seasonings. Place pork chops in slow cooker. Pour sauce over. Cook on high for 4 hours, or low 6 hours. The last hour, you can remove the lid to help thicken the gravy. Otherwise, when done, you can remove the gravy back to your saucepan and boil over medium heat until desired thickness.
REAL food alert: Check your chicken stock for preservatives and MSG. Check your seasoned salt for MSG or “natural flavorings”, which may be MSG.
ALLERGY alert: To make gluten-free, sub a gluten-free flour. To make dairy-free, use 100% vegetable margarine or oil in place of the butter.
You can make the sauce and freeze it for a quick slow cooker meal later!