Ranch Pork Chops/ Garlic Mashed Potatoes

6 pork chops
1 packet dry Ranch Dressing mix
1 can Cream of Chicken soup.

Potatoes
4-5 TBSP. butter
1 cup parmesan cheese
1-1 1/2 cups mild
salt and pepper to taste
4-6 cloves roasted garlic

Place pork chops, ranch and soup in a crockpot for 4 hours on high or 6 hours on low.

Boil potatoes in a pot on stove for about 10 12 minutes until tender. Drain and transfer to a bowl. Mix with butter and salt and pepper until mashed.
Add the garlic, parmesean and milk until desired consitency.

Serve with the soup gravy from crockpot

Pork Chops and Potatoes

Boneless Pork Chops
Potatoes
Cream of Mushroom Soup

Brown pork chops in a pan on the stove.
Peel and thinly slice the potatoes.
Layer the potatoes in a crockpot with a little salt and pepper.
Put the pork chops on top.
Pour soup over all.

Cook on low 6 hours or high 4 hours or until potatoes are tender

Pineapple and Green Chile Pork Tacos

3 lb. boneless pork roast (boneless ribs would work also, you can even use a bone-in roast but you've got to make sure you get ALL the bones out after cooking)
1 (20 ounce can) crushed pineapple with juices
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar
Possible items for serving: warm flour tortillas (I did corn for me), queso fresco (or feta I just used cheddar), chopped cilantro, lime wedges, more green salsa (We used sour cream, guacamole, and pico de gallo)

Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla

Pork Barbocoa

1 pork loin roast (this recipe based on 2.5 - 3 lbs.)
1/2 cup dark brown sugar or regular if thats all you have
1/2 cup Worcestershire Sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp sea salt
1 tsp chili powder
1 tsp garlic powder
1-2 Tbsp minced onion

Slow cook above ingredients in a crock pot for 8 hours. When finished cooking, shred pork, add 1 regular size can prepaired red enchilada sauce and another 1/2 cup brown sugar. Mix and allow to stay warm in crock pot. Freezes well. Serve with Lime Cilantro rice.