My family loves these pork chops in a creamy, ranch-seasoned sauce from the slow cooker. No knife is necessary because the pork is so juicy and tender when it is finished. Serve with potatoes, rice, or noodles.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup quick-cooking oats
- 2 tablespoons quick-cooking oats
- 1 cup coconut flakes
- 2 tablespoons coconut flakes
- ¾ cup white sugar
- ½ cup corn syrup
- 1 tablespoon corn syrup
- ½ cup maple syrup
- 1 tablespoon maple syrup
- 3 eggs
- 6 tablespoons milk
- 6 tablespoons butter, melted
- 1 ½ teaspoons vanilla extract
- 1 (9 inch) unbaked pie shell
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup plus 2 tablespoons quick-cooking oats, 1 cup plus 2 tablespoons coconut flakes, sugar, 1/2 cup plus 1 tablespoon corn syrup, 1/2 cup plus 1 tablespoon maple syrup, eggs, milk, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth.
- Pour oat mixture into the pie shell.
- Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Continue baking until center is set, about 30 minutes.
- Dark molasses can be substituted for the corn syrup and maple syrup.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 256 mg |
| Sugars | 43 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |