Saucy Ranch Pork and Potatoes
Awhile back, my sister Elyse shared a tasty ranch pork roast recipe. I tweaked it so I could use what was already in my pantry, and this dish was born. —Kendra Adamson, Layton, Utah
Ingredients
- 2 pounds red potatoes (about 6 medium), cut into 3/4-inch cubes
- 1/4 cup water
- 6 boneless pork loin chops (6 ounces each)
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup 2% milk
- 1 envelope ranch salad dressing mix
- Minced fresh parsley, optional
Directions
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1Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 3-5 minutes or until potatoes are almost tender; drain.
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2Transfer potatoes and pork chops to a 4- or 5-qt. slow cooker. In a bowl, mix condensed soup, milk and salad dressing mix; pour over pork chops. Cook, covered, on low 4-5 hours or until pork and potatoes are tender (a thermometer inserted in pork should read at least 145°). If desired, sprinkle with parsley.
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