This recipe requires minimal preparation, and your slow cooker does the rest! Complete with vegetables, you have an all-in-one hearty and delicious meal.
2 pounds red potatoes (about 6 medium), cut into 3/4-inch cubes
1 medium yellow onion, sliced
1-16 oz bag carrot chips
6, 4-ounce boneless pork loin chops
1/4 cup low sodium chicken broth
2-10 3/4 ounce cans unsalted condensed cream of chicken soup
1 cup 2% milk
1 envelope ranch salad dressing mix
1 tablespoon black pepper
- Chop potatoes and onions and set aside.
- Place pork chops in a 4-quart or larger slow cooker. Add potatoes onions, and carrots on top.
- In a bowl, mix broth, condensed soup, milk, ranch mix and black pepper until well-combined. Pour over crockpot contents.
- Cook covered on low for 4 to 5 hours or until pork and potatoes are tender (a thermometer inserted in pork should read at least 145 degrees Fahrenheit). Store in an airtight container for 2 to 3 days in the refrigerator or in freezer for up to 3 months.
Serving Size: 1 pork chop with 3/4 cup potatoes and 1/2 cup sauce
Calories: 414, Fat: 17g, Protein: 30g, Carbohydrates: 40g, Fiber: 4g, Sodium: 791mg
Adapted from: https://www.tasteofhome.com/recipes/saucy-ranch-pork-and-potatoes/