My sister Elyse shared a tasty ranch pork roast recipe with me. I tweaked it so I could use what was already in my pantry, and this dish was the result.
—KENDRA ADAMSON LAYTON, UT
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
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
1. Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 3-5 minutes or until potatoes are almost tender; drain.
2. Transfer 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.