Creamy Ranch Pork Chops and Potatoes
(freezable and crock-pot)
1 1/2 pounds pork chops, boneless (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped in to large pieces
2 (10 ounce) cans cream of chicken soup
1 (1 ounce each) packages dry Ranch dressing mix
1 cup milk
dried parsley to sprinkle on top
In a bow, mix together the soups, milk and dance dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.
When ready to eat, remove from the freezer and thaw in the fridge for 24 hours. Cook on high for 3-4 hours or low 6-7 hours.
Use extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley.
Serve with a fresh green salad.