Sunday, June 21, 2015

Creamy Ranch Pork Chops and Potatoes (Slow Cooker)

This delicious pork chop dinner is a great meal to serve on a busy night when you just don't have time to cook. Mix together all of the ingredients and freeze.  When you are ready to make this dish, thaw the ingredients over night in the refrigerator and place in a slow cooker in the morning.  It can't get any easier!  If you don't wish to freeze before-hand, you may mix this up and cook the same day, as well. 

1 1/2 lbs boneless pork chops (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped into large pieces
1 lb. box of sliced mushrooms (my addition)
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
dried parsley to sprinkle on top, optional

In a bowl, mix together the soups, ranch dressing mix and milk.  Pour into a Ziploc gallon freezer bag.  Add pork chops, potatoes and mushrooms and seal the bag.  Freeze.

When ready to eat, remove bag from the freezer and thaw in the refrigerator for 24 hours. Cook on high for 3-4 hours or low for 6-7 hours.

Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley if you wish.



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