Ingredients
2 pounds red potatoes (about 6 medium), cut into 3/4-inch cubes1/4 cup water6 boneless pork loin chops (6 ounces each)2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup 2% milk1 envelope ranch salad dressing mixMinced fresh parsley, optional
Preparation
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.
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.
