Ingredients
6 bone-in pork loin chops (8 ounces each)1/4 teaspoon pepper1/8 teaspoon salt1-1/4 cups 2% milk1 can (10-3/4 ounces) condensed cream of onion soup, undiluted1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted2/3 cup white wine or chicken broth1 envelope ranch salad dressing mix3 tablespoons cornstarch2 tablespoons waterMinced fresh parsley, optional
Preparation
Sprinkle chops with pepper and salt; transfer to a 4-qt slow cooker. In a large bowl, combine the milk, soups, wine and dressing mix; pour over pork. Cover and cook on low for 8-10 hours or until pork is tender.
Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Sprinkle with parsley if desired.
