Try this Slow Cooker Creamy Ranch Pork Chops and Potatoes recipe, or contribute your own.
Suggest a better descriptionDirections:
In a bowl, mix together the soups, milk, and ranch 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 freezer and thaw in fridge 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 want.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (920g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1301 | ||
Calories from Fat: 623 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.2g | 92 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 26.1g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 493.5mg | 152 % | |
Sodium 470.2mg | 16 % | |
Potassium 2676.9mg | 70 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.8g | ||
Protein 148.6g | 212 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1301
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