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Now that it’s summer and it’s hot I try not to use the oven and stove as much as possible. Sometimes I use the Ninja because it’s easy and doesn’t generate much heat. Potatoes come out so well in the Ninja. I love the flavor of ranch with potatoes, so figured I’d give it a shot with the pork chops as well. The cans of cream soup prevent the dish from being gluten-free, everything else I used is. The potatoes were tender and tasty and I loved the sauce that the dish had for the pork chops. We will be having this again. Here’s how I made it.
One-Pot Ranch Pork Chops And Potatoes
- 6 large uncooked potatoes
- 2x 10 3/4 oz cans cream of chicken with herbs soup (do not dilute)
- 1.5 lb boneless pork chops (I used 6 very, very thick chops)
- 1 cup half and half
- 2x 1 oz packet ranch salad dressing
- salt and pepper to taste
Peel and cube the potatoes and place them into the bottom of the Ninja.
Place the pork chops on top of the potatoes.
In a small bowl, mix the undiluted soup, the half and half, and the ranch dressing.
Place that soup mixture over top of the pork chops.
Set the Ninja to slowcooker high and cook for two hours.
Serve immediately with salt and pepper to taste. You could sprinkle a little cheese on the top when serving if you like.