Creamy Onion Pork Chops

• 6 bone-in pork loin chops (8 ounces each)
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1-1/4 cups 2% milk
• 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 2/3 cup white wine or chicken broth
• 1 envelope ranch salad dressing mix
• 3 tablespoons cornstarch
• 2 tablespoons water
• Minced fresh parsley, optional

1. 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.
2. 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.

loin chops, pepper, salt, milk, condensed cream, condensed cream, white wine, salad dressing, cornstarch, water, fresh parsley

Taken from www.tasteofhome.com/recipes/creamy-onion-pork-chops/ (may not work)