Pork Roast

½ to ¾ cup of baby carrots

3 to 4 medium potatoes cut into thirds

4 boneless pork loin chops (3/4” thick)

1 large onion sliced

1 envelope onion soup mix

2 cans (10-3/4 oz each) condensed cream of chicken soup

Place carrots and potatoes in a 3-qt. slow cooker. Top with pork chops, onion, soup mix and soup. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 4 servings.

Comment:  While at the grocery store deli I saw that they ran a special one day a week on cooked, pork loin.  The price was wonderful and the size of the loin was rather large but I decided that after making a delicious sandwich I would find something else to do with what was left.  I found this recipe for a slow-cooker pork roast and just changed the cooking time since my roast was already cooked.  To make the adjustment use a large pot, place the potatoes, carrots and onions in the bottom, top with slices of the pork loin, mix the dry soup and canned soups together PLUS 1/2 CAN OF WATER! and pour over the pork, cover and cook on med heat until the potatoes are tender.  Mine took about 45 minutes to cook.  This is delicious.  (You can also make this using left-over beef roast).  My food testers all enjoyed their Pork Roast dinner.