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BUTTERFLIED PORK CHOPS AND POTATOES

6 Medium red potatoes - (or more), thickly sliced
1 Large onion, quartered, and
thickly sliced
4 boneless butterflied pork chops - (to 6)
1 packet Zesty Italian dressing mix - (0.6 oz)
Salt, to taste
Freshly-ground black pepper, to taste

Toss potatoes and onion with salt and pepper; top with pork chops. Sprinkle chops with dressing mix. Cover and cook on LOW 7 to 9 hours. (A 4 1/2-quart or larger pot will be necessary for the larger number of chops and potatoes.) This recipe yields 4 to 6 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999