Pork Chop Potato Dinner |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Crock Pot Recipe
6 bone-in pork chops (1/2 inch thick);
1 tablesppon vegatable oil;
1 30oz package of frozen hash browns, thawed;
1 1/2 cups (6oz) shredded cheddar cheese, divided;
1 can 10-3/4 oz) condensed cream of celery soup, undiluted;
1/2 cup milk;
1/2 cup sour cream;
1/2 teaspoon seasoned salt;
1/8 teaspoon pepper;
1 can (2.8 oz) french-fried onions, divided;
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Before browning chops, sprinkle them with season all to taste.. In a large skillet, brown chops in oil on both sides; set aside and keep warm. (I actually used 8 chops and cut them in strips, so it would all fit). In a bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, salt and pepper. Stir in half of the onions.;
Transfer the potato mixture to a greased 5-qt slow cooker (crock pot); top with pork chops.; Cover and cook on high for 3 hours or until meat juices run clear.; Sprinkle with remaining cheese and onions.; Cover and cook 10 minutes longer or until cheese is meltes.
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This is a very easy recipe and it is VERY GOOD !!!
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