Pork Chop Potato Dinner Recipe

By traciesparks

Tender chops cook on a bed of creamy potatoes in this all-in-one meal. It's a snap to assemble, thanks to frozen hash browns, canned soup, shredded cheese and french-fried onions. -Dawn Huizinga Owatonna, Minnesota

My family loved this. I cooked mine for about 6 hours on low. My pork dried out a bit, but everyone still loved it. Do not skimp on the ingredients you mix with the potatoes or you will lose flavor. Next time I will add crushed fresh garlic and maybe a touch of cream cheese. But we cleaned the crock pot empty with the recipe just as it.

I do not thaw the hash browns and I cook this on low for 6 hours. I use cream of chicken soup instead of celery, and use extra french fried onions in the potatoes. -Lori in WI.

Ingredients

• 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
• 1 tablespoon canola oil
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
• 1 can (10-3/4 ounces) 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 ounces) french-fried onions, divided

Preparation

Step 1

In a large skillet, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions.

Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes longer or until cheese is melted. Yield: 6 servings.


Nutrition Facts: 1 serving (1 each) equals 621 calories, 32 g fat (15 g saturated fat), 137 mg cholesterol, 896 mg sodium, 37 g carbohydrate, 2 g fiber, 43 g protein.

Pork Chop Potato Dinner published in Quick Cooking January/February 2004, p27