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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Ingredients:
1 can(s) (10 3/4 oz) condensed cream of celery soup, undiluted |
1 can(s) (2.8 oz) french-fried onions, divided |
1 package(s) (30 oz) frozen shredded hash brown potatoes, thawed |
6 bone-in pork loin chops (1/2 inch thick) |
1 tablespoon(s) canola oil |
1/2 cup(s) milk |
1/8 teaspoon(s) pepper |
1/2 teaspoon(s) seasoned salt |
1 1/2 cup(s) shredded cheddar cheese, divided |
1/2 cup(s) sour cream |
Directions:
1. In a large skillet, brown the 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.
2. Transfer to a greased 5 qt. slow cooker; top with the pork chops. Cover and cook on high for 2 1/2 to 3 hours or until meat is tender. Sprinkle with the remaining cheese and onions. Cover and cook 10 minutes longer or until the cheese is melted.
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