Pork Chop Potato Dinner
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
Ingredients
- 6 bone-in pork loin chops (8 ounces each)
- 1 tablespoon canola oil
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1-1/2 cups shredded cheddar cheese, divided
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1 can (2.8 ounces) French-fried onions, divided
Directions
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1In a large skillet, brown chops in oil on both sides; set aside. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions.
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2Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on low for 5-6 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 15 minutes longer or until cheese is melted.
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