RCI-SP.004.0121.001
Crockpot 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.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- bone-in pork chops (½ inch thick)6 unit
- 1 tbsp
- pkg. frozen shredded hash brown potatoes30 ozthawed
- (6 oz) shredded cheddar cheese1½ cupsdivided
- can condensed cream of celery soup10¾ ozundiluted
- ½ cup
- ½ cup
- ½ tsp
- ⅛ tsp
- (2.8 oz) French-fried onions1 candivided
Method
1
In a mixing bowl, whisk together the condensed cream of celery soup, milk, sour cream, salt, and pepper until smooth and well combined.
3 minutes
2
Heat vegetable oil in a skillet over medium-high heat, then sear the pork chops for 2-3 minutes per side until lightly browned to develop flavor.
6 minutes
3
Peel and slice the potatoes into approximately 1/4-inch rounds, then arrange them in an even layer along the bottom of the crockpot.
5 minutes
4
Pour half of the creamy soup mixture over the potato layer, spreading it evenly to coat.
2 minutes
5
Place the seared pork chops on top of the potato layer in a single layer, then pour the remaining soup mixture over the chops.
2 minutes
6
Place the lid on the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the pork chops are tender and the potatoes are fully cooked through.
360 minutes
7
Once cooking is complete, gently stir the sauce around the edges to recombine any separated liquid, then taste and adjust seasoning with additional salt and pepper as needed.
3 minutes
8
Serve the pork chops alongside the potatoes, spooning the creamy sauce generously over the top of each portion.