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This is a tried and true recipe good for winter or summer because of the crock pot. Recently we were asked out for my aunt’s birthday party. At the last minute I was asked to prepare it at home instead. What could I say but yes? It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company. That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours. But, shhhhhhhh don’t tell on me. These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.
4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Land of Lakes block cheese*, cut into chunks
- Melt butter in a large skillet.
- Sprinkle salt and pepper generously on both sides of chops.
- Brown chops on both sides.
- While chops are browning, wash the potatoes and slice into 1/4 inch.
- Whisk together the soup, sour cream and milk.
- Spray crock pot with PURE.
- Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
- Lay pork chops on top.
- Cook on low 4 hours.
*Velveeta works, but not nearly as well.
Try this Italian Green Bean & Tomato salad with this!
I swear he was a tortoise in a previous life. I like 74 too, at the very least since upstairs is 4-5 degrees hotter.
80 degrees? You must be sweltering, I’m crying if ours gets up to 74!
Looks like a great Sunday dinner!!=)
I grew up with meals like this too. Mmmm… brings me back. Great idea!
This is a very creative solution for a Sunday traditional meal without turning on the oven. Low and slow is the way to go.
Nirmala ~ I grew up with scalloped potatoes being cooked under a bunch of different meats so migrating this to a slow cooker recipe was just a natural progression for me and so easy too.
Martha you would love the green bean salad, I posted the recipe at http://www.alwayseatonthegoodchina.com/2010/06/italian-green-bean-tomato-salad.html
Sounds good Tamy and that green bean salad is so pretty! 🙂
I would have never thought to put these two foods together but it sounds great! Thanks for sharing.