4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of celery soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks
1 can Comstock cherries

• 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 slices.
• Spray crock pot with PURE.
• Whisk together the soup, milk and sour cream.
• Layer potatoes slices, cheese chunks and soup mixture 2 or 3 times.
• Lay pork chops on top.
• Pour cherries over everything.
• Cook on low 6 hours.

I can’t wait to try it with Comstock peaches!