The original recipe called for using the slow cooker which is great, but NOT always necessary so I converted this to an oven recipe.
PORK CHOPS & POTATOES
6 bone in pork chops (6-8 ounces each)
1 tablespoon avocado oil
1 tablespoon butter
24-30 ounce package frozen shredded hash browns, thawed
1 1/2 cups grated sharp cheddar cheese
1 can Campbell’s cream of celery soup
1/2 cup milk
1/2 cup FULL fat sour cream
FRESH ground sea salt and black pepper, to taste
1 can French fried onions
- Preheat oven to 350°.
- In a LARGE skillet heat oil and butter over medium heat until melted.
- Generously season pork chops on both sides with FRESH ground sea salt and black pepper.
- Sear pork chops quickly on both sides. Set aside.
- In a large bowl whisk together the soup.
- Stir in 1 cup of the cheese and half of the onions.
- Fold the hash browns into the soup mixture.
- Arrange potato mixture in the bottom of a large baking dish.
- Nestle browned pork chops into potato mixture.
- Cover and bake 45 minutes.
- Uncover and top with remaining cheese and onions.
- Bake another 15 minutes until pork is cooked through and cheese is melted.
NOTE:
- To convert to a CROCK-POT recipe you don’t need to thaw the hash browns first, just break them up into smaller pieces.
- Also be sure to spray CROCK-POT well with non-stick spray.
- Prepare the same as for the oven by layering the potatoes under the pork chops and saving the remaining cheese and onions for the last 15 minutes.
- Slow cook on low 5-6 hours.