Growing up, one of my most favorite meals was my mom’s Crock Pot Pork Chops. I doubt she makes them anymore, only because she’s moved waaaaaay up in the cooking world. This recipe uses a can of Campbell’s soup. She’s cooking with kale, fresh ground ginger, and flavored salts. I’m not quite there, yet. So, if you’re here with me, wearing sweats with little kids hanging on each one of your limbs, you should like this. It’s delicious and easy! Thank you, Campbell’s. And, thank you, Mom, for making this while I was hanging on your limbs.
Dip each pork chop into the flour mixture to coat all sides. Place in a frying pan with hot oil and fry just until the outside starts to golden, on each side.
- 2 cups flour
- 2 tsp. mustard powder
- 1 tsp. garlic powder
- 2 tsp. pepper
- 2 tsp. salt
- 8 center-cut pork chops
- 2 cans Chicken with Rice soup
- Combine dry ingredients in a dish.
- Dip the pork chops in the mixture, to coat all sides.
- Fry the pork chops in hot oil, just until each side starts to golden.
- Place in a crock pot and pour the soup in between each layer of meat.
- Cook on low for 9 to 12 hours.
- 1 bag frozen hash browns, thawed
- 2 cans Cream of Mushroom soup
- 2 cups milk
- 1/2 stick butter, melted
- 6 oz. (or more) feta cheese
- Salt (1/2 tsp.??)
- Pepper (1/2 tsp.??)
- Minced onion (dry or fresh), to taste
- Crumb topping (Ritz crackers, tortilla chips, potato chips, corn flakes)
- Dump the thawed hash browns into a large bowl.
- Stir in all of the ingredients, except the crumb topping and scrape into a 9x13 dish.
- Sprinkle the crumb topping all over it.
- Bake at 350 degrees for 30 to 45 minutes.
- If the crumb topping gets too toasty, just pull it out of the oven and cover with tin foil...then put it back in.