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.
Crock Pot Pork Chops & Feta Hashbrown Casserole ~ Easy Easter Dinner!
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.
Oh, so I thought this would be a great Easter meal…different than the usual chicken or beef. Pork chops, sounds Easter-ish, right? The other nice thing about using a crock-pot for holidays is that you have more time to tackle the many other things on your list.
So, you will need about 8 center-cut pork chops, flour, mustard powder, garlic powder, pepper, salt, and 2 cans of Campbell’s Chicken with Rice soup…and, a crock pot.
In a pan, combine the dry ingredients…about 2 cups flour, 2 tsp. mustard powder, 1 tsp. garlic powder, 2 tsp. pepper, and 2 tsp. salt. Mix together.
Place each slightly fried pork chop into the crock pot and pour the cans of Chicken and Rice soup in between each layer.
Set the crock pot to low and cook for 9 to 12 hours, depending on the thickness of the meat.
These pork chops are great with cheesy potatoes, or I love this variation…Feta Hashbrown Casserole. Dump a bag of thawed hash browns in a bowl with 2 cans of Cream of Mushroom soup. Stir in 2 cups milk and 1/2 stick of melted butter. Add a canister of crumbled Feta (4-6 oz.)…I sometimes add more. Me like feta. Add a few shakes of minced onion (or real onion, if you like.) Season with salt and pepper, really well.
Scrape into a 9×13 dish. Crumble some crunchy stuff on top…this time around, I could only find Ritz crackers, so I used that. You could also use crumbled tortilla chips, potato chips, corn flakes, etc. Bake at 350 degrees for about 30 to 45 minutes. If your crumbs are getting too toasty, cover the dish with tin foil, at that point, and put back in the oven.
Crock Pot Pork Chops
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
Directions: 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.
Feta Hash Brown Casserole
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)
Directions: Dump the thawed hash browns into a large bowl. Stir in all of the ingredients, except the crumb topping and scrape into a 9×13 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.