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.
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.
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.
Easy, right?
Crock Pot Pork Chops
Feta Hashbrown Casserole
Ingredients
- 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
Instructions
-
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.
Feta Hash Brown Casserole
Feta Hashbrown Casserole
Ingredients
- 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
Instructions
-
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.
I will definitely be trying those pork chops. They look really good! So does that feta hash browns but unfortunately my husband won’t go for that!
It’s funny, I was worried about making the feta hash browns for my hubbie. He’s such a fan of the traditional cheesy potatoes, but he liked them. In fact, here’s his quote, “I like this. It’s good.” 🙂
Oh, this sounds so good. Gotta love the old slow cooker.
Yum! More delicious Mariel recipes to add to my cook book!
These look heavenly!!! Must make this.
Make sure to get a thinner cut pork chops, not the super thick ones they sell at Costco. Mine were too think last time and they ended up on the dry side. Thanks for stopping by, Lori!