6 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup whole milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 can (2.8 ounces) French-fried onions, divided
1. In a large skillet, brown chops in oil on both sides; set aside. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions.
2. Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on low for 5 to 6 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 15 minutes longer or until cheese is melted.
Five Star Recipe
Prize Winning Recipe
TOTAL TIME: Prep: 10 min. Cook: 5-1/4 hours
YIELD: 6 servings.
Nutrition Facts
1 serving: 621 calories, 32g fat (15g saturated fat), 137mg cholesterol, 896mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 43g protein.