Pork Chops and Potatoes

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

6 bone-in pork chops (½-inch thick)
1 tablespoon vegetable oil
1 package (30-ounce) frozen shredded hash brown potatoes, thawed
1½ cups (6 ounces) shredded cheddar cheese, divided
1 can (10¾-ounce) condensed cream of celery soup, undiluted
½ cup milk
½ cup sour cream
½ teaspoon seasoned salt
⅛ teaspoon pepper
1 can (2.8-ouncs) french-fried onions, divided


1. Heat oil in a large skillet over medium-high heat; add chops and brown on both sides. Set aside and

keep warm.

2. Combine potatoes, 1 cup of the cheese, soup, milk, sour cream, seasoned salt, and pepper in a large

bowl; mix well. Stir in half of the onions.

3. Transfer potato mixture to a greased 5-quart slow cooker and top with the pork chops. Cover and cook

on high for 2½ to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions.

Cover and cook 10 minutes longer or until cheese is melted.

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