Pork Chops and Potatoes
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
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.