8-10 Pork Chops
2 cans cream of mushroom soup
1 can mushrooms, pieces and stems
1 1/2 cup sour cream
1 cup milk
salt and pepper
Place pork chops in slow-cooker. Spread remaining ingredients over chops, using salt and pepper to taste. Cover and cook on high 2-3 hours or low 4-5 hours. Carefully remove chops to serve, as they will fall away from the bone easily. Serve with sauce. *Debbie G. Harmon, Slow-cooker Cookbook, pg. 17
Notes: I tried this one out when I was visiting Mom last week. I halfed the recipe, except for the mushrooms, and I used frozen chops--I didn't even thaw them. I put them in the crock-pot and then we headed out for the day, so we used the low setting. We ate the chops and sauce with rice. They were SO good! The pork fell right off the bone, and the sauce was pretty good over the rice--and neither one of us are rice people. This recipe is awesome if you are going to be out and about right up until dinner time. Super quick to throw together before you step out the door, and probably some of the best chops I've eaten.
Tuesday, April 16, 2013
At Target
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