Pork Chops O'Brien
Prep 20 minutes Cook 7 hours low or 3.5 hours high
5 cups of loose-packed frozen diced hashbrown potatoes with onions and peppers, thawed
1 10.75oz can of reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup of bottled roasted red sweet peppers, drained and chopped
1/2 cup dairy sour cream
1/2 cup shredded Colby and Monterrey Jack Cheese
1/4 teaspoon ground black pepper
4 pork loin chops (cut 3/4 inch thick)
1 tablespoon cooling oil
1 2.8oz can french-fried onions
1 - stir together thawed hashbrown potatoes, soup, roasted sweet pepper, sour cream, cheese and ground black pepper. Transfer mixture to slow cooker.
2 - Trip fat from chops. In a skilled, brown chops in hot oil over medium heat; drain fat. Place chops on hash brown mixture in cooker.
3 - Cover and cook on low-heat setting for 7 to 9 hours or on high heat setting for 3.5 to 4.5 hours. Sprinkle each serving with french-fried onions. Makes 4 servings
So we didn't have prepacked diced hashbrowns that had onions and peppers in there. So we made our own. We had the hashbrowns and I diced some onions. No peppers
We used cream of chicken instead of mushroom
no roasted red sweet peppers. Instead I used about 1/4th a cup of sweet roasted red chili peppers that I have in a container in the fridge from another one of my 'new foods'.
no special cheese, just whatever we had in the house
and the pork chops were walmart special!
No french-fried onions. The last time we used them on something the kids HATED them so we didn't bother spending the money.
GREAT tasting but HOT Required more sour cream and cheese and a glass of chocolate milk.
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