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Saturday, 10 October 2009

PORK CHOPS AND SCALLOPED POTATOES

  • 4 extra thick pork chops
  • 2 tablespoons butter
  • salt and pepper
  • 4 - 5 large russet potatoes, can use more if needed
  • 1 can cream of asparagus soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 4 ounces Velveeta, cut into chunks

Melt butter in a large skillet. Sprinkle salt and pepper generously on both sides of chops. Brown chops on both sides. While chops are browning, wash the potatoes and slice into 1/4 inch. Whisk together the soup, sour cream and milk.


Spray crock pot with PAM. Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times. Lay pork chops on top. Cook on low 4 - 5 hours. I serve with a garden salad & hot rolls. Delicious!


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