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!