Thursday, June 9, 2011

Crock Pot Pork Chops and Hash Browns

Crock Pot Pork Chops

2 cups flour
2 tsp mustard powder
1 tsp garlic powder
2 tsp salt
8 pork chops
2 cans Chicken with Rice soup

Combine dry ingredients in a dish and dip thawed pork chops coating all sides. Fry chops in hot oil until golden. Place on crock pot and pour soup between layers. Cook on Low 9-12 hours. (I did this recipe in half, so cook for 4-6 hours.)

Hash Browns

1 bag frozen hash browns, thawed
2 cans Cream of Mushroom soup
2 cups milk
1/2 stick butter, melted
salt and pepper to taste
grated cheese (optional)
french fried onions to top

Dump thawed hash browns into large bowl and stir in all other ingredients, except onions for top. Place in 9x13 dish and top with french fried onions. Bake at 350 degrees for 30-45 minutes. (If onions get too toasty just cover with foil.)

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