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| PORK CHOP POTATO DINNER | ||
| Yields about 6 servings | ||
| 6 bone-in pork chops (1/2-in. thick) 1 tbsp. vegetable oil 1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed 1-1/2 cups (6 oz.) shredded cheddar cheese, divided 1 can cream of celery soup 1/2 cup milk 1/2 cup sour cream 1/2 tsp. seasoned salt 1/8 tsp. pepper 1 can (2.8 oz.) french-fried onions, divided |
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| In a large skillet, brown chops in oil on both sides; set aside and keep warm in a bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions. Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on High for 2-1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes longer or until cheese is melted. | ||