Ingredients
- 6 bone-in pork chops (½ inch thick)
- 1 tbsp. vegetable oil
- 30 oz pkg. frozen shredded hash brown potatoes, thawed
- 1½ cups (6 oz) shredded cheddar cheese, divided
- 10¾ oz can condensed cream of celery soup, undiluted
- ½ cup milk
- ½ cup sour cream
- ½ tsp salt
- ⅛ tsp pepper
- 1 can (2.8 oz) French-fried onions, divided
Make it step by step
- In a large skillet, brown chops in oil on both sides; set aside and keep warm.
- In a bowl, combine the potatoes, 1 cup of the cheese, soup, milk, sour cream, salt and pepper.
- Stir in half the onions.
- Transfer to a greased 5-quart slow cooker; top with pork chops.
- Cover and cook on high for 2½ 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.