LOCATION: Recipes >> Crockpot >> Porkchops 18
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Porkchops 18
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Crockpot Rathskeller Pork
4 to 5 pork chops, 3/4-inch thick
1 tbs olive oil
1 can (10 3/4oz) condensed cream of asparagus soup
1/2 cup chopped green onions
1 tsp seasoned salt
1/2 tsp ground black pepper
1/4 cup water
4 potatoes, sliced
2 cups shredded cabbage
1/2 cup light cream
In large skillet, brown chops in oil on both sides. Drain off excess
fat. Combine undiluted soup with onions, seasoned salt, pepper,
and water. Arrange alternate layers of meat, potatoes, and cabbage
in crock-pot.
Pour soup mixture over. Cover and cook 4 to 6 hours on low. Turn
to high. Add cream; cover and cook on high for 20 to 30 minutes.
Serves 4 to 5.
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