Crockpot Pork Chops O'Brien

Printable Recipe

I love my crockpot(s). I had just one for the longest time, but with all the great deals at the store prior to Thanksgiving each year, I acquired two more a couple of years ago. (Yeah!) And yes, I have actually had things cooking in all three at the same time. I am constantly looking for recipes that are either originally made for the crock pot or can be easily adapted to crock pot cooking. There is nothing better than having dinner done by 9 am.

I've had this recipe in my stash for about 6 years and know that I came across it in a magazine, but never wrote down the source.  I tweaked it a bit to work for my family.

Ever since first trying this recipe, it has been requested at least once a week by one family member or another.  Inexpensive, Easy, and a hit with the family.  Score!

5 c. loose-pack frozen hashbrowns o'brien, thawed
1 can cream of mushroom soup
1/2 c. bottled roasted red peppers, drained & chopped (I just use half a bottle instead of measuring)
1/2 c. sour cream
1/2 c. shredded cheese blend
1/4 t. pepper
4 pork loins (I always use more like 10 boneless pork chops since they are smaller)
Non-stick spray
1 can french-fried onions

In a large bowl, stir hashbrown, soup, peppers, sour cream, cheese and pepper.
Transfer to a slow cooker.

In skillet, brown chops in pan sprayed with non-stick spray, just until browned.  Place on top of hashbrown mixture in slow cooker.

Cover; cook on Low 7-9 hours or on High 3 1/2 - 4 1/2 hours.

To serve:  place chop on top of some potatoes, sprinkle with french-fried onions OR, flip flop it by smothering the pork chops with the potatoes and then sprinkle with the onion (that's the way my kids prefer it.)

Hint:  This recipe can easily be doubled, or you can just double or triple the pork chops but not the potatoes - it still cooks just perfectly!

Enjoy!