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Friday, March 20, 2009

Day 53: Pork Chops and Scalloped Potatoes


This is a guest post by my friend, Mindy. She has celiac (can't eat gluten) and therefore this recipe is gluten-free. It looks delicious and I only wish that she would have invited me over to eat this with her. Thanks Mindy!

4 boneless pork chops

1 (10 ¾ oz) can cream of mushroom soup
2 cups sour cream
1/3 cup water
2 Tbsp fresh chopped parsley
6 cup thinly sliced potatoes
1 tsp salt
1/2 tsp pepper

Brown the pork chops in a skillet. Mix soup, sour cream, water, parsley, potatoes, salt and pepper together in medium bowl. Place mixture in bottom of slow cooker. Place pork chops on top and cover and cook on HIGH for 3-4 hours. Makes 4 serivngs.

This is an old family favorite that I tried in the crockpot. It turned out great.

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4 comments:

  1. In response to your inquiry about the bountiful basket being only in Davis county, currently Brigham City and Clearfield are the only sites in Utah - but it has BOOMED in popularity in Arizona with some cities having 5 or 6 sites within their bounds. So...hopefully that will be the case here and we will see it expand to more and more cities. I just can't say how much I am loving having the produce around. By the way - great blog! I'm excited to get some great recipes from you.

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  2. I made this exactly like the recipe was written, except I didn't have parsley, so I used sage, and instead of cooking it on high I cooked in on low for 8 hours. I felt like it needed a little more flavor (maybe just more salt?), but overall all the kids ate it, and my husband said I could add it to our recipe list - so 4 stars it is!

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  3. We made this tonight and it was good. I think the pork chops were a little dry, but I liked the potatoes a lot. Good recipe!

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  4. would your friend be willing to share her soup base recipe? we have extended family with Celiac and I would love to beable to make this for a family function. She can just email me at bearjmw@gmail.com.....thanks

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