Pork Chops & Potatoes
INGREDIENTS
6-8 boneless pork chops
1 22.6oz can cream of mushroom soup
1 Cup sour cream
1/2 Cup water
3 tsp dried parsley
5 lb bag yukon gold potatoes, sliced thin with a mandolin around 1/6th of an inch thick
2 tsp salt
1 tsp freshly ground pepper
salt & pepper
METHOD
1. Place a paper towel on a plate.
2. Place the pork chops on the plate and dry the face up side with a paper towel.
3. Salt and pepper both sides of the pork chops.
4. Place a Tbsp of vegetable oil in a non-stick pan or cast iron pan on medium high heat.
5. Once the oil moves freely in the pan, brown the Pork Chops until they have good color on both sides. (about 2 minutes per side)
6. Remove the pork chops from the pan to a plate and set aside.
7. Peel the potatoes, wash them, and slice them with the mandolin on around 1/6th of an inch thick.
8. Add the sliced potatoes to a large crock pot.
9. Add the rest of the ingredients, except the pork chops and mix well.
10. Add Pork Chops to the crock pot and make sure they are covered in sauce and potatoes as best you can.
11. Cook in the crock pot on high for 4 hours, stirring occasionally.