Crockpot Porkchops and Potatoes

Name: Crockpot Porkchops and Potatoes Recipe
Yield: 8
Ingredients: 1 can cream of mushroom soup - low fat; 1 can cream of celery soup (I couldn't find low fat); 1 cup low fat sour cream; 30 oz hash brown potatoes; 1 cup Colby jack cheese; 4 pork chops (I used butterfly pork chops); 1 package hidden valley ranch dressing mix

(1)

Number of Servings: 8

Ingredients

1 can cream of mushroom soup - low fat1 can cream of celery soup (I couldn't find low fat)1 cup low fat sour cream30 oz hash brown potatoes1 cup Colby jack cheese4 pork chops (I used butterfly pork chops)1 package hidden valley ranch dressing mix

Directions

mix together mushroom soup, hash brown potatoes, 1/2 of the ranch dressing mix and place in the bottom of the crockpot. Top with cheese. Place pork chops on top of the potatoes and cheese. Mix cream of celery soup and the rest of the ranch dressing. Put this on top of the pork chops. Cook on low for 6 - 8 hours or on high for 4 hours.

Serving Size: Makes 6 - 8 servings (Calories based on 8 servings)

Number of Servings: 8

Recipe submitted by SparkPeople user GEOJEANIE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 388.2
Total Fat: 14.8 g
Cholesterol: 27.7 mg
Sodium: 699.9 mg
Total Carbs: 28.0 g
Dietary Fiber: 1.7 g
Protein: 40.8 g

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Member Reviews

SHELLIGIRLYGIRL
The recipe didn't say where to add the sour cream, so I used Greek yogurt and mixed it in with the hash browns. I used fiesta blend cheese as I didn't have Monterey jack. Yummy. Thx. - 11/16/17